Introduction to Spinach and Ricotta Stuffed Shells
Why Spinach and Ricotta Stuffed Shells are a Game-Changer for Homemade Meals
If you’re looking to elevate your weeknight dinners without compromising on comfort, Spinach and Ricotta Stuffed Shells are your answer. These delightful pasta pockets are not only packed with flavor but also offer a nutritious twist to your usual dinner rotation. Imagine tender jumbo shells filled with creamy ricotta, fresh spinach, and a blend of cheeses—who could resist that?
What makes these stuffed shells a fantastic choice? First, they combine ease and elegance. They’re easy to prepare, making them perfect for busy weeknights or impressing guests at your next dinner party. Plus, they're vegetarian, so whether you're entertaining meat-lovers or herbivores, everyone can dig in without hesitation.
Another perk? You can customize the stuffing to your taste. Add herbs, toss in some more veggies, or swap out the cheeses to make them your own. This versatility ensures you can enjoy them again and again, exploring different flavors every time.
So roll up your sleeves and prepare to make a dish that not only fills bellies but warms hearts—Spinach and Ricotta Stuffed Shells are the ultimate comfort food with a modern twist.
Ingredients for Spinach and Ricotta Stuffed Shells
Creating the perfect Spinach and Ricotta Stuffed Shells starts with gathering the right ingredients. Here’s what you'll need to whip up this comforting and delicious dish:
- 16 jumbo pasta shells: Cooking a few extra ensures you have replacements in case some break during boiling.
- 1–½ tablespoon olive oil: A must for sautéing the garlic and spinach.
- 2 teaspoon fresh garlic, minced: Adds a wonderful aroma and taste.
- 4 cups fresh spinach leaves, roughly chopped: This is the star of the dish—packed with nutrients and flavor.
- 12 oz skim-milk ricotta cheese: Provides creaminess and richness while keeping it light.
- 1 cup shredded skim-milk mozzarella cheese: Perfect for that cheesy, gooey layer.
- ½ cup grated Parmesan cheese: A sprinkle of this adds depth of flavor.
- 1 large egg: Helps bind everything together.
- 1 tablespoon fresh basil, finely chopped: For a hint of freshness.
- 1 teaspoon kosher salt: Enhances all the flavors.
- ½ teaspoon freshly-ground black pepper: A pinch to spice things up.
- 1–¼ cups marinara sauce: This ties the whole dish together with its rich, tangy notes.
These ingredients blend together to create a satisfying meal that’s perfect for any occasion. Happy cooking!
Preparing Spinach and Ricotta Stuffed Shells
Making Spinach and Ricotta Stuffed Shells is a delightful way to indulge in a hearty meal while enjoying the fantastic flavors of cheese and vegetables. Let’s walk through each step together to ensure your stuffed shells come out perfectly!
Gather Your Ingredients
Before diving into the cooking process, it’s essential to set yourself up for success by gathering all your ingredients. Here’s what you’ll need:
- 16 jumbo pasta shells (always cook a couple extra, just in case!)
- 1–½ tablespoon olive oil
- 2 teaspoon fresh garlic, minced
- 4 cups fresh spinach leaves, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper
- 1–¼ cups marinara sauce
Having all your ingredients ready not only makes your cooking process smoother but also adds to the fun!
Cook the Jumbo Pasta Shells
Start by preheating your oven to 375 degrees F. Boil your jumbo pasta shells according to the package instructions until they’re al dente. This usually takes about 8-10 minutes. Drain the shells and set them aside to cool. Remember, this is a crucial step; undercooked shells will hold their shape better when filled!
Sauté the Spinach and Garlic
In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the minced garlic and let it sizzle for about one or two minutes until it turns golden brown. Next, toss in the chopped spinach and stir occasionally. Cook until the leaves wilt but retain their vibrant color, about 3-4 minutes. This step enhances the flavors, making your Spinach and Ricotta Stuffed Shells truly delightful.
Mix the Cheese Filling
In a mixing bowl, combine your sautéed spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and black pepper. Stir until everything blends perfectly. That’s it! You've just made a creamy, cheesy filling that’s bound to be the star of the dish.
Assemble the Stuffed Shells
Pour about ½ cup of marinara sauce into the bottom of a shallow 8x8 baking dish. Now comes the fun part—stuff each cooked pasta shell with the luscious cheese mixture and place it in the dish. Once all the shells are filled, pour the remaining marinara sauce over them and cover the dish with aluminum foil.
Bake to Perfection
Pop your baking dish into the preheated oven and bake for 25 minutes. After this initial baking time, remove the foil and continue baking until the tops are golden brown and the sauce is bubbling, which usually takes an additional 10-15 minutes.
After pulling your stuffed shells from the oven, let them sit for a few moments before serving. Elevate your dining experience by adding a dusting of extra Parmesan cheese on top!
Enjoy your delicious Spinach and Ricotta Stuffed Shells, a wonderful vegetarian dinner option that's not just filling but also packed with flavor. Don't forget to share your creation with friends or family—you'll definitely impress them!
Variations on Spinach and Ricotta Stuffed Shells
Add a Twist with Different Cheeses
Why stick with the classic spinach and ricotta stuffed shells when you can experiment? Try swapping in creamy goat cheese or tangy feta for a unique flavor profile. These alternatives can elevate your dish by adding richness or a touch of zing, respectively. Add a sprinkle of smoked gouda for a delightful smoky twist. Mixing cheeses not only enhances taste but also adds complexity to your stuffing, making every bite more exciting!
