# Spinach and Ricotta Stuffed Shells
Indulge in the comforting flavors of **Spinach and Ricotta Stuffed Shells**, a delightful dish that combines creamy ricotta and fresh spinach, all enveloped in tender pasta shells and baked to perfection. This recipe is perfect for a family dinner or a gathering with friends. Let’s get cooking!
## Ingredients
### For the Stuffed Shells
- **16 jumbo pasta shells**
- **1 tablespoon olive oil**
- **2 cloves garlic**, minced
- **4 cups fresh spinach**, roughly chopped (or 1 cup frozen spinach, thawed and drained)
- **1 cup ricotta cheese**
- **1 cup mozzarella cheese**, shredded
- **1/2 cup Parmesan cheese**, grated
- **1 large egg**
- **Salt and pepper**, to taste
- **1 teaspoon nutmeg** (optional)
### For the Sauce
- **2 cups marinara sauce** (store-bought or homemade)
- **Extra mozzarella cheese** for topping (optional)
## Instructions
### Step 1: Prepare the Pasta Shells
1. Preheat your oven to **375°F (190°C)**.
2. In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
### Step 2: Make the Filling
1. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add the fresh spinach and cook until wilted (about 2–3 minutes). If using frozen spinach, ensure it is heated through.
3. In a large bowl, combine the cooked spinach mixture with ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, pepper, and nutmeg (if using). Mix well until fully combined.
### Step 3: Assemble the Dish
1. Spread about **1 cup of marinara sauce** evenly on the bottom of a baking dish.
2. Carefully stuff each cooked pasta shell with the spinach and cheese mixture and place them seam side up in the baking dish.
3. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
4. If desired, sprinkle extra mozzarella cheese on top.
### Step 4: Bake
1. Cover the baking dish with aluminum foil and bake for **25 minutes**.
2. Remove the foil and bake for an additional **10–15 minutes** until the cheese is bubbly and golden.
### Step 5: Serve
1. Let cool slightly before serving.
2. Garnish with fresh basil or parsley if desired.
## Tips for Enjoying Your Stuffed Shells
- Pair with a side salad or garlic bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 350°F (175°C) until warmed through.
Enjoy this rich and creamy Spinach and Ricotta Stuffed Shells recipe that’s sure to become a favorite at your table!
Citations:
[1] https://chefsavvy.com/spinach-and-ricotta-stuffed-shells/
[2] https://saltedmint.com/spinach-ricotta-stuffed-shells/
[3] https://www.loveandlemons.com/stuffed-shells-recipe/
[4] https://www.recipetineats.com/spinach-ricotta-stuffed-shells/
[5] https://www.forkknifeswoon.com/spinach-and-ricotta-stuffed-shells/
[6] https://www.fitmittenkitchen.com/mediterranean-quinoa-bowl/
[7] https://www.loveandlemons.com/sweet-potato-quinoa-chickpea-bowl/
[8] https://myfoodstory.com/restaurant-style-paneer-butter-masala-recipe/
Comments
Post a Comment