If you’re craving a comforting, cozy meal that brings together creamy cheese, vibrant greens, and perfectly tender pasta, look no further than this Stuffed Shells Pasta with Ricotta, Spinach, and Mozzarella Recipe. It’s such a rewarding dish to make and share, with each jumbo shell generously filled with a luscious blend of ricotta, fresh spinach, and savory seasonings, all baked under a blanket of melty mozzarella and tangy marinara sauce. This recipe feels like a warm hug on a plate and is sure to become a family favorite in no time.
Ingredients You’ll Need
These ingredients are straightforward but essential, combining fresh, creamy, and flavorful elements that make this dish truly shine. Each component plays a role in balancing the texture, taste, and color, creating a harmonious and satisfying meal.
- 20 jumbo pasta shells: Their large size is perfect for holding that incredible ricotta filling.
- 1 ½ cups ricotta cheese: Adds creaminess and mild tang to the filling.
- 1 cup chopped fresh spinach (or ½ cup thawed frozen spinach): Brings a subtle earthiness and a pop of vibrant green color.
- 1 egg: Helps bind the filling for a rich, smooth consistency.
- ½ cup grated Parmesan cheese: Adds a sharp, salty depth to the mixture.
- ½ teaspoon garlic powder: Infuses a gentle garlicky warmth without overpowering.
- ½ teaspoon onion powder: Enhances the savory notes in the filling.
- ½ teaspoon salt: Balances the flavors perfectly.
- ¼ teaspoon black pepper: Adds just a hint of spice.
- 2 cups marinara sauce: The rich tomato sauce ties everything together with its tang and sweetness.
- 1 ½ cups shredded mozzarella cheese: Melts beautifully on top to create a bubbly, golden crust.
- 1 tablespoon chopped fresh basil or parsley (optional): A fresh, herbal garnish to brighten each serving.
How to Make Stuffed Shells Pasta with Ricotta, Spinach, and Mozzarella Recipe
Step 1: Cook the pasta shells
Start by bringing a large pot of salted water to a boil. Add the jumbo shells and cook them until they are just al dente, meaning they still have a slight bite to them. This is crucial, as the shells will continue to cook later in the oven and you don’t want them to become mushy. Once cooked, drain the shells and rinse gently with cool water to stop the cooking process and make handling easier.
Step 2: Mix the cheesy spinach filling
In a mixing bowl, combine ricotta cheese, freshly chopped spinach, the egg, grated Parmesan, garlic powder, onion powder, salt, and black pepper. Stir everything together until the filling is smooth and well incorporated. This mixture is the heart of the dish—creamy and flavorful, with a lovely balance of freshness from the spinach and richness from the cheeses.
Step 3: Prepare your baking dish
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. This creates a flavorful base that prevents sticking and infuses every bite with tangy tomato goodness.
Step 4: Stuff the shells
Carefully spoon the ricotta and spinach mixture into each shell, making sure they’re generously filled but not overstuffed, so they hold their shape. Arrange the stuffed shells open side up in the baking dish in a single layer, ready for their saucy topping.
Step 5: Add marinara sauce and cheese
Pour the remaining marinara sauce evenly over the shells, covering them completely for maximum sauciness. Then, sprinkle shredded mozzarella cheese generously on top, and add more Parmesan if you like, for that extra cheesy crust.
Step 6: Bake the dish
Cover the dish with foil and pop it into a preheated oven at 375°F. Bake for 25 minutes to let the flavors meld and the filling warm through. After 25 minutes, remove the foil and continue baking uncovered for another 10 to 15 minutes until the cheese is bubbly and golden, adding that irresistible melty finish.
Step 7: Rest and garnish
Once baked to perfection, take the dish out of the oven and let it rest for 5 minutes. This little pause helps the filling set up nicely and makes it easier to serve. If you like, sprinkle chopped fresh basil or parsley over the top for a colorful, fresh touch.
How to Serve Stuffed Shells Pasta with Ricotta, Spinach, and Mozzarella Recipe
Garnishes
Fresh herbs such as basil or parsley are wonderful to sprinkle over the top, adding a fragrant, lively contrast to the cheesy richness. A light drizzle of good quality olive oil or a sprinkle of crushed red pepper flakes can also elevate each plate with added flavor nuance.
