Vibrant and satisfying, this creamy spinach and ricotta stuffed shells recipe transforms ordinary pasta into a dazzling dish that’s perfect for family dinners or gatherings with friends. Bursting with flavors and nutrition, these oversized shells are filled with a luscious ricotta mixture, nestled in a rich marinara sauce, and topped with gooey mozzarella. It’s comfort food at its finest!
Budget Information
The total cost for this recipe is approximately $15.00, which makes each serving about $3.00. Perfect for a filling meal that won’t break the bank!
Why This Recipe Works
This stuffed shells recipe works wonders because it beautifully balances flavors and textures. The creamy ricotta cheese complements the hearty spinach, while the marinara sauce adds acidity and depth. Not only is it a crowd favorite, but it’s also versatile! You can easily customize the filling based on your mood or what you have on hand. Plus, they’re great for prepping ahead — just pop them in the oven when you’re ready to eat!
Ingredients + Optional Substitutions
Here are the ingredients you’ll need to make these delectable stuffed shells:
- 12 jumbo pasta shells ($3.00) – If you can’t find jumbo shells, you can use manicotti instead.
- 1 cup ricotta cheese ($2.00) – Substitute with cottage cheese for a lighter option.
- 1 cup fresh spinach, chopped ($1.50) – Frozen spinach works too; just make sure to squeeze out the excess water.
- 1 cup marinara sauce ($1.50) – Homemade or store-bought, whichever you prefer.
- 1 cup shredded mozzarella cheese ($3.00) – Feel free to mix in some Parmesan for extra flavor.
- 1/4 cup grated Parmesan cheese ($1.00)
- 1 egg, beaten ($0.25)
- 1 teaspoon dried Italian herbs ($0.25)
- Salt & pepper to taste ($0.25)
Each ingredient plays a role in creating layers of flavor while keeping the dish budget-friendly and delicious!
Step-by-step Recipe Instructions
Step 1: To begin, preheat your oven to 375°F (190°C). This step is essential because you want your shells to bake evenly, resulting in a delightful golden top by the time they’re finished.
Step 2: In a large pot of salted boiling water, cook your jumbo pasta shells as directed on the package until al dente. You don’t want them too soft since they will bake in the oven later. Once cooked, drain them and gently toss a drizzle of olive oil to prevent sticking.
Step 3: While the shells are cooking, let’s prepare the filling! In a mixing bowl, combine the ricotta cheese, chopped spinach, beaten egg, dried Italian herbs, salt, and pepper. Mix everything until well blended; you want to see specks of green from the spinach throughout the creamy filling.
Step 4: Take a baking dish and spread half of the marinara sauce on the bottom. This acts as a lovely base for our stuffed shells.
Step 5: Now, it’s time to stuff those shells! Using a spoon, carefully fill each shell with the ricotta and spinach mixture. Don’t be shy — you can really pack them in! Place the stuffed shells seam-side up into the baking dish.
Step 6: Once all the shells are nestled into the dish, pour the remaining marinara sauce over the top. And don’t forget to sprinkle the shredded mozzarella and grated Parmesan generously over everything. It’s what makes your dish incredibly cheesy and irresistible!
Step 7: Cover the dish with aluminum foil and bake in your preheated oven for about 25 minutes. This keeps the moisture in that melts the cheese evenly. After 25 minutes, remove the foil and continue to bake for another 15 minutes, or until the cheese is golden and bubbly.
Step 8: Finally, take your masterpiece out of the oven and let it cool for a few minutes. Trust me, those few minutes will save you from a scalding mouthful when you dive in.
Nutritional Facts
Here’s a breakdown of the nutritional information per serving (1/4 of the recipe):
- Calories: 380
- Protein: 20g
- Carbohydrates: 45g
- Total Fats: 15g
- Saturated Fat: 8g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
Storage and Reheating Tips
If you’ve got leftovers — lucky you! Store any uneaten stuffed shells in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply pop them back in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also reheat them in the microwave, though oven reheating tends to keep the cheese nice and melty!
Serving Suggestions
These stuffed shells are a star on their own, but why not elevate your meal even further? Serve with a fresh side salad drizzled with a tangy vinaigrette or some garlic bread for scooping up the delicious sauce. A sprinkle of fresh basil or parsley on top adds a pop of freshness that delights the senses!
Reader Tips or Helpful Notes
If you want to prepare this dish in advance, feel free to assemble everything without baking it! Just cover your baking dish with aluminum foil and stick it in the fridge until you’re ready to pop it in the oven. Enjoy this versatile and comforting dish, and remember, cooking is all about having fun and experimenting!
Recipe FAQs
1. Can I freeze stuffed shells?
Absolutely! Just assemble the dish, cover it tightly, and freeze. When ready to bake, thaw in the fridge overnight and follow the baking instructions.
2. What can I use instead of spinach?
Kale, Swiss chard, or even finely shredded zucchini can make fantastic filling alternatives.
3. Is there a gluten-free option for the pasta?
Yes! Many brands offer gluten-free pasta shells that work perfectly.
4. Can I add meat to the filling?
Definitely! Cooked ground beef, turkey, or chicken would complement the flavors well.
5. How can I make this dish dairy-free?
Swap out the cheeses for a dairy-free ricotta and use a plant-based cheese for the topping.
