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Gather your loved ones and fill your home with the mouth-watering aroma of our Spinach and Ricotta Gluten-Free Stuffed Shells Recipe. This dish is a harmonious blend of creamy ricotta, nutritious spinach, and tender gluten-free pasta shells, all enveloped in a rich marinara sauce. Whether you’re enjoying a weeknight family dinner or hosting a special occasion, this delightful recipe brings a touch of elegance without the fuss. It’s an opportunity to create treasured memories, one delicious bite at a time.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4-6
- Skill Level: Easy
Ingredients
- 12 large gluten-free pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 3 cups marinara sauce
- Fresh basil leaves, for garnish
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted, boiling water, cook the gluten-free pasta shells according to package instructions. Drain and set aside to cool.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, egg, garlic powder, onion powder, nutmeg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Stuff each cooled pasta shell with a generous amount of the ricotta-spinach mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the baking dish, seam side up.
- Pour the remaining marinara sauce over the stuffed shells and drizzle with olive oil.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 5-10 minutes, or until the sauce is bubbly and the tops are slightly golden.
- Garnish with fresh basil leaves before serving.
Helpful Tips
- For a twist, add some shredded mozzarella cheese on top of the shells before baking.
- If fresh spinach is unavailable, frozen spinach works perfectly – just be sure to thaw and squeeze out excess water.
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- To make this dish dairy-free, use a plant-based ricotta alternative and nutritional yeast instead of Parmesan.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake covered at 350°F (175°C) until heated through.
Ingredient Substitutions: Feel free to use kale or swiss chard instead of spinach, or a different type of gluten-free pasta if shells are unavailable.
Pairings
Serve these delectable stuffed shells with a side of garlic bread and a fresh green salad. A glass of Chianti or any dry red wine complements this dish perfectly.
At Zynahz, we believe in bringing joy and creativity into your kitchen with every meal. Try this Spinach and Ricotta Gluten-Free Stuffed Shells Recipe and share your culinary triumphs with us. Spread the joy by sharing this recipe with friends and family, and don’t forget to explore more delicious inspirations on Zynahz. Follow us on social media and sign up for our newsletter to stay updated on our latest recipes and tips.
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