Side Dishes
To round out this hearty meal, consider pairing your stuffed shells with a crisp green salad tossed in a lemon vinaigrette or some garlic bread that’s perfect for scooping up any extra sauce. Roasted vegetables like asparagus or zucchini also complement the flavors beautifully without overpowering the dish.
Creative Ways to Present
For a fun twist, try serving the stuffed shells individually on small plates with a sprig of fresh herb on top, perfect for dinner parties. You could also bake them in individual ramekins for a charming presentation or layer them in a casserole with extra sauce and cheese for a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed shells can be refrigerated in an airtight container for up to 3 days. This makes for an easy, satisfying meal that reheats beautifully without losing any of the creamy texture or flavor.
Freezing
If you want to prepare a batch in advance, these stuffed shells freeze wonderfully. Place them in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the dish with foil and warm in a 350°F oven for about 20 minutes or until heated through. You can also microwave individual servings by covering loosely and heating in short intervals to avoid drying out the cheese and filling.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works perfectly in this recipe. Just be sure to thaw it fully and squeeze out any excess water to keep the filling from becoming too watery.
Do I have to pre-cook the pasta shells?
Yes, cooking the jumbo pasta shells until al dente before stuffing them is important. It ensures they are soft enough to enjoy but hold their shape during baking.
Can I make this recipe dairy-free or vegan?
While this Stuffed Shells Pasta with Ricotta, Spinach, and Mozzarella Recipe relies on cheese for its characteristic creaminess, you could substitute vegan ricotta and mozzarella alternatives to fit a dairy-free or vegan diet. Adjust seasonings to taste when doing so.
Is there a way to add protein to this dish?
Definitely! You can mix cooked ground beef, Italian sausage, or even crumbled tofu into the ricotta filling for added protein. Just be sure to cook the meat thoroughly before adding it in.
How can I make the dish more flavorful?
Enhance the filling with fresh garlic, sautéed onions, or a pinch of nutmeg in the ricotta mixture. Using homemade or high-quality marinara sauce also makes a noticeable difference in depth of flavor.
Final Thoughts
This Stuffed Shells Pasta with Ricotta, Spinach, and Mozzarella Recipe is one of those dishes that feels like a classic family meal, made even better by your own hands. It’s not just about feeding yourself but creating a warm, inviting atmosphere around the dinner table. Don’t hesitate to make this recipe your own and enjoy every cheesy, comforting bite!
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Stuffed Shells Pasta with Ricotta, Spinach, and Mozzarella Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious stuffed jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce and topped with melted mozzarella cheese. This comforting Italian-inspired dish is perfect for a family dinner and easy to prepare in under an hour.
Ingredients
Shells and Filling
- 20 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup chopped fresh spinach (or ½ cup thawed frozen spinach)
- 1 egg
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon chopped fresh basil or parsley (optional)
Instructions
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 10-12 minutes. Drain and rinse the shells gently with cool water to stop cooking and prevent sticking.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, chopped spinach, egg, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the mixture is smooth and well blended.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. This will prevent sticking and add flavor as the shells bake.
- Fill Shells: Carefully spoon or pipe the ricotta-spinach filling into each jumbo shell. Place the filled shells open-side up in the prepared baking dish, arranging them close but not overlapping.
- Add Sauce: Spoon the remaining marinara sauce over the stuffed shells, covering them generously to keep them moist during baking.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the sauced shells. Add extra Parmesan cheese if desired for more flavor.
- Cover and Bake: Cover the baking dish with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes to heat through and allow flavors to meld.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown on top.
- Rest and Garnish: Remove the stuffed shells from the oven and let them rest for 5 minutes to set. Garnish with chopped fresh basil or parsley if using. Serve warm.
Notes
- For a vegetarian option, ensure marinara sauce contains no meat or meat-based broth.
- To save time, use pre-washed fresh spinach or frozen spinach that has been thawed and drained.
- Feel free to substitute half the ricotta with cottage cheese for a lighter filling.
- Adding a pinch of nutmeg to the filling enhances the flavor.
- Leftover stuffed shells can be refrigerated up to 3 days or frozen for up to 2 months.
