Discover the joy of a classic Italian dish with this easy and delightful Spinach and Ricotta Stuffed Shells recipe. Perfect for family dinners or impressive enough for hosting friends, these pasta shells are filled with a creamy ricotta and spinach mixture and topped with marinara sauce and melted cheese. It’s a comforting, hearty meal that will have everyone asking for seconds!
Budget Information
The total cost of this recipe is approximately $12.50, making it about $2.08 per serving (serves 6). Here’s a breakdown of the costs:
– Jumbo Pasta Shells: $2.00
– Ricotta Cheese (15 oz): $3.50
– Fresh Spinach (1 lb): $2.50
– Marinara Sauce (24 oz): $2.00
– Mozzarella Cheese (8 oz): $2.00
– Parmesan Cheese (4 oz): $1.50
Why This Recipe Works
This recipe works beautifully because it combines the creamy richness of ricotta with the fresh, vibrant taste of spinach, wrapped snugly in tender pasta shells. The marinara sauce adds a tangy kick, while the melted mozzarella on top creates that irresistible gooeyness we all love. Plus, it’s uncomplicated to prepare, making it a great option even for weeknight dinners!
Ingredients + Optional Substitutions
Here’s what you’ll need to create these delicious stuffed shells:
– 12 jumbo pasta shells – $2.00 (Substitution: Use any large pasta you have on hand, like manicotti)
– 15 oz ricotta cheese – $3.50 (Substitution: Cottage cheese for a lighter option)
– 1 lb fresh spinach – $2.50 (Substitution: Frozen spinach, thawed and drained)
– 24 oz marinara sauce – $2.00 (Substitution: Your favorite homemade pasta sauce)
– 8 oz mozzarella cheese, shredded – $2.00 (Substitution: Cheddar cheese for a different flavor)
– 4 oz grated Parmesan cheese – $1.50 (Substitution: Pecorino Romano for more character)
Step-by-Step Recipe Instructions
Step 1: Start by cooking your jumbo pasta shells according to the package instructions until they are al dente. Remember, you want them to hold up when you stuff them, so don’t overcook them! Drain and set aside on a parchment-lined baking sheet to prevent sticking.
Step 2: In a large skillet, heat about a tablespoon of olive oil over medium heat. Add the fresh spinach and cook until just wilted, which usually takes about 3-4 minutes. Remove from heat, let cool slightly, then chop finely. Don’t worry if you think you have too much spinach – it cooks down to almost nothing!
Step 3: In a mixing bowl, combine the ricotta cheese, the chopped spinach, half of the mozzarella and Parmesan cheese, salt, pepper, and a pinch of nutmeg if you like. This mixture should be creamy and lightly seasoned – just the way we want it!
Step 4: Preheat your oven to 350°F (175°C). Now, grab a baking dish and spread a thin layer of marinara sauce across the bottom – this is going to keep our shells lovely and moist as they bake.
Step 5: Using a spoon, take a generous scoop of the ricotta and spinach mixture and gently stuff each cooked pasta shell. Place them seam-side up in the baking dish. It might get a little messy, but that’s part of the fun!
Step 6: Once all the shells are packed in nicely, pour the remaining marinara sauce over the top, making sure every shell gets a good soak of sauce. Then sprinkle the remaining mozzarella and Parmesan cheese evenly over the shells.
Step 7: Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden. Love that melty goodness!
Step 8: Once out of the oven, let your stuffed shells sit for about 5 minutes before serving. This resting period is crucial; it allows the flavors to meld and makes them easier to plate.
Nutritional Facts
Per serving (1/6 of the recipe):
– Calories: 330
– Protein: 18g
– Carbohydrates: 38g
– Total Fat: 12g
– Saturated Fat: 7g
– Fiber: 3g
– Sugar: 5g
– Sodium: 550mg
Storage and Reheating Tips
These stuffed shells are perfect for meal prep! Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop them in the microwave, or you can reheat them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Just cover with foil to keep things from drying out!
Serving Suggestions
These Spinach and Ricotta Stuffed Shells are fantastic when paired with a crisp green salad drizzled with balsamic vinaigrette or some garlic bread for that ultimate comfort meal combo. For an extra pop of color, sprinkle freshly chopped basil or parsley on top before serving!
Reader Tips or Helpful Notes
Don’t be afraid to customize your filling! Adding in some cooked ground turkey or beef can make these shells even heartier. Additionally, if you’re feeling adventurous, sprinkle in some red pepper flakes for a kick! Using fresh herbs like basil or oregano can elevate the flavor profile to a whole new level!
Recipe FAQs
What can I do if I don’t have jumbo shells? You can use any large pasta; just ensure it’s big enough to stuff!
Can I freeze stuffed shells? Absolutely! Freeze them before baking, then simply pop them in the oven from frozen with a little extra baking time.
How can I make this dish a little spicier? Add red pepper flakes to the ricotta filling—or serve with a spicy marinara!
Can I make the filling ahead of time? Yes! Prepare your filling a day in advance, and just stuff the shells before baking.
What if I have leftover filling? Stuffed peppers or small zucchini work great for using up any leftover filling!
