How to Create Creamy Spinach and Ricotta Stuffed Shells
If you’re looking for a delicious and comforting meal to share with family and friends, creamy spinach and ricotta stuffed shells are a perfect choice. These jumbo pasta shells stuffed with a rich, cheesy filling, topped with marinara sauce, and baked to perfection make for a satisfying dish that’s easy to prepare. In this guide, we’ll walk you through the steps to make this crowd-pleasing recipe in simple English.
What Are Stuffed Shells?
Stuffed shells are large pasta shapes designed to hold delicious fillings. For this recipe, we’ll use spinach and ricotta cheese to create a creamy and flavorful filling. The shells are then nestled into a baking dish, covered with sauce, and baked until bubbly. Let’s get started!
Ingredients You’ll Need
Here’s what you need to make creamy spinach and ricotta stuffed shells:
For the Filling:
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
– 1 large egg
– 1 clove garlic, minced (optional)
– Salt and pepper to taste
For the Shells and Sauce:
– 20–25 jumbo pasta shells
– 2 cups marinara or tomato pasta sauce
– 1/2 cup shredded mozzarella cheese (for topping)
– 1 tablespoon olive oil (optional, for greasing the baking dish)
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
Start by cooking the jumbo pasta shells. Bring a large pot of salted water to a boil, and add the pasta shells. Cook them until they are al dente (firm but cooked), which usually takes 8–10 minutes. Be careful not to overcook them since they need to hold their shape for the filling.
Once cooked, carefully drain the shells and rinse them under cold water to stop the cooking process. Set them aside on a plate, making sure they don’t stick together.
Step 2: Prep and Cook the Spinach
If you’re using fresh spinach, wash it well and chop it roughly. In a skillet, heat a little olive oil over medium heat. Add the spinach and cook for a few minutes, stirring occasionally, until it wilts and softens. Remove it from the heat and let it cool slightly.
If you’re using frozen spinach, thaw it completely, remove excess water by squeezing the spinach in a clean kitchen towel, and then chop it if needed.
Step 3: Make the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic (optional), and spinach. Season the mixture with salt and pepper to taste, and stir well until smooth and evenly combined. This cheesy filling is the heart of the dish!
Step 4: Prepare the Baking Dish
Take a baking dish big enough to hold all the stuffed shells. Spread about 1 cup of marinara or tomato sauce evenly across the bottom of the dish. This sauce will prevent the shells from sticking and add flavor to the dish.
Step 5: Stuff the Shells
Take each cooked pasta shell and carefully spoon the spinach and ricotta filling inside. Be gentle, as the shells can be delicate. Fill each shell generously but don’t overstuff—there needs to be room for the shells to sit snugly in the dish without falling apart. Place the stuffed shells open-side up in the prepared baking dish.
Step 6: Add Sauce and Cheese
Once all the shells are stuffed and arranged in the baking dish, pour the remaining marinara sauce over them, covering them evenly. Sprinkle the shredded mozzarella cheese on top for a nice cheesy layer.
Step 7: Bake the Stuffed Shells
Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and place it in the oven. Bake for 20–25 minutes, or until the sauce is bubbly and the cheese is melted. For an extra golden and bubbly top, remove the foil during the last 5 minutes of baking.
Step 8: Serve and Enjoy!
Carefully remove the baking dish from the oven and let it cool for a few minutes. Serve the stuffed shells warm as a main dish. They pair beautifully with a simple green salad and garlic bread on the side.
Tips for Success
- Make Ahead: You can prepare the stuffed shells and assemble them in the baking dish ahead of time. Cover with plastic wrap and store in the fridge until you’re ready to bake them.
- Customization: Want a meatier option? Add cooked ground beef, sausage, or shredded chicken to the sauce.
- Leftovers: Store leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or oven.
Final Thoughts
Creamy spinach and ricotta stuffed shells are a versatile and comforting recipe that’s sure to impress. Whether you’re cooking for a crowd or preparing a cozy dinner for yourself, this dish is flavorful, satisfying, and surprisingly simple to make. Give it a try and watch it become a favorite in your home!
