Stuffed Shells with Spinach
When it comes to comforting pasta dishes, few things beat the indulgence of stuffed shells. These delightful pasta pockets filled with creamy ricotta and fresh spinach are perfect for a cozy family dinner or a gathering with friends. Easy to make and even easier to devour, this Stuffed Shells with Spinach recipe will quickly become a favorite in your household.
Why This Recipe is a Keeper
This Stuffed Shells with Spinach recipe stands out for several reasons. First, the combination of flavors is simply irresistible. The creaminess of the ricotta cheese paired with the freshness of spinach creates a perfect balance, while the marinara sauce adds a delicious tang. Second, the recipe is versatile and can be easily adapted to suit your preferences. Lastly, it’s a fantastic way to sneak in some greens, making it a hit with both kids and adults alike.
What Goes In
To create these mouthwatering Stuffed Shells with Spinach, you will need the following ingredients:
- 16 jumbo pasta shells cooked to al dente
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 4 cups slightly packed baby spinach leaves
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese plus more for topping
- 1/2 cup grated parmesan cheese plus more for serving
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup marinara sauce
- Fresh basil leaves for serving
Equipment & Tools
Before you dive into making the Stuffed Shells with Spinach, gather the following equipment and tools:
- Large pot for boiling pasta
- Skillet for sautéing spinach
- Mixing bowl for combining filling ingredients
- Baking dish for assembling and baking the shells
- Wooden spoon or spatula for mixing and serving
- Oven for baking
Build Stuffed Shells with Spinach Step by Step
Step 1: Cook the Pasta
Start by cooking the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside to cool slightly.
Step 2: Sauté the Spinach
In a skillet, heat the tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the baby spinach leaves and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
Step 3: Prepare the Filling
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of grated parmesan cheese, egg, salt, and freshly ground black pepper. Stir until well blended. Once the sautéed spinach has cooled, add it to the cheese mixture and fold gently to combine.
Step 4: Stuff the Shells
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Using a spoon, fill each cooked pasta shell with the spinach and cheese mixture. Place the stuffed shells in the baking dish, open side up.
Step 5: Top and Bake
Pour the remaining marinara sauce over the stuffed shells, making sure each shell is coated. Sprinkle additional mozzarella and parmesan cheese on top. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Step 6: Serve and Enjoy
Once baked, let the stuffed shells cool for a few minutes. Garnish with fresh basil leaves and serve with extra parmesan cheese on the side. Enjoy your delicious Stuffed Shells with Spinach!
Dairy-Free/Gluten-Free Swaps
If you need to make this recipe dairy-free or gluten-free, consider the following swaps:
- Use gluten-free jumbo pasta shells made from rice or quinoa.
- Replace ricotta cheese with a dairy-free alternative like cashew cheese or tofu blended with nutritional yeast.
- Opt for dairy-free mozzarella and parmesan cheese substitutes.
What Not to Do
To ensure your Stuffed Shells with Spinach turn out perfectly, avoid these common pitfalls:
- Don’t overcook the pasta shells; they should be al dente to prevent them from falling apart when stuffed.
- Don’t skip the step of sautéing the spinach; it enhances the flavor and reduces moisture in the filling.
- Don’t overfill the shells; a generous scoop is great, but too much can cause them to spill over.
- Don’t forget to let the baked shells cool slightly before serving; this helps the filling set a bit.
Storage Pro Tips
To keep your Stuffed Shells with Spinach fresh and delicious:
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- You can freeze unbaked stuffed shells. Just assemble them in the baking dish, cover tightly with foil, and freeze. Bake directly from frozen, adding an extra 10-15 minutes to the baking time.
- Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Common Qs About Stuffed Shells with Spinach
Can I make Stuffed Shells with Spinach ahead of time?
Yes! You can prepare the stuffed shells a day in advance and store them in the refrigerator. Just cover them with foil and bake when you’re ready to serve.
What can I serve with Stuffed Shells with Spinach?
These stuffed shells pair beautifully with a simple green salad, garlic bread, or a side of roasted vegetables for a complete meal.
Can I use other vegetables in the stuffing?
Absolutely! Feel free to add other vegetables, such as mushrooms, zucchini, or artichokes, to the filling for added flavor and nutrition.
How can I make the sauce from scratch?
To make a homemade marinara sauce, sauté onions and garlic in olive oil, add crushed tomatoes, Italian herbs, salt, and pepper, and simmer for about 30 minutes. It’s a delicious way to elevate your dish!
Keep Cooking
If you loved making Stuffed Shells with Spinach, you might enjoy these other delicious recipes:
Ready, Set, Cook
Now that you have all the details to create delectable Stuffed Shells with Spinach, it’s time to roll up your sleeves and get cooking! This dish is not only satisfying but also a wonderful way to share a meal with loved ones. So gather your ingredients, follow the steps, and enjoy the delightful experience of crafting this Italian classic in your kitchen.
With the perfect balance of flavors and textures, your Stuffed Shells with Spinach will surely impress everyone at the table. Happy cooking!
Stuffed Shells with Spinach
Ingredients
Equipment
Method
- Step 1: Cook the Pasta - Start by cooking the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside to cool slightly.
- Step 2: Sauté the Spinach - In a skillet, heat the tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the baby spinach leaves and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
- Step 3: Prepare the Filling - In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of grated parmesan cheese, egg, salt, and freshly ground black pepper. Stir until well blended. Once the sautéed spinach has cooled, add it to the cheese mixture and fold gently to combine.
- Step 4: Stuff the Shells - Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Using a spoon, fill each cooked pasta shell with the spinach and cheese mixture. Place the stuffed shells in the baking dish, open side up.
- Step 5: Top and Bake - Pour the remaining marinara sauce over the stuffed shells, making sure each shell is coated. Sprinkle additional mozzarella and parmesan cheese on top. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Step 6: Serve and Enjoy - Once baked, let the stuffed shells cool for a few minutes. Garnish with fresh basil leaves and serve with extra parmesan cheese on the side. Enjoy your delicious Stuffed Shells with Spinach!
Notes
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- You can freeze unbaked stuffed shells. Just assemble them in the baking dish, cover tightly with foil, and freeze. Bake directly from frozen, adding an extra 10-15 minutes to the baking time.
- Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