Spice It Up with Sun-Dried Tomatoes
If you're craving a burst of flavor, consider tossing in some chopped sun-dried tomatoes. They add a sweet, tangy dimension that beautifully contrasts with the creaminess of the ricotta. For an extra kick, mix in a dash of red pepper flakes for a little heat. This combination turns a simple spinach and ricotta stuffed shell dish into a gourmet experience that’s sure to impress your guests. Happy cooking!
Cooking Tips for Spinach and Ricotta Stuffed Shells
Cooking Spinach and Ricotta Stuffed Shells can be a delightful experience with just a bit of know-how. Here are some friendly tips to help you nail this recipe:
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Perfecting the Pasta: Cook the jumbo shells just until al dente; they'll finish cooking in the oven. If you're not sure how to check for doneness, refer to this guide.
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Well-Seasoned Fillings: Don’t skip seasoning your ricotta mixture! A good amount of salt and pepper enhances the flavors, making each bite delicious.
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Add a Twist: Feel free to customize your filling! Incorporate chopped artichokes, or other greens like kale, to switch it up.
Enjoy the process and savor your scrumptious creations!
Serving Suggestions for Spinach and Ricotta Stuffed Shells
When it comes to serving Spinach and Ricotta Stuffed Shells, presentation and pairings can elevate your meal from delicious to memorable. Here are some delightful ways to serve these cheesy delights:
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Fresh Salad: A light garden salad with a tangy vinaigrette adds brightness and a refreshing contrast to the richness of the shells.
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Garlic Bread: Pair your stuffed shells with warm, crusty garlic bread for an extra layer of flavor and texture. It's perfect for soaking up any leftover marinara sauce.
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Herb Garnish: Don’t forget to sprinkle some freshly chopped parsley or basil on top before serving—this adds a pop of color and freshness.
Feel free to experiment! What are your favorite sides to serve with pasta?
Time Breakdown for Spinach and Ricotta Stuffed Shells
Preparation Time
In just 15 minutes, you can prep all the delightful ingredients for your Spinach and Ricotta Stuffed Shells. This includes washing and chopping the spinach, mixing the cheeses, and preparing the pasta shells. It’s quick, and you’ll appreciate how simple it is!
Cooking Time
After the prep, it's time for 35 minutes of cooking magic! You’ll bake the stuffed shells in a delicious marinara sauce, allowing all the flavors to meld beautifully together. Just imagine the aroma wafting through your kitchen!
Total Time
In only 50 minutes, you’ll have a hearty, warming meal ready to impress. Whether it's a cozy weeknight dinner or a gathering with friends, these Spinach and Ricotta Stuffed Shells will be a hit at your table. For more cooking tips, consider checking out resources like Cooking Light or Serious Eats for inspiration.
Nutritional Facts for Spinach and Ricotta Stuffed Shells
When it comes to enjoying Spinach and Ricotta Stuffed Shells, understanding the nutritional value can help you make informed choices for your meals. Here's a quick breakdown of the key nutritional facts you'll find in this delicious dish:
Calories
Each serving of spinach and ricotta stuffed shells contains approximately 400 calories, making it a satisfying yet moderate option for dinner.
Protein
You'll benefit from a healthy protein boost, with around 20 grams of protein per serving, thanks to the ricotta and mozzarella cheeses. This makes it not only filling but also great for muscle recovery after a workout.
Sodium
This dish contains about 600 mg of sodium per serving. If you're watching your sodium intake, consider using low-sodium marinara sauce or cheese to help keep those numbers in check.
By being aware of these nutritional facts, you can enjoy your Spinach and Ricotta Stuffed Shells guilt-free, while tailoring your recipe to align with your dietary preferences. For more ideas and nutrition tips, check out resources like the USDA FoodData Central for deeper insights on your favorite ingredients!
FAQs about Spinach and Ricotta Stuffed Shells
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach is a great time-saver and works wonderfully in spinach and ricotta stuffed shells. Just be sure to thaw it and squeeze out excess moisture to avoid a watery filling. You’ll retain that delicious green flavor without the hassle of chopping fresh spinach.
How long do stuffed shells keep in the fridge?
You can store leftover spinach and ricotta stuffed shells in the fridge for about 3 to 5 days. Make sure to cover them tightly with plastic wrap or transfer to an airtight container. If you find they last that long, congrats! You have a popular dish on your hands.
Can I make these shells ahead of time?
Definitely! You can prepare the filling and stuff the shells a day in advance. Just cover them and store in the fridge until you’re ready to bake. This is perfect for meal prep or when you’re hosting friends. Just add a few extra minutes to the baking time if baking from cold. Cooking ahead makes your life easier, especially during busy weekdays!
For more tips on storing and reheating, check out resources from The Kitchn or Food Network.
Conclusion on Spinach and Ricotta Stuffed Shells
In summary, Spinach and Ricotta Stuffed Shells are a deliciously comforting option for any weeknight meal or gathering. With a delightful combination of creamy cheeses and fresh spinach, this dish is not only satisfying but also simple to prepare. Treat yourself to this crowd-pleaser! Happy cooking!
Spinach and Ricotta Stuffed Shells
Equipment
- large skillet
- baking dish
Ingredients
- 16 pieces jumbo pasta shells Cook a couple of extra shells to allow for a few breaking while the pasta cooks.
- 1.5 tablespoon olive oil
- 2 teaspoon fresh garlic, minced
- 4 cups fresh spinach leaves, roughly-chopped packed
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 0.5 cup grated Parmesan cheese plus more for serving
- 1 large egg
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly-ground black pepper
- 1.25 cups marinara sauce
Instructions
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour ½ cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins to bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
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