Introduction to Spinach and Ricotta Stuffed Shells
If you're on the hunt for a cozy, comforting meal that feels like a warm hug on a plate, look no further than Spinach and Ricotta Stuffed Shells. This dish isn’t just delicious—it’s a celebration of simple ingredients that come together to create something truly special. With creamy ricotta, fresh spinach, and rich marinara, it’s a vegetarian delight that can please even the most devout carnivores. Plus, it’s perfect for meal prep, making it ideal for busy weeknights.
Why Choose Homemade Spinach and Ricotta Stuffed Shells?
Opting for homemade stuffed shells means you can control what goes into your dish. You can choose high-quality ingredients—like fresh spinach and premium cheeses—that can elevate the flavor profile immensely. Cooking at home also allows you to experiment; maybe you want to add a pinch of nutmeg or a swirl of pesto. Not only does making this dish from scratch help you save money, but it also creates a tremendous sense of satisfaction as you serve up a beautiful, homemade meal.
For more tips on sourcing fresh ingredients, check out Eating Well or The Kitchn. Ready to dive in? Let’s get to cooking!
Ingredients for Spinach and Ricotta Stuffed Shells
List of essential ingredients
To create delectable Spinach and Ricotta Stuffed Shells, gather the following ingredients:
- 16 jumbo pasta shells (consider cooking a few extra!)
- 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, plus extra for serving
- 1 large egg
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper
- 1-¼ cups marinara sauce
Tips for selecting quality ingredients
When you're on a quest for the best ingredients for your Spinach and Ricotta Stuffed Shells, keep these tips in mind:
- Pasta: Choose jumbo pasta shells that are sturdy enough to hold the filling. Look for brands that specify "durum wheat" for optimal texture.
- Spinach: Opt for fresh spinach when possible. It should be vibrant green and free of wilting. Baby spinach works beautifully too!
- Cheese: Fresh ricotta makes a significant difference. If possible, visit a local cheese shop or farmer's market. Fresh mozzarella will contribute a delightful creaminess.
- Herbs: Fresh basil adds an aromatic touch. Dried basil can substitute, but nothing beats fresh for flavor.
With these tips, you'll ensure your stuffed shells turn out delicious every time!
Preparing Spinach and Ricotta Stuffed Shells
Making Spinach and Ricotta Stuffed Shells can be a delightful culinary experience that transforms your kitchen into a warm, inviting space. This hearty vegetarian dish not only satisfies your hunger but is also great for impressing friends and family. Here's how to prepare these delicious stuffed shells!
Prepare the jumbo pasta shells
To start, bring a large pot of salted water to a rolling boil. Add your jumbo pasta shells and cook them according to package instructions, usually around 9-11 minutes for al dente. It’s smart to cook a few extra shells in case any break during the cooking process. Once they’re done, drain the pasta and gently rinse them with cold water to prevent sticking. Set them aside on a clean kitchen towel to cool completely.
Sautéing spinach and garlic
While your shells are cooking, it’s the perfect time to bring some flavor into the mix. In a large skillet, heat 1-½ tablespoons of olive oil over medium-high heat until it shimmers. Add 2 teaspoons of minced fresh garlic and sauté for just about 1-2 minutes, until it starts to turn golden brown. Now, toss in 4 cups of roughly chopped fresh spinach. Stir occasionally for 3-4 minutes, just until the spinach wilts and turns a vibrant green. This step not only enhances the flavor but also adds vital nutrients! For more tips on sautéing greens, check out this resource from Eat Your Veggies.
Mixing the cheese filling
Once your spinach mixture has cooled slightly, it’s time to combine everything into a creamy, cheesy filling. In a spacious mixing bowl, combine the sautéed spinach, 12 ounces of skim-milk ricotta cheese, 1 cup of shredded skim-milk mozzarella cheese, and ½ cup of grated Parmesan cheese. For added richness, mix in 1 large egg, 1 tablespoon of finely chopped fresh basil, and season with 1 teaspoon of kosher salt and ½ teaspoon of freshly-ground black pepper. Stir until everything is thoroughly combined. The smell alone will get your taste buds excited!
Stuffing the pasta shells
Now for the fun part: stuffing the pasta! Spread ½ cup of your favorite marinara sauce along the bottom of an 8-inch by 8-inch baking dish. Take each cooled pasta shell and generously fill it with the cheese and spinach mixture. Don’t be shy—the more filling, the better! Place each stuffed shell seam-side up in the dish, snugly nestled together.
Baking the stuffed shells
After all the shells are stuffed and packed in the dish, pour the remaining marinara sauce over the top. Cover the dish with aluminum foil and bake in your preheated oven at 375 degrees Fahrenheit for about 25 minutes. Then, remove the foil and let them bake for an additional 10-15 minutes, until the sauce bubbles and the tops are just browned. Once done, allow them to cool for a few minutes before serving. Finish with an extra sprinkle of Parmesan cheese for that gourmet touch.
Enjoy your homemade Spinach and Ricotta Stuffed Shells. These are sure to become a favorite dish in your household!
Variations on Spinach and Ricotta Stuffed Shells
Adding Extra Vegetables
Want to amp up the nutrition in your Spinach and Ricotta Stuffed Shells? Consider adding extra veggies! Chopped zucchini, mushrooms, or artichoke hearts can bring new flavors and textures to your dish. Just sauté them along with your spinach to keep everything tender and delicious. You might even sneak in some roasted red peppers for a pop of color and taste!
Using Different Types of Cheese
Mixing up the cheese is another fantastic way to give your Spinach and Ricotta Stuffed Shells a fresh twist. Try swapping in some goat cheese for a tangy flavor or incorporate feta for a Mediterranean touch. If you love creaminess, a bit of cream cheese can work wonders too! Each type of cheese adds its unique character, allowing you to customize your dish based on your taste preferences.
