The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
What is Ricotta and Spinach Stuffed Shells?
Ricotta and spinach stuffed pasta shells are a delightful Italian-inspired dish that brings comfort food to new heights. These large pasta shells, filled with a rich and creamy ricotta cheese mixture, create a perfect canvas for your taste buds. Combining the lightness of ricotta with the freshness of spinach, this dish is not only delicious but also easy to prepare at home. Whether you’re looking to impress dinner guests or simply feeding your family, these stuffed shells are sure to be a hit.
Ingredients & Measurements for Ricotta and Spinach Stuffed Shells
To create this mouthwatering dish, you’ll need the following ingredients:
– 24 large pasta shells
– 2 cups ricotta cheese
– 1 egg
– 1 cup grated Parmesan cheese
– 2 cups fresh spinach, chopped (optional, for added flavor)
– Salt and pepper to taste
– Marinara sauce for serving
How Long Does It Take to Make Ricotta and Spinach Stuffed Shells?
Preparing ricotta and spinach stuffed shells is both quick and straightforward. From start to finish, you can expect the process to take about 50 to 60 minutes. This includes the time needed for cooking the pasta, preparing the filling, and baking the shells. The result is a go-to homemade dish that is perfect for weeknight dinners or special occasions. Whip up these delicious stuffed shells, and enjoy a comforting meal that everyone will love!
How to Make Ricotta and Spinach Stuffed Shells (Step-by-Step Guide)
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) to prepare for baking the stuffed pasta shells.
Step 2: Cook the Pasta Shells
Cook the jumbo pasta shells according to the package instructions. After they are cooked, drain them and let them cool slightly to handle.
Step 3: Prepare the Cheese Mixture
In a mixing bowl, combine 2 cups of ricotta cheese, 1 egg, 1 cup of grated Parmesan cheese, chopped spinach (if using), salt, and pepper. Mix well until everything is blended.
Step 4: Stuff the Pasta Shells
Carefully stuff each cooked pasta shell with the cheese mixture, ensuring they are filled well but not overflowing.
Step 5: Prepare the Baking Dish
Spread a layer of marinara sauce on the bottom of a baking dish to prevent the pasta from sticking and to add flavor.
Step 6: Arrange the Stuffed Shells
Place the stuffed pasta shells in the baking dish, seam side up. Pour additional marinara sauce over the shells, covering them well.
Step 7: Cover and Bake
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld.
Step 8: Bake Uncovered for Finish
Remove the foil and bake for an additional 10 minutes until the pasta shells are bubbly and golden on top.
Step 9: Cool and Serve
Let the stuffed shells cool for a few minutes before serving. Enjoy your delicious and easy-to-make ricotta and spinach stuffed pasta shells!
Pro Tips for Perfect Ricotta and Spinach Stuffed Shells
– Use fresh ingredients for the best homemade flavor.
– For a creamier filling, consider mixing in a bit of mozzarella cheese.
– Feel free to add herbs like basil or oregano for extra flavor.
– If you’re short on time, a store-bought marinara sauce can save you effort without compromising taste.
– These stuffed shells can be prepared ahead of time and baked just before serving for a quick recipe when hosting.
Best Cooking Techniques for Ricotta and Spinach Stuffed Shells
Cooking the Pasta Perfectly
To achieve the best texture for your stuffed shells, cook the pasta until it’s al dente, which means it will still have a slight bite. This prevents the shells from becoming mushy during baking.
Making a Creamy Filling
For a rich filling, ensure that the ricotta is well blended with the egg and Parmesan cheese. This creates a creamy texture that holds together nicely when stuffed into the pasta shells.
Using Fresh Ingredients
Incorporating fresh spinach not only adds flavor but also boosts nutritional value. Use fresh herbs to enhance the taste of the filling and sauces.
Layering Marinara Sauce
Spread marinara sauce on the bottom of the baking dish before placing the shells in. This prevents sticking and adds moisture to the dish, resulting in evenly cooked pasta.
Baking with Foil Then Without
Covering the dish with aluminum foil while baking traps steam and helps the shells heat through without drying out. Removing the foil for the last few minutes allows for browning and a bubbly top.
FAQs About Ricotta and Spinach Stuffed Shells
How long should I cook Ricotta and Spinach Stuffed Shells?
Bake the stuffed shells at 375°F (190°C) for about 25 minutes covered with foil, then an additional 10 minutes uncovered until bubbly and golden.
Can I make Ricotta and Spinach Stuffed Shells ahead of time?
Yes, you can prepare the stuffed shells and assemble them in the baking dish, then refrigerate them. Bake them within 24 hours, adding extra cooking time to ensure they heat through properly.
Can I freeze Ricotta and Spinach Stuffed Shells?
Absolutely! After baking, let the shells cool completely. Freeze them in an airtight container, and bake from frozen, adding extra cooking time.
What can I serve with Ricotta and Spinach Stuffed Shells?
These stuffed shells pair well with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
Can I substitute other cheeses in the filling?
Yes, you can experiment with cheeses such as mozzarella, goat cheese, or feta for different flavor profiles in your filling.
Final Thoughts on Ricotta and Spinach Stuffed Shells
Ricotta and Spinach Stuffed Pasta Shells are a delightful way to elevate your dinner table. These creamy, cheesy shells are not only comforting and delicious, but they also provide a unique opportunity to sneak in some greens. Perfect for both weeknight meals and special occasions, this dish is sure to impress family and friends alike. There’s something satisfying about digging into a plate of these baked shells covered in rich marinara sauce, making it a recipe you’ll want to return to time and again.
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