There is something incredibly comforting about a bubbling casserole dish of Spinach and Ricotta Stuffed Shells. This family favorite is not only a celebration of creamy textures and rich flavors but also an invitation to gather around the table with loved ones. Perfect for a cozy dinner or a special occasion, this dish captures the essence of home-cooked creativity. Enjoy the delightful harmony of savory spinach and velvety ricotta cheese nestled inside tender pasta shells, all topped with marinara sauce and melted cheese. It’s a recipe that promises to fill your home with warmth and delicious aromas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Skill Level: Easy
Ingredients
- 24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 egg, beaten
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, 1 cup of shredded mozzarella, spinach, beaten egg, garlic, Italian seasoning, salt, and pepper. Mix until well blended.
- Spread 1 cup of marinara sauce over the bottom of a 9×13 inch baking dish.
- Stuff each cooled pasta shell with the ricotta and spinach mixture and place them in the baking dish on top of the marinara sauce.
- Pour the remaining marinara sauce over the top of the stuffed shells and sprinkle with the remaining 1 cup of mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil, if desired, and serve warm.
Helpful Tips
For a twist, try adding sautéed mushrooms or sun-dried tomatoes to the filling mixture. To make this recipe even quicker, use pre-cooked or rotisserie chicken as an additional filling ingredient. This dish can be made ahead of time; simply assemble, cover, and refrigerate up to 24 hours before baking.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You can also freeze stuffed shells (before baking) for up to 2 months. Thaw overnight in the refrigerator before baking.
Pairing Suggestions
These Spinach and Ricotta Stuffed Shells pair beautifully with a crisp green salad drizzled with balsamic vinaigrette and a crusty loaf of garlic bread. For beverages, consider a chilled glass of white wine or a sparkling non-alcoholic apple cider.
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