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This hearty spinach and ricotta stuffed shells recipe transforms simple ingredients into a comforting Italian dinner that's both elegant and satisfying. The jumbo pasta shells cradle a creamy ricotta and spinach filling, all bathed in marinara sauce and baked until bubbly perfection.
I first made these stuffed shells during a particularly busy week when I needed something that would please everyone at the table. The first time my daughter tried them, she declared them "fancy restaurant pasta" and they've been in our regular dinner rotation ever since.
Ingredients
- Jumbo pasta shells: These oversized shells create the perfect vessels for holding the rich filling
- Ricotta cheese: The creamy base of our filling, look for whole milk ricotta for the richest texture
- Mozzarella cheese: Adds that stretchy cheese pull we all love, use freshly shredded for best melting
- Parmesan cheese: Brings a salty umami punch to the filling, always grate it fresh if possible
- Egg: Acts as a binder to hold the filling together while baking
- Fresh spinach: Adds nutrition and beautiful color, be sure to chop it finely for the best texture
- Garlic: Aromatic foundation that elevates the entire dish, use fresh cloves rather than pre-minced
- Marinara sauce: The flavorful base and topping, use homemade or your favorite jarred variety
- Olive oil: Used for sautéing, choose a good quality extra virgin for best flavor
- Italian seasoning: Provides herbal notes throughout the filling, check that yours is fresh and aromatic
- Salt and pepper: Essential for bringing all flavors into balance
- Fresh basil: Optional garnish that adds bright color and fresh flavor
Step-by-Step Instructions
- Cook the Pasta Shells:
- Boil the jumbo shells in generously salted water for 8-10 minutes until just al dente. They should be pliable but still slightly firm as they'll continue cooking in the oven. Drain carefully to prevent tearing and lay them out separately to cool so they don't stick together.
- Prepare the Filling:
- Combine ricotta, half the mozzarella, all the Parmesan, and egg in a large bowl, mixing thoroughly until smooth. In a separate skillet, warm olive oil over medium heat and add minced garlic, cooking just until fragrant but not browned, about 30 seconds. Add the spinach to the skillet and cook until completely wilted and moisture has evaporated, roughly 2-3 minutes. Fold the garlic-spinach mixture into the cheese mixture, seasoning with Italian herbs, salt, and pepper to taste.
- Assemble the Dish:
- Spread a cup of marinara sauce across the bottom of your baking dish, creating a flavorful bed for the shells. Using a spoon or piping bag, fill each shell with approximately 2 tablespoons of the ricotta mixture. Arrange the stuffed shells in the baking dish with the open side facing upward to showcase the filling and prevent it from spilling out. Pour the remaining marinara over the tops of the shells, ensuring each gets a generous coating.
- Bake to Perfection:
- Cover the dish with foil and bake at 375°F for 20 minutes to heat everything through. Remove the foil and sprinkle the remaining mozzarella over the top, then bake uncovered for another 10 minutes until the cheese is melted and starting to bubble and brown. Allow the dish to rest for 5 minutes before serving to let the flavors settle and prevent burning your mouth on the molten filling.
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The spinach is my favorite ingredient in this recipe. Not only does it add beautiful flecks of green throughout the creamy filling, but it also reminds me of my Italian grandmother who always insisted that a proper stuffed shell needed something green to "make it sing." She would smile knowingly whenever I took my first bite, as if the spinach held some secret power to make everything more delicious.
Make-Ahead Magic
These stuffed shells are perfect for meal prepping. You can assemble the entire dish up to 24 hours before you plan to serve it, cover it tightly with plastic wrap and foil, and store it in the refrigerator. When ready to bake, simply remove the plastic wrap, keep the foil on, and add about 10 extra minutes to the initial baking time since you're starting with a cold dish. You can also freeze the assembled, unbaked shells for up to three months wrapped well in foil and plastic wrap.
Perfect Pairings
Serve these stuffed shells with a crisp green salad dressed simply with olive oil and lemon juice to cut through the richness of the cheese. A loaf of garlic bread makes an excellent accompaniment for soaking up extra sauce. For a complete Italian feast, start with a small appetizer like bruschetta or antipasto skewers. A light, slightly acidic red wine like Chianti or Pinot Noir pairs beautifully with the tomato and cheese flavors.
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Variations to Try
Turn this vegetarian classic into countless different meals by switching up the fillings. Replace the spinach with sautéed mushrooms for an earthy variation, or add artichoke hearts and a squeeze of lemon for a brighter flavor profile. For a protein boost, add cooked and crumbled Italian sausage or ground turkey to the filling. You can even swap the marinara for a creamy Alfredo sauce when you want something indulgently different.
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw and drain it well to avoid excess moisture in the filling.
- → How do I prevent the shells from sticking during cooking?
Cook the pasta in well-salted water and stir occasionally. Once cooked, immediately drain and spread them on a flat surface to cool slightly.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the shells with the filling and refrigerate up to a day in advance or freeze them for up to a month before baking.
- → What type of marinara sauce works best?
Use a marinara sauce with a balanced flavor, avoiding overly sweet or acidic ones. Homemade or store-bought works fine.
- → Can I customize the filling with other ingredients?
Absolutely! Try adding sautéed mushrooms, sun-dried tomatoes, or fresh herbs for a unique twist on the traditional filling.