Oh my goodness, have I got a treat for you today! Spinach and Ricotta Stuffed Shells are hands down one of my favorite comfort foods. I can remember my grandma making these sumptuous shells when I was a kid, filling the kitchen with the most delicious aromas. We’d hover around her like hungry little birds, eagerly waiting for the moment we could dig in. There’s just something so warm and heartwarming about this dish—it marries the goodness of spinach with the creamy, dreamy goodness of ricotta cheese. Plus, it’s a fantastic way to sneak in some greens without anyone complaining!
It’s a unique dish that never fails to impress at dinner parties or family gatherings. Whether you’re cooking for kids, friends, or just treating yourself, these shells are sure to cozy up your kitchen and fill your belly with love. Let’s jump straight into this delightful recipe, shall we?
What’s in Spinach and Ricotta Stuffed Shells?
Jumbo Pasta Shells: The star of the show! Jumbo shells are perfect for cradling that creamy filling. Look for good-quality brands; I usually go for Barilla.
Ricotta Cheese: This is the magic glue that binds our filling together and gives it that luscious texture. I prefer whole milk ricotta for an extra creamy mouthful.
Fresh Spinach: Fresh spinach not only adds nutrients but also a vibrant green color. I usually chop it up roughly; it doesn’t need to be perfect!
Parmesan Cheese: Freshly grated, of course! This cheese adds a lovely sharpness to the filling and the topping that contrasts beautifully with the ricotta.
Marinara Sauce: A good-quality marinara is a must! You can make your own, but I love using Rao’s homemade marinara when I’m in a pinch.
Garlic: Fresh minced garlic or grated garlic powder adds a wonderful depth of flavor. I can’t resist throwing a little extra in—garlic lovers unite!
Egg: Helps to bind everything together beautifully. Use a large egg for the best texture.
Spices: A sprinkle of salt, pepper, and a pinch of nutmeg really elevates the flavors.
Is Spinach and Ricotta Stuffed Shells Good for You?
Absolutely! Spinach is a powerhouse of nutrients, packed with vitamins A, C, and K, along with iron and antioxidants. It’s hard to complain about that green goodness.
Ricotta Cheese: It’s lower in fat compared to other cheeses, but still creamy and satisfying. Just remember, moderation is key!
Now, let’s not forget about the carbs in those pasta shells. If you’re watching your carb intake, whole grain or gluten-free pasta could be a fantastic alternative.
One note of caution: while this dish is undeniably delicious, it does involve cheese and pasta, which can be loaded with calories. So if you find yourself craving seconds (or thirds), be mindful!
Ingredients List
– 12 jumbo pasta shells
– 1 cup ricotta cheese
– 2 cups fresh spinach, chopped
– 1/2 cup grated Parmesan cheese
– 2 cups marinara sauce
– 2 cloves garlic, minced
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– A pinch of nutmeg
**Serves:** 4
How to Make Spinach and Ricotta Stuffed Shells?
1. **Preheat the oven:** Start by setting your oven to 375°F (190°C) and greasing a baking dish with a little oil or cooking spray.
2. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to package directions. Drain and set aside.
3. **Make the filling:** In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the grated Parmesan, minced garlic, egg, salt, pepper, and nutmeg. Stir until well mixed.
4. **Fill the shells:** Carefully fill each cooked shell with the spinach and ricotta mixture, using a spoon or a piping bag. It’s a bit messy, but that’s part of the fun!
5. **Prepare for baking:** Spread a thin layer of marinara sauce on the bottom of the greased baking dish. Place the stuffed shells on top, and then pour the remaining marinara sauce over them. Sprinkle with the rest of the Parmesan.
6. **Bake:** Cover the dish with aluminum foil and bake for about 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown.
7. **Let it cool:** Allow it to sit for a few minutes before digging in. It’s hard, but trust me; it’s worth the wait!
Savvy Serving Suggestions for Spinach and Ricotta Stuffed Shells
Feel free to get creative! You can throw in some herbs like basil or oregano for an herbaceous kick. Want some extra flavor? Consider sautéing the spinach with a squeeze of lemon juice before mixing it into the ricotta.
Pair these delightful stuffed shells with a crisp side salad or some garlic bread (because garlic is life, am I right?). Leftovers (if you have any) reheat beautifully in the microwave or oven, so don’t be shy with the portion sizes!
I genuinely hope you give this recipe a whirl! You’ll soon find it’s a warm hug on a plate that transports you back to cozy family dinners. Let me know how it turns out; I can’t wait to hear about your kitchen adventures!