Spinach and Ricotta Stuffed Shells Recipe

Looking for a comforting and delicious meal that is perfect for any occasion? Look no further than this Spinach and Ricotta Stuffed Shells recipe. Packed with creamy ricotta, flavorful spinach, and gooey mozzarella, this dish is sure to impress your family and friends. It has become a staple in my kitchen, and I can’t wait to share it with you!

Why You’ll Love This Recipe?

• Great flavors: The combination of ricotta, spinach, and mozzarella creates a rich and satisfying dish.
• Quick prep time: With just a few simple steps, you can have this meal on the table in no time.
• Perfect for meal prep: This recipe can easily be made ahead of time and reheated for a quick and delicious meal throughout the week.

Ingredient Notes:

• Jumbo pasta shells: These large pasta shells are perfect for stuffing and holding the creamy ricotta mixture.
• Ricotta cheese: Provides a creamy and rich texture to the filling.
• Shredded mozzarella cheese: Adds a gooey and melty texture to the dish.
• Grated Parmesan cheese: Adds a nutty and salty flavor to the filling.
• Fresh spinach or frozen spinach: Adds a pop of color and a boost of nutrients.
• Garlic: Adds a savory depth of flavor to the filling.
• Marinara sauce: A flavorful sauce to coat the stuffed shells.
• Olive oil, Italian seasoning, salt, pepper: For seasoning and flavor.
• Fresh basil leaves: Optional for garnish.

Step-by-Step Instructions:

1. Cook the jumbo pasta shells according to package instructions.
2. In a large bowl, mix together ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, spinach, garlic, salt, and pepper.
3. Stuff each cooked pasta shell with the ricotta mixture and place in a baking dish.
4. Pour marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
5. Bake in the oven until bubbly and golden brown.
6. Garnish with fresh basil leaves before serving.

Helpful Tips:

• Make sure to cook the pasta shells al dente to prevent them from becoming mushy when baked.
• Feel free to add cooked ground meat such as sausage or beef to the ricotta mixture for a heartier dish.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

1. For a crispy top, broil the stuffed shells for a few minutes at the end of baking.
2. Let the dish rest for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions:

Serve the Spinach and Ricotta Stuffed Shells with a side salad and garlic bread for a complete meal. Pair with a glass of red wine for a cozy and satisfying dinner.

Storage and Reheating Tips:

To store leftovers, cover the baking dish with foil and refrigerate. Reheat in the oven at 350°F until warmed through. Add a splash of water to the dish before reheating to prevent it from drying out.

Frequently Asked Questions:

1. Can I use cottage cheese instead of ricotta? Yes, you can substitute cottage cheese for ricotta in this recipe.
2. Can I freeze the stuffed shells? Yes, you can freeze the stuffed shells before baking for a convenient make-ahead meal.
3. Can I use fresh herbs instead of dried Italian seasoning? Absolutely, feel free to use fresh herbs like basil or oregano for a more vibrant flavor.
4. How can I make this dish dairy-free? You can use dairy-free cheeses and a plant-based egg substitute to make this recipe dairy-free.

Conclusion:

This Spinach and Ricotta Stuffed Shells recipe is a delicious and satisfying meal that is perfect for any occasion. Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve at a gathering, this recipe has you covered. Give it a try and let me know how it turns out!

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