Hello there, food lovers! Today, we’re diving into a creamy, cheesy, and utterly satisfying recipe that will have your taste buds dancing. If you’re looking for a comforting dish that’s both rich in flavor and easy to prepare, you’re in the right place. Let’s cook up some Creamy Spinach & Ricotta Stuffed Jumbo Shells, a dish that’s sure to impress whether you’re cooking for family, friends, or just treating yourself!
Introduction
Creamy Spinach & Ricotta Stuffed Jumbo Shells is a classic Italian-inspired comfort food dish that has become a favorite in many households. This delicious recipe features jumbo pasta shells filled with a rich mixture of ricotta, spinach, and cheeses, all baked to perfection in a savory marinara sauce. The dish is a blend of soft, cheesy goodness with a tangy tomato base, creating the perfect balance of flavors.
What makes this dish so special is its versatility—you can adjust the ingredients to suit your tastes and dietary needs. Whether you’re a vegetarian or just love cheese, these stuffed shells are the perfect answer to a cozy dinner at home. Plus, they’re great for make-ahead meals or feeding a crowd!
Ingredients
To prepare this comforting recipe, you’ll need:
- 12 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ¼ teaspoon nutmeg, optional
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ½ cup parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
How to Make Creamy Spinach & Ricotta Stuffed Jumbo Shells
Follow these steps to create your own delicious Creamy Spinach & Ricotta Stuffed Jumbo Shells:
- Preheat your oven to 375°F (190°C).
- If using fresh spinach, wash and chop it finely. If using frozen spinach, ensure it’s thawed and squeeze out any excess water.
- In a large pot of boiling salted water, cook the jumbo pasta shells until they’re al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
- In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, nutmeg, and the sautéed spinach mixture. Mix until well combined.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam side up in the dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
Helpful Tips
- Choose your spinach: Fresh or frozen spinach both work well for this recipe. Just make sure to properly drain frozen spinach to avoid excess water in the filling.
- Cheese variations: Feel free to experiment with different cheeses like ricotta salata or even add a bit of goat cheese for a tangy twist.
- Stuffing the shells: Using a small spoon or piping bag can help make stuffing the shells easier and less messy.
Cooking Tips
- Properly cook the shells: Be sure to cook the pasta shells just until they’re al dente. Overcooking them can cause the shells to become too soft and tear when stuffed.
- Use a good marinara sauce: The quality of your marinara sauce will directly affect the flavor of the dish. Homemade is always best, but a high-quality store-bought sauce will also do the trick.
- Bake covered, then uncovered: Covering the dish during the first part of baking helps the stuffed shells retain moisture and prevents the cheese from browning too quickly. Removing the cover towards the end allows the top to get nice and bubbly.
Serving Suggestions
Creamy Spinach & Ricotta Stuffed Jumbo Shells pairs perfectly with a simple green salad and garlic bread. A glass of crisp white wine, such as Sauvignon Blanc, can complement the richness of the cheese, while a sparkling water with lemon adds a refreshing balance to the meal.
For a complete Italian-style dinner, serve alongside roasted vegetables or a caprese salad. And don’t forget the dessert—a light tiramisu or a scoop of lemon sorbet would finish the meal off beautifully.
Nutritional Information
Here’s a brief nutritional summary of this recipe:
- Calories: 375 kcal
- Carbohydrates: 32g
- Protein: 18g
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 720mg
- Fiber: 2g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 350mg
- Iron: 2.5mg
Nutritional Information (Per Serving)
Calories: 375 kcal
Carbohydrates: 32g
Protein: 18g
Fat: 20g
Saturated Fat: 10g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 720mg
Potassium: 350mg
Fiber: 2g
Sugar: 6g
Vitamin A: 800IU
Vitamin C: 6mg
Calcium: 350mg
Iron: 2.5mg
The spinach in this recipe provides a great source of iron and vitamin C, while the cheeses deliver calcium. Enjoy the dish as a delicious way to incorporate greens and dairy into your meal.
Storage and Leftovers
Refrigerate: Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, simply pop them in the microwave or back into the oven at 350°F until warmed through. Cover with foil to prevent the cheese from over-browning.
If you have extra filling, you can use it to make a quick lasagna or toss it with cooked pasta for an easy meal the next day!
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Absolutely! Prepare the stuffed shells up to a day in advance, cover, and refrigerate. When ready to bake, just follow the cooking instructions, adding a few extra minutes to the baking time.
Can I freeze the stuffed shells?
Yes, you can freeze the stuffed shells before baking. Once stuffed and arranged in the dish, cover tightly and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight and then bake as directed.
Can I use gluten-free pasta?
Yes, gluten-free jumbo pasta shells can be used for this recipe. Just be sure to follow the cooking instructions on the package as gluten-free pasta tends to cook differently from regular pasta.
Related Recipes
If you enjoyed this recipe, you might also like these other comforting pasta dishes:
These recipes are perfect for busy weeknights and offer a variety of flavors to keep your meals exciting and delicious.
Conclusion
We hope you enjoy making and devouring this creamy, cheesy Spinach & Ricotta Stuffed Jumbo Shells recipe as much as we do! It’s the perfect dish for when you need a little comfort and a lot of flavor. Don’t forget to leave a comment or share your own twist on this recipe—we love hearing from you!
Happy cooking! ????
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CREAMY SPINACH & RICOTTA STUFFED JUMBO SHELLS
Description
Hello there, food lovers! Today, we’re diving into a creamy, cheesy, and utterly satisfying recipe that will have your taste buds dancing. If you’re looking for a comforting dish that’s both rich in flavor and easy to prepare, you’re in the right place. Let’s cook up some Creamy Spinach & Ricotta Stuffed Jumbo Shells, a dish that’s sure to impress whether you’re cooking for family, friends, or just treating yourself!
Ingredients
- 12 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ¼ teaspoon nutmeg, optional
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ½ cup parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- If using fresh spinach, wash and chop it finely. If using frozen spinach, ensure it’s thawed and squeeze out any excess water.
- In a large pot of boiling salted water, cook the jumbo pasta shells until they’re al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
- In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, nutmeg, and the sautéed spinach mixture. Mix until well combined.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam side up in the dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Choose your spinach: Fresh or frozen spinach both work well for this recipe. Just make sure to properly drain frozen spinach to avoid excess water in the filling.
- Cheese variations: Feel free to experiment with different cheeses like ricotta salata or even add a bit of goat cheese for a tangy twist.
- Stuffing the shells: Using a small spoon or piping bag can help make stuffing the shells easier and less messy.
