![- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil leaves, for garnish You will need 20 jumbo pasta shells for this dish. They are the perfect size for stuffing. I love using fresh spinach, about 2 cups chopped. It adds color and nutrients. Ricotta cheese gives a creamy texture; you’ll need 1 cup. Mozzarella cheese, 1 cup, melts beautifully on top. Add 1/2 cup of grated Parmesan cheese for extra flavor. To hold everything together, you need 1 beaten egg. A teaspoon each of garlic powder and onion powder adds great taste. Don’t forget salt and pepper to taste! Finally, you will need 3 cups of marinara sauce to soak the shells. Fresh basil leaves are great for garnish and add a nice touch. - Calories per serving: Around 350 calories - Macronutrient breakdown: Approximately 15g protein, 20g fat, 30g carbs - Dietary restrictions: Contains dairy and gluten This dish packs about 350 calories per serving. It has around 15 grams of protein from the cheeses and egg. The fat content is about 20 grams, mostly from cheese. Carbohydrates come from the pasta and sauce, adding up to 30 grams. Keep in mind, this dish contains dairy and gluten. Adjust the recipe if you have any dietary needs. For the full recipe, visit the link provided. - Preheat the oven to 375°F (190°C). This step ensures your dish cooks evenly. - Cook jumbo pasta shells according to package directions until al dente. Drain them well and set aside to cool. This makes them easier to handle. - In a large bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella, and half of the Parmesan. This mix will be creamy and rich. - Add the beaten egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. This filling packs lots of flavor. - Generously stuff each cooked pasta shell with the spinach and ricotta mixture. Place them in a 9x13-inch baking dish, open side up. This makes for a pretty presentation. - Spread 1 cup of marinara sauce on the bottom of the dish. This keeps the shells moist. - Pour the remaining marinara sauce evenly over the stuffed shells. - Sprinkle the rest of the mozzarella and Parmesan cheeses on top. This will create a delicious, bubbly crust when baked. For complete details on cooking times and servings, refer to the Full Recipe. To keep your shells intact, cook them just right. Do not overcook them. Follow the package time closely. Al dente shells hold the filling better. Once drained, cool them in cold water. This helps them firm up. For perfect cheese melting, layer your mozzarella and Parmesan well. Spread them evenly over the shells. Cover the dish with foil for the first 25 minutes. This traps steam and helps the cheese melt. Remove the foil to brown the cheese in the last 10 minutes. These stuffed shells pair well with a fresh salad or crusty bread. A light green salad adds crunch and color. A simple olive oil and vinegar dressing works great. Serve garlic bread on the side for a cozy meal. For wine, a crisp white like Pinot Grigio is perfect. It balances the rich cheese. If you prefer red, a light Chianti won’t overpower the dish. You can freeze unbaked shells for later. After stuffing, place them in a freezer-safe dish. Cover well with plastic wrap. When you’re ready to bake, just add a bit more sauce and bake longer. Store cooked leftovers in an airtight container. They last up to three days in the fridge. Reheat in the oven for best results. Use a bit of sauce to keep them moist. [Full Recipe] {{image_2}} You can easily switch up the greens in your stuffed shells. Kale or chard work great if you want new flavors. Both are healthy and add a nice crunch. If you want a vegan version, try using tofu instead of ricotta. You can also use vegan cheese for the filling. This keeps the dish creamy without dairy. Adding meats can take your stuffed shells to the next level. Ground turkey or sausage adds a savory kick. You can also mix in more veggies. Chopped mushrooms or bell peppers blend well with the filling. This makes the dish heartier and adds more nutrients. While marinara is a classic choice, trying different sauces can change the game. A creamy white sauce gives a rich taste. You can make it with butter, flour, and milk. Pesto sauce is another tasty option. It adds a fresh, herby flavor that pairs well with spinach and ricotta. For the full recipe, refer to the Cheesy Spinach & Ricotta Shells section. To keep your stuffed shells fresh, store them in an airtight container. This method helps keep moisture in and prevents drying out. If you place them in the fridge, they will last about 3 to 5 days. Always cool the shells before sealing them away. This step prevents condensation, which can make the shells soggy. If you want to save your stuffed shells for later, freezing is a great option. Start by letting them cool completely. Then, place them in a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible to avoid freezer burn. They can stay good for up to 3 months. When you're ready to eat, simply thaw them in the fridge overnight. Heat them in the oven at 350°F (175°C) until warmed through. Choosing the right storage container matters. Glass containers are sturdy and don’t hold odors. They are also great for reheating in the oven. Plastic containers are lighter and easier to store but may warp over time. Use BPA-free plastic for safety. Both