If you’re looking for a comforting and easy-to-make dinner recipe, look no further than Spinach and Ricotta Stuffed Shells. This Italian classic is as delicious as it is impressive, and it’s sure to become a favorite in your household.
Ingredients
Here’s what you’ll need to make Spinach and Ricotta Stuffed Shells for 4 people:
- 500g jumbo pasta shells
- 500g ricotta cheese
- 300g fresh spinach
- 2 cups marinara sauce
- 1/2 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, combine the ricotta cheese, minced garlic, grated parmesan cheese, egg, salt, and black pepper. Mix well.
- Add the fresh spinach to a pot of boiling water and blanch for 1-2 minutes until wilted. Drain and rinse under cold water. Squeeze out any excess water and chop the spinach into small pieces. Add the spinach to the ricotta mixture and stir well.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the ricotta mixture and place them in the baking dish. Spoon the remaining marinara sauce over the shells.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
- Let the stuffed shells cool for a few minutes before serving. Enjoy!
Vegetarian and Vegan Variations
If you’re vegetarian, this recipe is perfect as is! It’s a great source of protein and nutrients, and it’s a filling and satisfying meal.
If you’re vegan, you can make a few simple substitutions to make this recipe plant-based. Swap out the ricotta cheese for a vegan ricotta or tofu ricotta, and use a vegan parmesan cheese. You can also make your own marinara sauce using canned tomatoes, olive oil, garlic, and basil.
Other Variations
If you want to mix things up a bit, there are plenty of ways to customize this recipe to suit your tastes. Here are a few ideas:
- Add some chopped sun-dried tomatoes to the ricotta mixture for a burst of flavor.
- Use a different type of pasta, such as shells, rigatoni, or penne.
- Swap out the spinach for kale or Swiss chard.
- Add some chopped mushrooms to the ricotta mixture for an extra savory flavor.
- Top the stuffed shells with some grated mozzarella cheese for a cheesy finish.
In conclusion, Spinach and Ricotta Stuffed Shells are a delicious and easy-to-make dinner recipe that’s sure to impress. Whether you’re vegetarian, vegan, or just looking for a comforting meal, this recipe is a great choice. Try it out for your next dinner party or family meal, and enjoy the delicious flavors and creamy texture!
FAQ
What are the ingredients needed for Spinach and Ricotta Stuffed Shells?
The ingredients needed for Spinach and Ricotta Stuffed Shells include jumbo pasta shells, ricotta cheese, spinach, mozzarella cheese, parmesan cheese, egg, garlic, salt, and pepper.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach instead of fresh spinach. Just make sure to thaw and drain the spinach before adding it to the ricotta cheese mixture.
How do I cook the jumbo pasta shells?
Boil the jumbo pasta shells in salted water according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
How do I make the spinach and ricotta filling?
To make the spinach and ricotta filling, mix together ricotta cheese, chopped spinach, shredded mozzarella cheese, grated parmesan cheese, egg, minced garlic, salt, and pepper in a bowl.
How do I stuff the shells with the spinach and ricotta filling?
To stuff the shells with the spinach and ricotta filling, use a spoon to fill each pasta shell with the mixture. Place the stuffed shells in a baking dish.
How do I make the tomato sauce for Spinach and Ricotta Stuffed Shells?
To make the tomato sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Add canned crushed tomatoes, salt, and sugar. Simmer for 10-15 minutes until the sauce thickens.
Can I make Spinach and Ricotta Stuffed Shells ahead of time?
Yes, you can make Spinach and Ricotta Stuffed Shells ahead of time. Assemble the dish, cover with foil, and refrigerate until ready to bake. Add 10-15 minutes to the baking time if baking from cold.
How do I store leftovers?
Store any leftover Spinach and Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze Spinach and Ricotta Stuffed Shells?
Yes, you can freeze Spinach and Ricotta Stuffed Shells. Assemble the dish, cover with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Can I use a different type of cheese instead of ricotta cheese?
Yes, you can use a different type of cheese instead of ricotta cheese. Cottage cheese or a mixture of cottage cheese and cream cheese can be used as a substitute for ricotta cheese.
