Craving a delightful, creamy dish that warms your soul? Look no further than this dreamy Spinach and Ricotta Stuffed Shells recipe! These large pasta shells are generously filled with a luscious blend of spinach, ricotta, and mozzarella, then baked in a tangy marinara sauce. It’s a flavorful, comforting dish that’s perfect for family dinners or impressing guests, and it’s surprisingly easy to make. Dive in and discover your new favorite pasta dish!
Budget Information
The total cost for this Spinach and Ricotta Stuffed Shells recipe is approximately $15.50. When you divide that by the servings—let’s say it generously feeds four—the cost per serving comes to about $3.88. Now that’s what I call a delicious deal!
Why This Recipe Works
This recipe works because it combines classic Italian comfort with accessible ingredients, bringing together a medley of flavors that dance on your palate. The creamy ricotta pairs beautifully with the earthy spinach, while the marinara sauce provides a tangy punch that elevates the entire dish. Plus, who can resist a cheesy, gooey pasta dish? With its straightforward steps and simple yet tasty ingredients, you’re set up for success from the get-go!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up these fabulous stuffed shells:
- Jumbo pasta shells (12 oz) – $2.00
- Ricotta cheese (15 oz) – $4.50
- Fresh spinach (10 oz) – $2.50
- Shredded mozzarella cheese (2 cups) – $3.00
- Parmesan cheese (½ cup) – $1.50
- Marinara sauce (24 oz) – $2.00
- Garlic (2 cloves, minced) – $0.30
- Olive oil (1 tbsp) – $0.10
- Salt and pepper (to taste) – $0.10
You can substitute the ricotta with cottage cheese if you’re looking for a lighter option. If fresh spinach isn’t available, feel free to use frozen, just be sure to thaw and drain it well!
Step-by-Step Recipe Instructions
Step 1: Preheat your oven to 375°F (190°C). While it’s heating, start boiling a large pot of salted water for the pasta shells. Once it’s bubbling, add the jumbo shells and cook according to package instructions until they’re al dente. Drain and let them cool, then set aside.
Step 2: In a large mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, minced garlic, and a generous pinch of salt and pepper. Then, add the completely cooked spinach. Stir everything together until it’s well combined and you can see the beautiful flecks of green throughout the creamy mixture.
Step 3: Next, take out a baking dish and spread a thin layer of marinara sauce on the bottom—this will prevent sticking and add extra flavor. Now, you’ll want to fill each pasta shell with that cheesy spinach mixture. Don’t be shy, pack it in there! Place the stuffed shells seam-side up in the baking dish.
Step 4: Once all the shells are in the dish, cover them generously with the remaining marinara sauce, ensuring they’re well-coated and happy. Top with the rest of the mozzarella cheese. Now, cover the dish with aluminum foil to keep everything moist while baking.
Step 5: Bake the shells in your preheated oven for about 25 minutes, then remove the foil and bake for an additional 10 minutes. This will give you that lovely golden, bubbly cheese that’s just begging to be devoured! Let it cool for a few minutes before digging in, as the flavors need a moment to settle.
Nutritional Facts
Here’s a rough rundown of the nutritional values per serving:
- Calories: 450
- Protein: 20g
- Carbohydrates: 45g
- Total Fat: 20g
- Saturated Fat: 10g
- Fiber: 3g
- Sugar: 6g
- Sodium: 680mg
Storage and Reheating Tips
If you have leftovers (and trust me, you might want to save some for later), store them in an airtight container in the refrigerator. They should last for about 3-4 days. For reheating, pop them in the oven at 350°F (175°C) until warmed through, or you can microwave them for a quick fix. Just add a little splash of water or marinara to keep them nice and moist!
Serving Suggestions
These stuffed shells shine on their own, but pairing them with a simple green salad and a side of garlic bread can elevate the meal to restaurant-level status! You could also sprinkle some extra Parmesan and fresh basil on top for that gourmet touch. Feeling fancy? Serve with a glass of red wine, and you’ve got an Italian feast that rivals any trattoria!
Reader Tips or Helpful Notes
Don’t be afraid to get creative! You can mix in some sautéed mushrooms or roasted red peppers into your filling for added flavor. Use different types of cheese based on what you have on hand—goat cheese or feta can add a nice tang. And if you want a bit of heat, toss in some red pepper flakes! This recipe is versatile and easily adaptable to suit your taste, so have fun with it!
Recipe FAQs
Can I make these stuffed shells ahead of time?
You absolutely can! Prepare everything up to the baking step, cover, and refrigerate. Just add a few extra minutes to the baking time if you’re cooking them straight from the fridge.
What can I use instead of marinara sauce?
You could use Alfredo sauce for a creamy twist or even pesto for a unique flavor combo!
Can I freeze stuffed shells?
Yes, they freeze wonderfully! Just make sure they are well-packed in an airtight container. They can last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
Is there a vegetarian alternative to this recipe?
This recipe is already vegetarian! Just double-check that your cheese is rennet-free if you’re strictly vegetarian.
What sides pair well with stuffed shells?
Aside from salad and garlic bread, roasted vegetables or a light soup make excellent companions!
