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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 clove garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - 1 tablespoon olive oil To make creamy spinach ricotta stuffed shells, gather all your ingredients first. This step helps you stay organized. Start with 20 jumbo pasta shells. These shells hold a lot of filling, making them perfect for this dish. You will also need 2 cups of fresh spinach. Chopping it adds flavor and color. Next, prepare your cheeses. You need 1 cup of ricotta cheese for creaminess. Adding 1 cup of shredded mozzarella gives it a nice stretch. For a salty kick, use 1/2 cup of grated Parmesan cheese. Flavor is key, so you will need 1 clove of minced garlic. It adds a lovely aroma and taste. Then, grab 1 teaspoon each of onion powder and Italian seasoning. These spices enhance the overall dish. Don't forget salt and pepper to taste. For the sauce, you will need 2 cups of marinara sauce. It adds moisture and richness. Lastly, use 1 tablespoon of olive oil for sautéing the spinach and garlic. Each ingredient plays a role in creating a delicious meal. Enjoy the process of gathering these items; it sets the stage for a great cooking experience! {{ingredient_image_1}} - Preheat the oven: Set your oven to 375°F (190°C). This helps the shells cook evenly. - Cook the pasta: Boil water in a large pot. Add salt to the water. Cook jumbo pasta shells until they are al dente. This means they should be firm but not hard. Drain the shells and let them cool. - Sauté the spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about one minute. Then, add chopped spinach and stir it until it wilts. Remove it from heat and let it cool for a bit. - Prepare the filling: In a large bowl, mix ricotta cheese, half of the mozzarella cheese, a quarter cup of Parmesan cheese, and the sautéed spinach. Sprinkle in onion powder, Italian seasoning, salt, and pepper. Stir well until the mixture is smooth and creamy. - Stuff the shells: Take a teaspoon or use a piping bag. Fill each pasta shell with a good amount of the ricotta-spinach mix. Make sure to stuff them well. - Assemble the dish: Spread a little marinara sauce on the bottom of your baking dish. Lay the stuffed shells in the dish with the seam side facing up. Pour the rest of the marinara sauce over the shells. Top with the remaining mozzarella and Parmesan cheese. - Bake the shells: Cover the dish with aluminum foil. Bake in the oven for 25 minutes. After that, take off the foil and bake for 10 more minutes. This will make the cheese bubbly and golden. - Serve and enjoy: Let the dish cool for a few minutes. You can garnish it with fresh basil or parsley if you like. Now, it’s ready to eat! - Ensuring perfect pasta texture: Cook the jumbo pasta shells in salted water. Follow the package guide for time. Look for "al dente," which means firm but not hard. This gives you the best bite. - How to make the filling creamy: Use quality ricotta cheese. Mix in some mozzarella for extra creaminess. Combine with sautéed spinach and spices. This gives you a rich and smooth filling. - Tips for even baking: Spread marinara sauce on the bottom of your baking dish. This prevents the shells from sticking. Cover with foil for the first part of baking. This helps keep moisture in, and the cheese gets nice and melty. - Recommended accompaniments: Serve your stuffed shells with a fresh salad. A simple green salad pairs well. Garlic bread also makes a tasty side to soak up sauce. - Garnish ideas: Sprinkle fresh basil or parsley on top before serving. This adds nice color and flavor. A dash of red pepper flakes gives it a bit of heat if you like spice. Pro Tips Make it Creamy: For an extra creamy filling, consider adding a splash of heavy cream or sour cream to the ricotta mixture. Flavor Boost: Enhance the flavor by adding crushed red pepper flakes or finely chopped sun-dried tomatoes to the filling mixture. Cheese Variations: Feel free to mix different cheeses such as goat cheese or feta for a unique twist on the classic ricotta. Meal Prep Friendly: These stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. {{image_2}} You can change up the cheese in this recipe. Instead of ricotta, try cottage cheese. It gives a different texture but still tastes great. You can also use goat cheese for a tangy twist. For a cheesy mix, add cream cheese or feta. Each offers a unique flavor. Herbs and spices can change the taste too. Instead of Italian seasoning, use fresh basil or oregano. A dash of red pepper flakes adds heat. Want more veggies? Add mushrooms, zucchini, or bell peppers. Cook them with spinach for extra flavor. For a gluten-free option, swap jumbo pasta shells for gluten-free shells. They cook just like regular pasta. If you want a vegan dish, use tofu ricotta. Blend firm tofu with lemon juice, nutritional yeast, and garlic. Use cashew cheese for creaminess. A dairy-free cheese can replace mozzarella and Parmesan too. Many brands offer vegan cheese that melts well. To keep your creamy spinach ricotta stuffed shells fresh, follow these tips: - Refrigeration tips: Place any leftovers in an airtight container. Store them in the fridge for up to 3 days. Make sure to let the shells cool before sealing the container. This helps prevent moisture buildup. - Freezing instructions: You can freeze the stuffed shells if you want to save some for later. Place them in a freezer-safe container or wrap them tightly in plastic wrap. They will stay good for about 2 months. For best results, freeze them before baking. When you’re ready to enjoy your leftovers, here are the best methods for reheating: - Best methods for reheating: For the best taste, reheat the stuffed shells in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes or until warmed through. You can also microwave them for a quick option. Just place a few on a plate and heat for 1-2 minutes. Add a splash of marinara sauce to keep them creamy. How to make stuffed shells ahead of time? You can prepare stuffed shells a day before serving. Cook the shells and fill them. Place them in a baking dish. Cover with marinara sauce. Store in the fridge until ready to bake. When you are ready, bake them at 375°F for about 35 minutes. Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach! Fresh spinach adds great taste and texture. Just wash and chop it before cooking. Sauté it until wilted and then mix it into the filling as usual. What can I serve with creamy spinach ricotta stuffed shells? These stuffed shells pair well with a simple salad or garlic bread. A nice green salad adds freshness. Garlic bread brings a nice crunch to the meal. You can also serve it with a light soup for a complete dinner. Can I use a different type of pasta? Absolutely! You can use other pasta shapes like manicotti or cannelloni. Just make sure they are large enough to hold the filling. Adjust cooking times if needed, based on the pasta you choose. This blog post covered making creamy spinach ricotta stuffed shells with fresh ingredients. You learned how to prepare, cook, and bake this tasty dish. We discussed helpful tips for cooking and serving ideas. You also discovered different ingredient swaps and storage options for leftovers. I hope you feel ready to try this recipe. Enjoy every cheesy bite and share it with friends!

Creamy Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 cups marinara sauce
  • 1 tablespoon olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, the sautéed spinach, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
  • Using a teaspoon or piping bag, fill each cooked pasta shell with a generous amount of the ricotta-spinach mixture.
  • Spread a small amount of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  • Allow to cool for a few minutes before serving. Garnish with fresh basil or parsley, if desired.

Notes

Garnish with fresh basil or parsley for added flavor.
Keyword baked, pasta, ricotta, spinach, stuffed shells