Creamy Stuffed Shells with Ricotta and Spinach

Oh, stuffed shells with ricotta and spinach – just saying it makes my mouth water. This classic Italian dish has been my go-to comfort food for years, ever since my Nonna showed me how to stuff those jumbo pasta shells just right. There’s something magical about that creamy ricotta filling mixed with earthy spinach, all wrapped up in tender pasta and smothered in rich marinara sauce. It’s the kind of meal that feels fancy but is actually simple to make – perfect for Sunday dinners or when you want to impress guests without stressing. Trust me, once you try these stuffed shells, they’ll become a regular in your recipe rotation too.

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Why You’ll Love These Stuffed Shells with Ricotta and Spinach

Let me tell you why these stuffed shells with ricotta and spinach are about to become your new favorite comfort food:

• Creamy dreamy texture: That ricotta-spinach filling is like a little cloud of happiness in every bite
• Super customizable: Add mushrooms, swap in sausage, or throw in some sun-dried tomatoes – it’s your canvas.
• Freezer champion: Make a double batch and freeze some for those “I can’t cook tonight” emergencies
• Kid-approved magic: Even picky eaters go crazy for these cheesy stuffed shells (just don’t tell them about the spinach)

Honestly, what’s not to love? They’re like edible hugs from an Italian grandmother.

Ingredients for Stuffed Shells with Ricotta and Spinach

Here’s everything you’ll need to make these heavenly stuffed shells – I promise it’s all simple stuff you can find at any grocery store:

• 12 oz jumbo pasta shells (the big ones that look like little boats)
• 15 oz ricotta cheese (go for whole milk – it makes all the difference)
• 10 oz frozen spinach, thawed and really well drained (squeeze out every last drop of water)
• 1 cup shredded mozzarella (divided – we’ll use some in the filling and some on top)
• 1/2 cup grated Parmesan (the good stuff from the cheese aisle, not the green can)
• 1 large egg (helps bind everything together)
• 2 cloves garlic, minced (or more if you’re a garlic lover like me)
• 1 tsp dried basil (or fresh if you’ve got it)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 24 oz marinara sauce (homemade or your favorite jarred kind)

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these stuffed shells. Just grab these kitchen basics:

• A large pot for cooking the pasta
• Mixing bowl (medium size works great for the filling)
• 9×13 baking dish – that classic rectangle is perfect
• Aluminum foil to keep everything moist while baking

That’s it, Now let’s get cooking.

How to Make Stuffed Shells with Ricotta and Spinach

Okay, let’s dive into making these gorgeous stuffed shells. The process is easier than you think – just follow these simple steps, and you’ll have a bubbling, cheesy masterpiece in no time. Don’t skip that resting time at the end – it makes all the difference.

Step 1: Cook the Pasta

First things first – get that oven heating to 375°F. Now, cook your jumbo shells in boiling salted water, but here’s the key: pull them out 1 minute before the package says they’re done. They’ll finish cooking in the oven, and nobody wants mushy shells. Drain them gently and let them cool just enough to handle.

Step 2: Prepare the Filling

While the pasta cooks, make that dreamy filling. Grab your thawed spinach and squeeze, squeeze, squeeze out all that water (I like using a clean kitchen towel for this). In a bowl, mix it with ricotta, 3/4 cup of the mozzarella, Parmesan, egg, garlic, basil, salt and pepper. Taste a tiny bit – it should be well-seasoned but not salty. Add more garlic if you’re feeling feisty.

Step 3: Assemble and Bake

Spread about 1 cup marinara in your baking dish. Now the fun part – stuff each shell with a heaping tablespoon of filling (I use a small cookie scoop for this). Nestle them in the sauce, then pour the rest of the marinara over top. Sprinkle with that remaining mozzarella, cover with foil, and bake 25 minutes. Remove the foil and bake 10 more minutes until everything’s bubbling and golden. Let it sit 5 minutes – I know it’s hard to wait, but this keeps the shells from falling apart when you serve them.

Tips for Perfect Stuffed Shells with Ricotta and Spinach

Want your stuffed shells to come out absolutely perfect every time? Here are my hard-earned secrets after years of making this dish:

• Ricotta rules: Always use full-fat ricotta – the low-fat stuff just doesn’t have that same creamy magic
• Spinach squeeze: Press that thawed spinach like you’re wringing out a wet towel – excess water is the enemy of good texture
• Freeze like a pro: Assemble unbaked shells in a freezer-safe dish, wrap tight, and freeze for up to 3 months (just add 10 minutes to baking time)
• Taste before stuffing: Always adjust the filling’s seasoning – bland ricotta needs a little extra love.

Follow these tips, and you’ll be a stuffed shell master in no time.

Serving Suggestions

These stuffed shells with ricotta and spinach deserve some fabulous friends on the plate. My go-to pairings:

• Crusty garlic bread (for sopping up every last bit of sauce)
• A simple green salad with lemony vinaigrette
• Roasted veggies like zucchini or eggplant

It’s all about that perfect balance of creamy, crunchy, and fresh.

Storing and Reheating Stuffed Shells with Ricotta and Spinach

Leftovers? No problem. These stuffed shells with ricotta and spinach keep beautifully. In the fridge, they’ll stay fresh for 3-4 days – just cover tightly with foil or transfer to an airtight container. For longer storage, freeze them (before or after baking) for up to 3 months. When reheating, I pop individual portions in the microwave with a splash of water to keep them moist, or warm the whole dish in a 350°F oven until bubbly again. The shells actually taste even better the next day as the flavors meld together.

Nutrition Information

Nutritional estimates vary based on exact ingredients used, but here’s the general picture per serving (about 4 shells): 380 calories, 22g protein, 38g carbs (4g fiber), and 16g fat. Not bad for something this delicious.

FAQs About Stuffed Shells with Ricotta and Spinach

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