Description
12 jumbo pasta shells
2 cups ricotta cheese
1 cup cooked spinach, drained and chopped
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 tsp garlic powder
1 tsp dried basil
Salt and black pepper to taste
Fresh basil or parsley for garnish
Directions:
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
In a mixing bowl, combine ricotta cheese, cooked spinach, mozzarella, Parmesan, egg, garlic powder, basil, salt, and black pepper. Stir until smooth and well
combined.
Stuff each cooked shell with the ricotta-spinach mixture and place them in a greased baking dish.
Pour marinara sauce over the stuffed shells and cover with aluminum foil.
Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish with fresh basil or parsley and serve hot.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed shells every time. Begin by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the 12 jumbo shells according to package directions, aiming for al dente. Drain them carefully and lay them out on a baking sheet to cool and prevent sticking. While the pasta cooks, prepare the filling. In a large mixing bowl, thoroughly combine 2 cups of ricotta, 1 cup of chopped cooked spinach (squeezed very dry), 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, 1 egg, 1 tsp garlic powder, 1 tsp dried basil, and salt and pepper. Mix until smooth.
Lightly grease a 9×13 inch baking dish. Using a spoon or a piping bag, generously fill each cooled pasta shell with the cheese mixture. Arrange them snugly in the prepared dish. Pour 2 cups of marinara sauce evenly over the top, ensuring all shells are covered. Cover the dish tightly with aluminum foil.
Bake on the center rack for 20 minutes. Then, carefully remove the foil and bake for an additional 10-12 minutes, or until the sauce is bubbling and the exposed cheese begins to turn golden brown.
Serving Suggestions
These rich and cheesy shells are a complete meal on their own, but they pair beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a heartier dinner, serve alongside garlic bread or roasted vegetables like asparagus or broccoli. A glass of medium-bodied red wine, such as a Chianti, complements the tomato sauce perfectly.
How-to Summary
In short: Cook shells al dente. Mix ricotta, spinach, cheeses, egg, and seasonings. Stuff shells, place in dish, top with sauce. Bake covered for 20 mins, then uncovered for 10 mins until bubbly and golden. Garnish and serve.
Frequently Asked Questions
Can I prepare stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking straight from the fridge.
Can I freeze them? Yes, for up to 3 months. Assemble but do not bake. Wrap tightly in foil and freeze. Thaw overnight in the refrigerator before baking as directed.
What can I use instead of spinach? Try chopped cooked kale, Swiss chard, or sautéed mushrooms. For a meat version, add 1/2 pound of cooked, crumbled Italian sausage to the filling.
Why is my filling watery? This is usually due to excess moisture in the spinach. Ensure you squeeze the cooked spinach thoroughly in a clean kitchen towel or paper towels before chopping and adding it.
Can I use a different cheese? Ricotta is key for texture, but you can substitute part-skim. For the mozzarella, low-moisture, whole-milk varieties melt best. Romano can stand in for Parmesan.
Common Mistakes to Avoid
Avoid overcooking the pasta shells initially, as they will soften further in the oven. Do not skip squeezing the spinach dry—this is the top cause of a runny filling. Ensure your baking dish is properly greased to prevent sticking. Finally, don’t under-season the ricotta mixture; taste it before filling the shells and adjust salt and pepper as needed.
Conclusion
Spinach and Ricotta Stuffed Shells are a classic, comforting dish that is deceptively simple to master. By following this detailed guide and heeding the tips provided, you can create a restaurant-quality meal that is perfect for both weeknight dinners and special occasions. The combination of creamy cheese, flavorful spinach, and rich marinara is always a crowd-pleaser.
