Description
Baked Stuffed Shells with Spinach & Ricotta
These baked stuffed shells are a comforting and hearty dish, with large pasta shells filled with a creamy spinach and ricotta filling. Topped with marinara sauce and melted cheese, this meal is the perfect blend of flavors!
Ingredients:
12 large pasta shells
1 cup ricotta cheese
1 cup cooked spinach, squeezed dry
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil or parsley for garnish
Instructions:
Cook the Pasta: Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions. Drain and set aside.
Prepare the Filling: In a bowl, mix the ricotta cheese, cooked spinach, garlic powder, salt, and pepper. Stir until well combined.
Stuff the Shells: Fill each cooked pasta shell with the spinach and ricotta mixture.
Assemble the Dish: Spread half of the marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top, then pour the remaining marinara sauce over them. Sprinkle with mozzarella and Parmesan cheese.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serve: Garnish with fresh basil or parsley before serving.
This dish is a flavorful, comforting meal that’s perfect for family dinners or special occasions!
Step-by-Step Guide
1. Prep & Cook Pasta: Preheat oven to 375°F (190°C). Boil 12 large shells in salted water, cooking 1-2 minutes less than package directions for al dente shells that hold their shape. Drain and lay them on a sheet pan to cool slightly, preventing sticking.
2. Make the Filling: Thoroughly squeeze all moisture from 1 cup of cooked spinach. In a bowl, combine spinach with 1 cup ricotta, 1 tsp garlic powder, 1/4 cup of the Parmesan, and salt & pepper. Mix until uniform.
3. Stuff & Assemble: Using a spoon, carefully fill each shell. Spread 3/4 cup marinara sauce in a 9×9 baking dish. Place shells seam-side up. Top with remaining 3/4 cup sauce, ensuring shells are covered. Evenly sprinkle 1 cup mozzarella and remaining Parmesan.
4. Bake to Perfection: Cover tightly with foil. Bake 20 minutes. Remove foil and bake 10 more minutes until cheese is golden and sauce bubbles at edges. Let rest 5 minutes before serving.
Serving Suggestions
This rich pasta bake pairs beautifully with a light, crisp side. Serve with a simple green salad tossed in a lemon vinaigrette or roasted garlic breadsticks. For a complete Italian feast, start with a classic antipasto platter. Leftovers reheat wonderfully for lunch the next day.
How-to Summary
Cook shells al dente. Mix ricotta, dry spinach, Parmesan, and seasoning. Stuff shells, place in sauced dish, top with more sauce and cheeses. Bake covered 20 mins, uncovered 10 mins. Garnish and serve.
Frequently Asked Questions
Can I make stuffed shells ahead of time? Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking straight from the fridge.
Can I use frozen spinach? Yes, it’s ideal. Thaw a 10-oz package, then squeeze it in a clean towel to remove all excess water—this is crucial to prevent a watery filling.
What’s a good ricotta substitute? For a richer texture, use whole-milk ricotta. Cottage cheese (blended smooth) or a mix of mascarpone and ricotta are excellent alternatives.
How do I prevent the shells from tearing? Avoid overcooking the pasta. Gently stir the pot while boiling, and handle the cooked shells with care, using a spoon to fill them.
Can I freeze baked stuffed shells? Yes. Cool completely, wrap the dish tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in a 350°F oven.
Common Mistakes to Avoid
- Wet Spinach: Not thoroughly drying the spinach will make the filling runny and dilute flavor.
- Overcooked Pasta: Mushy shells are difficult to stuff and may fall apart during baking.
- Under-seasoning the Filling: Taste the ricotta mixture before stuffing and adjust salt, pepper, and garlic.
- Skipping the Rest: Serving immediately causes the dish to be too loose. Letting it settle for 5 minutes allows it to set perfectly.
Conclusion
Baked Stuffed Shells with Spinach and Ricotta is a timeless, crowd-pleasing dish that masterfully balances simplicity and decadent flavor. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly baked, creamy, and comforting meal every time. It’s a versatile recipe perfect for both weeknight dinners and entertaining, guaranteed to become a cherished favorite in your culinary repertoire.