Experiment and enjoy the creative process! What will you add to your next batch?
Cooking notes for Spinach and Ricotta Stuffed Shells
Tips for perfecting the recipe
- Don’t Overcook the Pasta: The shells should be cooked al dente since they'll continue cooking in the oven.
- Use Fresh Spinach: Fresh, rather than frozen spinach, enhances flavor and texture. Sautéing brings out its vibrant taste!
- Experiment with Cheese: Feel free to substitute or add different cheeses, such as goat cheese for a tangy kick.
- Make Ahead: You can stuff the shells and refrigerate them for a day before baking. Just add a few extra minutes to the baking time.
Common pitfalls to avoid
- Filling Breakage: Overstuffing the shells can lead to breakage. Aim for a generous yet manageable amount in each.
- Skipping the Marinara Layer: This not only adds moisture but enhances flavor. Don’t skimp!
- Baking without Foil: Covering during the first part of baking prevents the tops from browning too quickly.
With these tips in mind, you'll create delicious, crowd-pleasing Spinach and Ricotta Stuffed Shells!
Serving Suggestions for Spinach and Ricotta Stuffed Shells
Pairing with Side Dishes
Elevate your Spinach and Ricotta Stuffed Shells with delightful side dishes. A simple arugula salad dressed in lemon vinaigrette adds a zesty contrast. You might also consider garlic bread for that comforting feel or roasted vegetables for added nutrition. Whatever you choose, ensure your sides complement the rich filling while keeping the meal balanced and vibrant.
Enjoying with Sauces and Garnishes
Bump up the flavor game by experimenting with sauces and garnishes. A drizzle of pesto or a sprinkle of crushed red pepper can enhance your Spinach and Ricotta Stuffed Shells beautifully. Fresh herbs like basil or a light sprinkle of Parmesan add an elegant touch. Feeling adventurous? Try a homemade alfredo or marinara sauce for a twist that guests will rave about.
For an extra kick, check out how to make homemade marinara sauce here for a delicious twist!
Time details for Spinach and Ricotta Stuffed Shells
Preparation time
The prep time for your Spinach and Ricotta Stuffed Shells is a breezy 15 minutes. Just enough time to gather your ingredients and get your kitchen ready for a delightful cooking session.
Cooking time
Once you've prepped, cooking takes about 35 minutes. This includes baking the stuffed shells to perfection, allowing the flavors to meld beautifully.
Total time
In total, you'll spend 50 minutes to create this delicious dish. Perfect for a busy weeknight or a cozy weekend dinner, your family and friends will love this comforting meal!
For more tips on making the perfect stuffed shells, check out this guide from EatingWell. Happy cooking!
Nutritional Information for Spinach and Ricotta Stuffed Shells
Calories
These delicious Spinach and Ricotta Stuffed Shells pack a wholesome punch, with each serving containing approximately 350 calories. A satisfying option for a cozy weeknight dinner!
Protein Content
In each serving, you'll find around 18 grams of protein, thanks to the combination of ricotta, mozzarella, and egg. This makes them not just tasty but also a great way to help you meet your daily protein needs.
Important Dietary Information
- Vegetarian-friendly: A perfect choice if you're looking to include more meatless meals in your diet.
- Gluten-aware: You can easily substitute the jumbo pasta shells with gluten-free varieties for a gluten-free option.
- For a heart-healthy version: Consider using low-fat cheeses and incorporating more vegetables for a nutrient-rich meal.
For more insights on nutritional benefits, check out resources like the USDA FoodData Central for accurate data. Do you have any favorite adaptations of this recipe? Share your ideas in the comments below!
FAQs about Spinach and Ricotta Stuffed Shells
Can I prepare the dish in advance?
Absolutely! One of the best aspects of Spinach and Ricotta Stuffed Shells is how well it holds up if prepped ahead. You can assemble the shells and store the baking dish in the refrigerator for up to 24 hours before baking. Just be sure to let it sit at room temperature for about 30 minutes before popping it in the oven to ensure even cooking.
What are some good substitutions?
If you’re looking to customize your stuffed shells, there are several delicious swaps you can consider:
- Cheese: Swap ricotta for cottage cheese or mascarpone for a creamier filling.
- Greens: Kale or Swiss chard can replace spinach if you want a different flavor or texture.
- Sauce: While marinara is traditional, try a bechamel or Alfredo sauce for a creamy twist.
How can I make the dish healthier?
To boost the nutritional profile of your Spinach and Ricotta Stuffed Shells, consider these tips:
- Use whole-grain or gluten-free pasta for added fiber.
- Reduce cheese: Substitute half the ricotta with blended tofu for a lighter filling.
- Add veggies: Incorporate chopped mushrooms or zucchini into the ricotta mixture for more vitamins and minerals.
By embracing these ideas, you can enjoy this classic dish while tailoring it to your health goals! For more nutrition tips, you can check out Healthline's nutritious pasta guide.
Conclusion on Spinach and Ricotta Stuffed Shells
In summary, Spinach and Ricotta Stuffed Shells promise a delicious and fulfilling meal that impresses without requiring hours in the kitchen. This vegetarian delight is perfect for cozy dinners or entertaining friends. Try it out—you'll have a hearty dish that everyone will love! For even more ideas, check out BBC Good Food for culinary inspiration.
Spinach and Ricotta Stuffed Shells
Equipment
- large skillet
- shallow 8-inch by 8-inch baking dish
Ingredients
Pasta and Cheese Filling
- 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
Cooking 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 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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