options work well, so pick what suits you! Spinach and ricotta stuffed shells last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps the shells fresh and safe to eat. Remember to let them cool before sealing. Yes, you can use fresh cheese. Using fresh cheese can give your dish a rich taste. Just remember to drain any excess moisture. This helps avoid watery shells. A simple, homemade marinara sauce works best for stuffed shells. Look for a sauce with fresh tomatoes and herbs. You can also use store-bought sauce if it’s high quality. Yes, you can easily make this dish gluten-free. Simply use gluten-free jumbo pasta shells. Many brands offer good options that taste great. Just check the cooking times as they may vary. You know the shells are perfect when the cheese is bubbly and golden. The edges of the shells should be slightly crisp, too. A cooking time of about 35 to 40 minutes should do the trick. You can refer to the Full Recipe for exact timings. Spinach and Ricotta Stuffed Shells are both tasty and easy to make. You learned how to prepare the shells, mix the filling, and assemble the dish with layers of sauce. I shared key tips for cooking and serving. You can even make it ahead or try different flavors. Store leftovers correctly for the best taste. This dish is versatile and can suit many diets. Whether it's a family dinner or a special occasion, enjoy your stuffed shells!](https://lisadishes.com/wp-content/uploads/2025/06/2f93ad11-cd07-4d55-9b42-780e399a317c-768x768.webp)
If you crave a hearty and flavorful meal, spinach and ricotta stuffed shells are your answer. These jumbo shells, loaded with creamy ricotta and fresh spinach, create a dish that feels cozy and satisfying. I’ll guide you through a simple recipe along with cooking tips and variations to keep things exciting. Grab your apron and let’s dive into this delicious journey!
Ingredients
List of Ingredients
– 20 jumbo pasta shells
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1 cup mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
– 1 egg, beaten
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 3 cups marinara sauce
– Fresh basil leaves, for garnish
You will need 20 jumbo pasta shells for this dish. They are the perfect size for stuffing. I love using fresh spinach, about 2 cups chopped. It adds color and nutrients. Ricotta cheese gives a creamy texture; you’ll need 1 cup. Mozzarella cheese, 1 cup, melts beautifully on top. Add 1/2 cup of grated Parmesan cheese for extra flavor.
To hold everything together, you need 1 beaten egg. A teaspoon each of garlic powder and onion powder adds great taste. Don’t forget salt and pepper to taste! Finally, you will need 3 cups of marinara sauce to soak the shells. Fresh basil leaves are great for garnish and add a nice touch.
Nutritional Information
– Calories per serving: Around 350 calories
– Macronutrient breakdown: Approximately 15g protein, 20g fat, 30g carbs
– Dietary restrictions: Contains dairy and gluten
This dish packs about 350 calories per serving. It has around 15 grams of protein from the cheeses and egg. The fat content is about 20 grams, mostly from cheese. Carbohydrates come from the pasta and sauce, adding up to 30 grams. Keep in mind, this dish contains dairy and gluten. Adjust the recipe if you have any dietary needs.
For the full recipe, visit the link provided.
Step-by-Step Instructions
Preparation Steps
– Preheat the oven to 375°F (190°C). This step ensures your dish cooks evenly.
– Cook jumbo pasta shells according to package directions until al dente. Drain them well and set aside to cool. This makes them easier to handle.
Mixing the Filling
– In a large bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella, and half of the Parmesan. This mix will be creamy and rich.
– Add the beaten egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. This filling packs lots of flavor.
Assembling the Dish
– Generously stuff each cooked pasta shell with the spinach and ricotta mixture. Place them in a 9×13-inch baking dish, open side up. This makes for a pretty presentation.
– Spread 1 cup of marinara sauce on the bottom of the dish. This keeps the shells moist.
– Pour the remaining marinara sauce evenly over the stuffed shells.
– Sprinkle the rest of the mozzarella and Parmesan cheeses on top. This will create a delicious, bubbly crust when baked.
For complete details on cooking times and servings, refer to the Full Recipe.
Tips & Tricks
Cooking Tips
To keep your shells intact, cook them just right. Do not overcook them. Follow the package time closely. Al dente shells hold the filling better. Once drained, cool them in cold water. This helps them firm up.
For perfect cheese melting, layer your mozzarella and Parmesan well. Spread them evenly over the shells. Cover the dish with foil for the first 25 minutes. This traps steam and helps the cheese melt. Remove the foil to brown the cheese in the last 10 minutes.
Serving Suggestions
These stuffed shells pair well with a fresh salad or crusty bread. A light green salad adds crunch and color. A simple olive oil and vinegar dressing works great. Serve garlic bread on the side for a cozy meal.
For wine, a crisp white like Pinot Grigio is perfect. It balances the rich cheese. If you prefer red, a light Chianti won’t overpower the dish.
