Spinach and Ricotta Stuffed Jumbo Shells Recipe

This Spinach and Ricotta Stuffed Jumbo Shells recipe is a comforting and delicious Italian-inspired dish. Jumbo pasta shells are filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese. It’s a fantastic make-ahead meal for family dinners or special occasions.

Instructions

1. Cook the Pasta

In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and rinse the shells under cold water to stop the cooking process. Set aside.

2. Prepare the Spinach

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach (if using fresh) and cook until wilted, about 3-4 minutes. If you’re using frozen spinach, make sure it is thoroughly drained. Remove from heat and let the spinach cool slightly. Once cooled, chop it finely.

3. Make the Filling

In a large mixing bowl, combine the ricotta cheese, ½ cup of mozzarella, Parmesan, egg, chopped spinach, salt, black pepper, nutmeg, basil, and parsley. Mix well until everything is fully incorporated.

4. Prepare the Sauce

In a medium saucepan, heat your marinara sauce over low heat. Stir in the oregano, dried basil, and red pepper flakes (if using). Let the sauce simmer for about 5 minutes to enhance the flavors.

5. Preheat the Oven

Preheat your oven to 375°F (190°C).

6. Stuff the Shells

Using a spoon or a small cookie scoop, fill each cooked pasta shell with the spinach and ricotta mixture. Be generous but make sure not to overstuff the shells, as they should hold their shape.

7. Assemble the Dish

Spread about 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish in a single layer. Pour the remaining marinara sauce over the top of the shells, ensuring they are evenly covered.

8. Add Cheese and Bake

Sprinkle the remaining ½ cup of mozzarella over the stuffed shells. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

9. Serve

Once the shells are done baking, let them rest for about 5 minutes before serving. Garnish with freshly chopped basil or parsley and extra Parmesan cheese if desired. Serve hot with a side of garlic bread or a simple green salad.

Tips for Success

• Don’t Overcook the Shells: Make sure to cook the pasta shells just until they are al dente, as they will continue cooking in the oven.
• Squeeze out Excess Water: If using frozen spinach, make sure to thoroughly drain and squeeze out any excess water to avoid a watery filling.
• Make Ahead: You can assemble the stuffed shells ahead of time and refrigerate them for up to 24 hours before baking. Just increase the baking time by about 5-10 minutes if you’re baking straight from the fridge.
• Freezing Instructions: These stuffed shells freeze well! Assemble the dish but do not bake. Cover tightly with foil and freeze for up to 3 months. When ready to cook, bake from frozen at 375°F for 50-60 minutes, or until fully heated through.

Serving Suggestions

• Pair the Spinach and Ricotta Stuffed Jumbo Shells with a fresh Caesar salad or a simple arugula salad with lemon vinaigrette for a light contrast to the rich, cheesy shells.
• Serve with garlic bread or crusty bread to soak up the extra marinara sauce.
• For a heartier meal, you can serve the stuffed shells alongside a protein such as grilled chicken or Italian sausage.

Variations

• Add Meat: You can add cooked ground beef, Italian sausage, or ground turkey to the filling or mix it into the marinara sauce for a meaty version.
• Switch Up the Cheeses: Use cottage cheese instead of ricotta for a lighter filling, or add fontina, provolone, or even a bit of goat cheese to the filling for extra flavor.
• Vegetarian Option: These stuffed shells are already vegetarian, but you can add more vegetables such as mushrooms, zucchini, or bell peppers for an even heartier filling.

FAQs

1. Can I make this dish vegan? Yes, you can substitute the ricotta and mozzarella cheese with vegan cheese alternatives and use egg replacer instead of the egg. Just ensure the vegan cheeses melt well.
2. What type of marinara sauce should I use? You can use either store-bought marinara sauce or make your own. If you have the time, making a homemade sauce with garlic, tomatoes, and herbs can really enhance the dish’s flavor.
3. Can I use a different type of pasta? While jumbo shells are ideal for stuffing, you can substitute them with manicotti or even layer the filling in lasagna noodles for a different twist on this dish.
4. What can I do with leftovers? Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Conclusion

This Spinach and Ricotta Stuffed Jumbo Shells recipe is a crowd-pleasing, comforting meal that’s perfect for family dinners, gatherings, or even a cozy night in. The combination of creamy ricotta, fresh spinach, and savory marinara sauce makes this dish incredibly flavorful and satisfying. Plus, it’s easy to make and can be prepared ahead of time, making it a go-to for busy weeknights. Enjoy!

Yield: 6

Spinach and Ricotta Stuffed Jumbo Shells Recipe

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This Spinach and Ricotta Stuffed Jumbo Shells recipe is a comforting and delicious Italian-inspired dish. Jumbo pasta shells are filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese. It's a fantastic make-ahead meal for family dinners or special occasions.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 20 jumbo pasta shells
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
• 2 cups marinara sauce
• Fresh basil or parsley, for garnish (optional)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente. Drain and set aside to cool.
   
2. Prepare the Filling:
   In a medium bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and Italian seasoning. Stir until well mixed.
   Add the chopped spinach and mix until fully combined. If using frozen spinach, make sure it is well drained to avoid excess moisture.
   
3. Preheat the Oven:
   Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
   
4. Assemble the Shells:
   Spread 1 cup of marinara sauce over the bottom of the prepared baking dish.
   Fill each cooked jumbo shell with the spinach and ricotta mixture, using a spoon or piping bag for ease. Place the stuffed shells in the baking dish, open side up.
   
5. Add Sauce and Cheese:
   Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated.
   Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
   
6. Bake:
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
   
7. Serve:
   Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve hot with garlic bread or a side salad.

Notes

Spinach Alternatives: You can substitute the spinach with kale or even cooked mushrooms for a different flavor and texture.

Sauce Variations: If you're looking for something different, try using Alfredo sauce instead of marinara for a creamier version.

Make-Ahead Option: You can assemble the shells and refrigerate them up to 24 hours before baking. Simply cover with foil and store in the fridge until ready to bake.

Freezing Tip: This dish freezes well! Assemble the shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. To bake, thaw overnight in the refrigerator and bake as directed.