Description
Spinach and Ricotta Stuffed Shells
Ingredients:
12 oz jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 egg, lightly beaten
2 cups marinara sauce
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Instructions:
Cook the pasta shells:
Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, according to package instructions. Drain, rinse under cold water, and set aside.
Prepare the filling:
In a large bowl, mix ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, spinach, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
Stuff the shells:
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the ricotta-spinach mixture and arrange them in the dish.
Top with sauce and cheese:
Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella cheese.
Bake the shells:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve:
Remove from the oven, garnish with fresh parsley, and serve hot.
This cheesy and comforting baked dish is perfect for a hearty family meal. The spinach and ricotta filling pairs beautifully with the rich marinara sauce for an irresistible Italian classic!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your ricotta is well-drained to avoid a watery filling. When cooking the shells, stir gently to prevent tearing and remove them a minute before the package’s al dente time, as they will bake further. For the filling, thoroughly squeeze all moisture from the chopped spinach using a clean kitchen towel. Mix the filling ingredients in the order listed, combining the cheeses and seasonings before gently folding in the egg and spinach to keep the texture light.
Serving Suggestions
These stuffed shells are a complete meal on their own, but they pair wonderfully with a crisp green salad dressed with a light Italian vinaigrette. For a true restaurant-style experience, serve with a side of warm, garlicky breadsticks or focaccia. A medium-bodied red wine like Chianti or Sangiovese complements the rich tomato and cheese flavors perfectly.
How-to Summary
In summary, this dish involves cooking jumbo shells, creating a ricotta-spinach-cheese filling, stuffing the shells, and baking them with marinara and mozzarella. The key steps are draining ingredients well, slightly undercooking the pasta, and baking covered initially to heat through before uncovering to brown the cheese.
Frequently Asked Questions
Can I make these stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when cooking from cold.
Can I use frozen spinach? Yes. Thaw 10 oz of frozen chopped spinach and squeeze it until completely dry before adding it to the filling mixture.
How do I store and reheat leftovers? Store in an airtight container in the fridge for 3-4 days. Reheat portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
Can I freeze baked stuffed shells? Yes. Cool completely, then freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
What can I substitute for ricotta? Whole-milk cottage cheese, blended until smooth, is the best substitute. For a richer option, use an equal amount of whole-milk ricotta.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not overcook the pasta shells initially, as they will become mushy after baking. Never skip squeezing the moisture from the spinach, as water will leak into the filling. Ensure your baking dish is appropriately sized; a dish too large will cause the sauce to burn, while one too small will crowd the shells. Finally, do not overmix the filling, as it can become dense and gummy.
Conclusion
Spinach and Ricotta Stuffed Shells is a classic, crowd-pleasing dish that balances simplicity with impressive flavor. By following the detailed steps and avoiding common errors, you can create a restaurant-quality baked pasta at home. It’s a versatile recipe perfect for weeknight dinners, meal prep, or entertaining guests. Enjoy the delicious, comforting result of this Italian-inspired favorite.