Ricotta Stuffed Shells with Spinach is a classic Italian dish that brings comfort and satisfaction to the dinner table. These stuffed shells are not only visually appealing, but they also pack a punch of flavor that will delight your taste buds. Imagine large pasta shells filled with a creamy mixture of ricotta and wilted spinach, all smothered in a rich marinara sauce. It’s a dish that’s perfect for family gatherings or a cozy night in.
What makes these Spinach And Ricotta Stuffed Shells so special is their versatility. Whether you’re serving a crowd or just cooking for yourself, this recipe is easy to scale. You can enjoy them fresh from the oven or make them ahead of time and reheat for later. The combination of flavors and textures in these Stuffed Shells With Spinach is sure to impress anyone lucky enough to join you for dinner.
A Classic Recipe for Spinach Stuffed Shells
Ricotta Stuffed Shells with Spinach is a beloved dish that embodies the essence of Italian home cooking. The combination of creamy ricotta and fresh spinach creates a rich filling that is both satisfying and delicious. When nestled in marinara sauce, these stuffed shells transform into a comforting meal that is perfect for any occasion.
What makes Spinach And Ricotta Stuffed Shells particularly appealing is their versatility. They can be enjoyed fresh from the oven or prepared in advance for a busy weeknight dinner. This adaptability, paired with their delightful flavors, ensures that they are always a welcome addition to the table.
Ingredients That Shine
The beauty of Stuffed Shells With Spinach lies in the quality of its ingredients. The star of the filling is ricotta cheese, known for its creamy texture and mild flavor. When combined with chopped spinach, it offers a nourishing component that elevates the dish.
A blend of mozzarella and Parmesan cheeses adds depth to the filling, while herbs and seasonings bring a fragrant touch. The addition of beaten egg helps bind the mixture, ensuring every shell is filled to perfection.
The Importance of Marinara Sauce
Marinara sauce serves as the flavorful foundation for these Ricotta Stuffed Shells. The sauce not only keeps the shells moist as they bake but also infuses them with rich, tangy flavors. A good marinara can make a significant difference, so choosing a quality option or making your own can enhance the overall dish.
Pouring marinara over the filled shells before baking creates a beautiful presentation and ensures that every bite is coated in delicious sauce. Topping with extra mozzarella before baking results in a golden, bubbly finish that is hard to resist.
Cooking Techniques
Preparing Stuffed Shells Ricotta involves a few essential cooking techniques that can enhance your culinary skills. First, boiling the pasta shells to the right consistency is key. They should be cooked al dente to prevent them from becoming too soft when baked.
Once the filling is prepared, generously filling each shell is crucial. Proper assembly ensures that every bite is packed with flavor. Covering the baking dish with foil helps trap moisture during the initial baking phase, while removing it towards the end promotes a bubbly, golden crust.
Serving Suggestions
When it comes to serving Ricotta Stuffed Shells, presentation can elevate the dining experience. Garnishing with fresh basil not only adds a pop of color but also a fresh aroma that complements the dish beautifully. Pairing with a simple salad or garlic bread can round out the meal nicely.
This dish is perfect for family gatherings or cozy dinners with friends. Whether you’re enjoying them at home or bringing them to a potluck, they are sure to please everyone at the table.
Variations to Explore
While the classic Spinach Stuffed Shells are delightful, there are many variations to explore. You might consider adding other vegetables, such as mushrooms or artichokes, to the filling for added texture and flavor. For those who enjoy a bit of spice, incorporating red pepper flakes into the marinara can provide a nice kick.
If you are looking to cater to dietary preferences, experimenting with different cheese types or using gluten-free pasta shells can make this dish accessible to all. There’s plenty of room for creativity, making it an enjoyable recipe to adapt and personalize.
A Classic Recipe for Spinach Stuffed Shells
These Ricotta Stuffed Shells are a delightful mix of creamy ricotta cheese and fresh spinach, combined with aromatic herbs and seasonings. Baked in a savory marinara sauce, they create a comforting and hearty meal that satisfies even the most discerning palates.
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Cook the Shells: Boil the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Filling: In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Fill the Shells: Preheat your oven to 375°F (190°C). Take each pasta shell and fill it generously with the ricotta and spinach mixture.
- Assemble the Dish: Spread a layer of marinara sauce on the bottom of a baking dish. Place the filled shells on top, then pour the remaining marinara sauce over the shells. Sprinkle extra mozzarella cheese on top.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.
- Serve: Garnish with fresh basil if desired and enjoy these delightful Stuffed Shells Ricotta hot from the oven.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 18g
- Carbohydrates: 38g
