Spinach and Ricotta Stuffed Shells with Marinara Sauce

Introduction

Spinach and Ricotta Stuffed Shells with Marinara Sauce is a comforting and elegant Italian-inspired dish that combines tender pasta shells, creamy ricotta, and vibrant spinach, all baked in a rich marinara sauce. This dish is perfect for family dinners, meal prep, or even special occasions, as it’s both visually appealing and incredibly satisfying. The combination of flavors and textures—from creamy cheese filling to hearty marinara sauce—makes every bite a delicious experience.

Why I Love This Recipe

I love this recipe because it is indulgent yet wholesome. The ricotta filling is creamy and flavorful, perfectly complemented by the freshness of spinach. The pasta shells act as little vessels of comfort, holding the filling and soaking up the savory marinara sauce as they bake. It’s both hearty and light, making it a crowd-pleaser for vegetarians and non-vegetarians alike. Plus, it’s a dish that feels special without requiring complicated techniques, making it approachable for home cooks.

Why It’s a Must-Try Dish

This dish is a must-try because it perfectly balances richness and freshness. The creamy ricotta and sautéed spinach filling pairs beautifully with the tangy, savory marinara sauce, creating a flavor-packed, comforting meal. Its baked presentation is visually impressive, making it ideal for entertaining. Beyond flavor and appearance, it’s also versatile and easy to prepare ahead of time, ensuring a delicious, stress-free dinner.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 30–35 minutes
• Total Time: 55–60 minutes
• Servings: 6
• Calories: Approximately 400–450 kcal per serving

Cuisine and Course

• Cuisine: Italian / Italian-American
• Course: Main Course

Ingredients

For the Pasta and Filling:

• 20–24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/4 teaspoon nutmeg (optional)

For the Marinara Sauce:

• 3 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

For Garnish:

• Fresh basil or parsley, chopped
• Extra grated Parmesan or mozzarella cheese

Simple Cooking Directions

1. Cook pasta shells according to package instructions; drain and cool.
2. Prepare filling: combine ricotta, mozzarella, Parmesan, egg, spinach, garlic, and seasonings.
3. Fill each pasta shell with the ricotta-spinach mixture.
4. Spread marinara sauce in a baking dish, place stuffed shells on top, and cover with remaining sauce and cheese.
5. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.

Step-by-Step Preparation Method

1. Preheat the oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil.
2. Cook the pasta shells: Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to prevent sticking.
3. Prepare the spinach:
   • If using fresh spinach: sauté lightly in 1 teaspoon olive oil until wilted, about 2–3 minutes.
   • If using frozen spinach: thaw completely and squeeze out excess water.
4. Make the ricotta filling: In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, minced garlic, salt, pepper, and nutmeg (if using). Mix until smooth.
5. Prepare the marinara sauce: In a saucepan, heat 1 tablespoon olive oil. Add marinara sauce, oregano, red pepper flakes (optional), salt, and pepper. Simmer for 5 minutes until warmed through.
6. Fill the shells: Spoon about 2 tablespoons of the ricotta-spinach mixture into each pasta shell.
7. Assemble the dish: Spread 1 cup of marinara sauce on the bottom of the baking dish. Place stuffed shells in a single layer. Pour remaining sauce over the shells and sprinkle remaining mozzarella and Parmesan on top.
8. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and slightly golden.
9. Garnish and serve: Sprinkle with fresh basil or parsley and extra Parmesan before serving.

How to Serve

Serve hot as a main course, accompanied by a simple green salad or garlic bread. It pairs well with a light Italian white wine or sparkling water with lemon for a balanced meal.

Additional Recipe Tips

• Avoid overfilling shells to prevent spilling.
• You can prepare stuffed shells ahead of time and refrigerate before baking.
• For extra cheesy flavor, mix in shredded mozzarella in the filling as well as on top.
• Let the dish rest for 5 minutes after baking to help it set for easier serving.

Variations

• Meat Version: Add cooked ground turkey, beef, or sausage to the filling for a protein boost.
• Vegan Version: Use vegan ricotta and mozzarella alternatives, and skip the egg.
• Vegetable Boost: Add chopped mushrooms, bell peppers, or zucchini to the filling.
• Spicy Version: Mix in crushed red pepper flakes or a dash of hot sauce for heat.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: Assemble but do not bake, cover tightly with foil, and freeze for up to 2 months. Bake directly from frozen, adding 10–15 extra minutes to cooking time.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.

Special Equipment Needed

• 9×13-inch baking dish
• Large pot for boiling pasta
• Mixing bowls
• Skillet (for sautéing spinach)

Conclusion

Spinach and Ricotta Stuffed Shells with Marinara Sauce is a comforting, elegant, and delicious Italian-inspired dish that’s perfect for family meals, special occasions, or meal prep. With creamy ricotta filling, tender pasta shells, and rich marinara sauce, it’s a crowd-pleaser that’s both satisfying and visually impressive. This recipe is versatile, easy to customize, and sure to become a favorite in your household.

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Spinach and Ricotta Stuffed Shells with Marinara Sauce

Author: admin Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 35 mins Total Time 1 hr

Servings: 6 Calories: 450 kcal per serving

Description

Spinach and Ricotta Stuffed Shells with Marinara Sauce is a comforting and elegant Italian-inspired dish that combines tender pasta shells, creamy ricotta, and vibrant spinach, all baked in a rich marinara sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pasta and Filling:

• 20 jumbo 20–24 pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ¹⁄₂ cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• ¹⁄₄ teaspoon nutmeg (optional)

For the Marinara Sauce:

• 3 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ¹⁄₂ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

For Garnish:

• Fresh basil or parsley, chopped
• Extra grated Parmesan or mozzarella cheese

Instructions

1. Preheat the oven : Preheat to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil.
2. Cook the pasta shells : Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to prevent sticking.
3. Prepare the spinach : If using fresh spinach: sauté lightly in 1 teaspoon olive oil until wilted, about 2–3 minutes.
4. If using frozen spinach : thaw completely and squeeze out excess water.
5. Make the ricotta filling : In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, minced garlic, salt, pepper, and nutmeg (if using). Mix until smooth.
6. Prepare the marinara sauce : In a saucepan, heat 1 tablespoon olive oil. Add marinara sauce, oregano, red pepper flakes (optional), salt, and pepper. Simmer for 5 minutes until warmed through.
7. Fill the shells : Spoon about 2 tablespoons of the ricotta-spinach mixture into each pasta shell.
8. Assemble the dish : Spread 1 cup of marinara sauce on the bottom of the baking dish. Place stuffed shells in a single layer. Pour remaining sauce over the shells and sprinkle remaining mozzarella and Parmesan on top.
9. Bake : Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and slightly golden.
10. Garnish and serve : Sprinkle with fresh basil or parsley and extra Parmesan before serving.

Keywords: Spinach and Ricotta Stuffed Shells with Marinara Sauce