Making Ahead
You can freeze unbaked shells for later. After stuffing, place them in a freezer-safe dish. Cover well with plastic wrap. When you’re ready to bake, just add a bit more sauce and bake longer.
Store cooked leftovers in an airtight container. They last up to three days in the fridge. Reheat in the oven for best results. Use a bit of sauce to keep them moist.
[Full Recipe]
Variations
Ingredient Substitutions
You can easily switch up the greens in your stuffed shells. Kale or chard work great if you want new flavors. Both are healthy and add a nice crunch. If you want a vegan version, try using tofu instead of ricotta. You can also use vegan cheese for the filling. This keeps the dish creamy without dairy.
Add-ins for Extra Flavor
Adding meats can take your stuffed shells to the next level. Ground turkey or sausage adds a savory kick. You can also mix in more veggies. Chopped mushrooms or bell peppers blend well with the filling. This makes the dish heartier and adds more nutrients.
Alternative Sauces
While marinara is a classic choice, trying different sauces can change the game. A creamy white sauce gives a rich taste. You can make it with butter, flour, and milk. Pesto sauce is another tasty option. It adds a fresh, herby flavor that pairs well with spinach and ricotta.
For the full recipe, refer to the Cheesy Spinach & Ricotta Shells section.
Storage Info
Refrigerating Leftovers
To keep your stuffed shells fresh, store them in an airtight container. This method helps keep moisture in and prevents drying out. If you place them in the fridge, they will last about 3 to 5 days. Always cool the shells before sealing them away. This step prevents condensation, which can make the shells soggy.
Freezing Stuffed Shells
If you want to save your stuffed shells for later, freezing is a great option. Start by letting them cool completely. Then, place them in a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible to avoid freezer burn. They can stay good for up to 3 months. When you’re ready to eat, simply thaw them in the fridge overnight. Heat them in the oven at 350°F (175°C) until warmed through.
Recommended Containers
Choosing the right storage container matters. Glass containers are sturdy and don’t hold odors. They are also great for reheating in the oven. Plastic containers are lighter and easier to store but may warp over time. Use BPA-free plastic for safety. Both options work well, so pick what suits you!
FAQs
How long do Spinach and Ricotta Stuffed Shells last in the fridge?
Spinach and ricotta stuffed shells last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps the shells fresh and safe to eat. Remember to let them cool before sealing.
Can I use fresh cheese instead of pre-shredded?
Yes, you can use fresh cheese. Using fresh cheese can give your dish a rich taste. Just remember to drain any excess moisture. This helps avoid watery shells.
What type of marinara sauce is best for this recipe?
A simple, homemade marinara sauce works best for stuffed shells. Look for a sauce with fresh tomatoes and herbs. You can also use store-bought sauce if it’s high quality.
Can I make this dish gluten-free?
Yes, you can easily make this dish gluten-free. Simply use gluten-free jumbo pasta shells. Many brands offer good options that taste great. Just check the cooking times as they may vary.
How do I know when the stuffed shells are cooked perfectly?
You know the shells are perfect when the cheese is bubbly and golden. The edges of the shells should be slightly crisp, too. A cooking time of about 35 to 40 minutes should do the trick. You can refer to the Full Recipe for exact timings.
Spinach and Ricotta Stuffed Shells are both tasty and easy to make. You learned how to prepare the shells, mix the filling, and assemble the dish with layers of sauce. I shared key tips for cooking and serving. You can even make it ahead or try different flavors. Store leftovers correctly for the best taste. This dish is versatile and can suit many diets. Whether it’s a family dinner or a special occasion, enjoy your stuffed shells!
![- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil leaves, for garnish You will need 20 jumbo pasta shells for this dish. They are the perfect size for stuffing. I love using fresh spinach, about 2 cups chopped. It adds color and nutrients. Ricotta cheese gives a creamy texture; you’ll need 1 cup. Mozzarella cheese, 1 cup, melts beautifully on top. Add 1/2 cup of grated Parmesan cheese for extra flavor. To hold everything together, you need 1 beaten egg. A teaspoon each of garlic powder and onion powder adds great taste. Don’t forget salt and pepper to taste! Finally, you will need 3 cups of marinara sauce to soak the shells. Fresh basil leaves are great for garnish and add a nice touch. - Calories per serving: Around 350 calories - Macronutrient breakdown: Approximately 15g protein, 20g fat, 30g carbs - Dietary restrictions: Contains dairy and gluten This dish packs about 350 calories per serving. It has around 15 grams of protein from the cheeses and egg. The fat content is about 20 grams, mostly from cheese. Carbohydrates come from the pasta and sauce, adding up to 30 grams. Keep in mind, this dish contains dairy and gluten. Adjust the recipe if you have any dietary needs. For the full recipe, visit the link provided. - Preheat the oven to 375°F (190°C). This step ensures your dish cooks evenly. - Cook jumbo pasta shells according to package directions until al dente. Drain them well and set aside to cool. This makes them easier to handle. - In a large bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella, and half of the Parmesan. This mix will be creamy and rich. - Add the beaten egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. This filling packs lots of flavor. - Generously stuff each cooked pasta shell with the spinach and ricotta mixture. Place them in a 9x13-inch baking dish, open side up. This makes for a pretty presentation. - Spread 1 cup of marinara sauce on the bottom of the dish. This keeps the shells moist. - Pour the remaining marinara sauce evenly over the stuffed shells. - Sprinkle the rest of the mozzarella and Parmesan cheeses on top. This will create a delicious, bubbly crust when baked. For complete details on cooking times and servings, refer to the Full Recipe. To keep your shells intact, cook them just right. Do not overcook them. Follow the package time closely. Al dente shells hold the filling better. Once drained, cool them in cold water. This helps them firm up. For perfect cheese melting, layer your mozzarella and Parmesan well. Spread them evenly over the shells. Cover the dish with foil for the first 25 minutes. This traps steam and helps the cheese melt. Remove the foil to brown the cheese in the last 10 minutes. These stuffed shells pair well with a fresh salad or crusty bread. A light green salad adds crunch and color. A simple olive oil and vinegar dressing works great. Serve garlic bread on the side for a cozy meal. For wine, a crisp white like Pinot Grigio is perfect. It balances the rich cheese. If you prefer red, a light Chianti won’t overpower the dish. You can freeze unbaked shells for later. After stuffing, place them in a freezer-safe dish. Cover well with plastic wrap. When you’re ready to bake, just add a bit more sauce and bake longer. Store cooked leftovers in an airtight container. They last up to three days in the fridge. Reheat in the oven for best results. Use a bit of sauce to keep them moist. [Full Recipe] {{image_2}} You can easily switch up the greens in your stuffed shells. Kale or chard work great if you want new flavors. Both are healthy and add a nice crunch. If you want a vegan version, try using tofu instead of ricotta. You can also use vegan cheese for the filling. This keeps the dish creamy without dairy. Adding meats can take your stuffed shells to the next level. Ground turkey or sausage adds a savory kick. You can also mix in more veggies. Chopped mushrooms or bell peppers blend well with the filling. This makes the dish heartier and adds more nutrients. While marinara is a classic choice, trying different sauces can change the game. A creamy white sauce gives a rich taste. You can make it with butter, flour, and milk. Pesto sauce is another tasty option. It adds a fresh, herby flavor that pairs well with spinach and ricotta. For the full recipe, refer to the Cheesy Spinach & Ricotta Shells section. To keep your stuffed shells fresh, store them in an airtight container. This method helps keep moisture in and prevents drying out. If you place them in the fridge, they will last about 3 to 5 days. Always cool the shells before sealing them away. This step prevents condensation, which can make the shells soggy. If you want to save your stuffed shells for later, freezing is a great option. Start by letting them cool completely. Then, place them in a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible to avoid freezer burn. They can stay good for up to 3 months. When you're ready to eat, simply thaw them in the fridge overnight. Heat them in the oven at 350°F (175°C) until warmed through. Choosing the right storage container matters. Glass containers are sturdy and don’t hold odors. They are also great for reheating in the oven. Plastic containers are lighter and easier to store but may warp over time. Use BPA-free plastic for safety. Both options work well, so pick what suits you! Spinach and ricotta stuffed shells last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps the shells fresh and safe to eat. Remember to let them cool before sealing. Yes, you can use fresh cheese. Using fresh cheese can give your dish a rich taste. Just remember to drain any excess moisture. This helps avoid watery shells. A simple, homemade marinara sauce works best for stuffed shells. Look for a sauce with fresh tomatoes and herbs. You can also use store-bought sauce if it’s high quality. Yes, you can easily make this dish gluten-free. Simply use gluten-free jumbo pasta shells. Many brands offer good options that taste great. Just check the cooking times as they may vary. You know the shells are perfect when the cheese is bubbly and golden. The edges of the shells should be slightly crisp, too. A cooking time of about 35 to 40 minutes should do the trick. You can refer to the Full Recipe for exact timings. Spinach and Ricotta Stuffed Shells are both tasty and easy to make. You learned how to prepare the shells, mix the filling, and assemble the dish with layers of sauce. I shared key tips for cooking and serving. You can even make it ahead or try different flavors. Store leftovers correctly for the best taste. This dish is versatile and can suit many diets. Whether it's a family dinner or a special occasion, enjoy your stuffed shells!](https://lisadishes.com/wp-content/uploads/2025/06/2f93ad11-cd07-4d55-9b42-780e399a317c-250x250.webp)
