There’s something magical about the aroma of Spinach and Ricotta Stuffed Shells baking in the oven. It’s a scent that transports me back to cozy evenings in Mama Lou’s kitchen, where love was the main ingredient in every dish. Mama Lou always said that cooking was an expression of the heart, and this recipe is one that truly resonates with that sentiment. As I gather ingredients for the stuffed shells, I can almost hear her gentle voice, guiding me through each step, much like she did with my sister Ouma and me during our childhood adventures in her bustling kitchen.
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Why You’ll Love This Spinach and Ricotta Stuffed Shells
There’s a certain comfort in the simplicity and richness of Spinach and Ricotta Stuffed Shells. This dish is a beautiful amalgamation of creamy ricotta, vibrant spinach, and perfectly cooked pasta shells, all enveloped in a luscious tomato sauce. What makes it truly special is the nostalgia it carries for me. It reminds me of the times Ouma and I would sneak extra spoonfuls of ricotta while Mama Lou playfully scolded us, her eyes twinkling with amusement. This recipe is more than just a meal; it’s a warm hug on a plate, a reminder of family gatherings, laughter, and shared stories.
Ingredients You’ll Need for This Spinach and Ricotta Stuffed Shells
The ingredients for these stuffed shells are straightforward yet come together to create something extraordinary. Here’s what you’ll need:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- Fresh basil leaves for garnish
You can substitute fresh spinach with frozen spinach if needed, just make sure to thaw and drain it well. For a more robust flavor, sometimes I opt for a mix of Parmesan and Pecorino Romano cheese, just like Mama Lou used to do when she had guests over.
Nutrition Facts
Here’s a breakdown of the nutritional content per serving of the Spinach and Ricotta Stuffed Shells:
- Calories: 350
- Protein: 18g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 6g
- Sodium: 800mg
This dish is not only delicious but also provides a good balance of protein and carbohydrates, making it a satisfying meal for the whole family.
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Irresistible Spinach and Ricotta Stuffed Shells for a Perfect Comfort Meal
Learn how to make delicious Spinach and Ricotta Stuffed Shells. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The ingredients for these stuffed shells are straightforward yet come together to create something extraordinary. Here’s what you’ll need:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- Fresh basil leaves for garnish
You can substitute fresh spinach with frozen spinach if needed, just make sure to thaw and drain it well. For a more robust flavor, sometimes I opt for a mix of Parmesan and Pecorino Romano cheese, just like Mama Lou used to do when she had guests over.
Instructions
Follow these steps to bring this heartwarming dish to life:
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, and cook the jumbo shells until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine ricotta, Parmesan, mozzarella, spinach, garlic, egg, oregano, salt, and pepper. Mix until well combined. I often recall Mama Lou’s advice to taste the filling to ensure it’s well seasoned before stuffing the shells.
- Spread a cup of marinara sauce evenly across the bottom of a baking dish. Carefully fill each shell with the ricotta mixture and place them in the dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well coated. I remember Ouma and I competing to see who could pour the sauce without splattering it everywhere—a skill I eventually mastered.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving, adding a touch of freshness and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Spinach and Ricotta Stuffed Shells
Follow these steps to bring this heartwarming dish to life:
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, and cook the jumbo shells until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine ricotta, Parmesan, mozzarella, spinach, garlic, egg, oregano, salt, and pepper. Mix until well combined. I often recall Mama Lou’s advice to taste the filling to ensure it’s well seasoned before stuffing the shells.
- Spread a cup of marinara sauce evenly across the bottom of a baking dish. Carefully fill each shell with the ricotta mixture and place them in the dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well coated. I remember Ouma and I competing to see who could pour the sauce without splattering it everywhere—a skill I eventually mastered.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving, adding a touch of freshness and color.
Tips for Making the Best Spinach and Ricotta Stuffed Shells
To make this dish even more delightful, consider these tips:
- Ensure the pasta shells are cooked al dente, as they’ll continue to cook in the oven.
- Use high-quality ricotta for a creamier texture. Mama Lou always believed that quality ingredients were key to any great dish.
- If you like a bit of spice, add a pinch of red pepper flakes to the ricotta mixture.
- Let the dish sit for a few minutes after baking to allow the flavors to meld together beautifully.
Serving Suggestions and Pairings
Spinach and Ricotta Stuffed Shells are a complete meal on their own, but you can elevate your dining experience with these pairings:
- A crisp green salad with a tangy vinaigrette complements the richness of the shells.
- Serve with a side of warm garlic bread to soak up the delicious marinara sauce.
- A glass of Chianti or a light-bodied red wine makes for an exquisite pairing.
Storage and Reheating Tips
If you find yourself with leftovers, here’s how to store and reheat them:
- Store the shells in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the shells in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container for up to 2 months.
- Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes. If reheating from frozen, allow additional time.
Frequently Asked Questions
What are the main ingredients for Spinach and Ricotta Stuffed Shells?
The main ingredients for Spinach and Ricotta Stuffed Shells include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Spinach and Ricotta Stuffed Shells?
The total time to make Spinach and Ricotta Stuffed Shells includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Spinach and Ricotta Stuffed Shells ahead of time?
Yes, Spinach and Ricotta Stuffed Shells can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Spinach and Ricotta Stuffed Shells?
Spinach and Ricotta Stuffed Shells pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Spinach and Ricotta Stuffed Shells suitable for special diets?
Depending on the ingredients used, Spinach and Ricotta Stuffed Shells may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Spinach and Ricotta Stuffed Shells are more than just a dish—they’re a cherished memory, a link to my past, and a testament to the beauty of home-cooked meals. Each time I prepare this recipe, I’m reminded of the joyful times spent in Mama Lou’s kitchen, the laughter shared with Ouma, and the warmth of family connections. It’s a recipe that I hope brings as much joy to your table as it has to mine, creating new memories with every bite.
