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These creamy spinach and ricotta stuffed shells capture everything I love about classic Italian comfort food. Their bubbling cheese filling and vibrant marinara sauce make them a favorite for cozy weeknights or when I need a crowd-pleasing dish that never fails to impress.
I tried this recipe for the first time when I wanted something both comforting and a little special without much fuss. Now whenever I have leftover ricotta or spinach in the fridge I come back to it.
Ingredients
- Jumbo pasta shells: These hold plenty of filling and stand up to hearty sauce Look for ones without broken edges
- Ricotta cheese: Creamy and mild Choose whole milk ricotta for the richest texture
- Nutmeg: Optional but adds a subtle warmth Freshly grated makes a difference
- Mozzarella cheese: Melts for that classic gooey finish Shred your own for best melt
- Parmesan cheese: Sharp salty flavor Always buy a wedge and grate yourself if possible
- Large egg: Helps bind the filling Choose pasture raised eggs for brighter yolks
- Fresh spinach: I prefer baby spinach for tender flavor If using frozen always drain it well
- Garlic: Brings gentle heat and fragrance Use fresh and mince fine
- Marinara sauce: The backbone of the dish Choose a good quality one or make your own
- Olive oil: For sautéing and flavor Try extra virgin for the best taste
- Salt and pepper: Balances flavors Use kosher salt and cracked black pepper
- Fresh basil or parsley: Brings a pop of color Select fresh herbs for final garnish
Step-by-Step Instructions
- Cook the Pasta Shells:
- Bring a large pot of salted water to a boil Add jumbo pasta shells and cook until just al dente so they stay sturdy for stuffing Drain and set aside to cool slightly
- Prepare the Spinach and Garlic:
- Heat olive oil in a skillet over medium heat Add minced garlic and gently sauté until fragrant but not brown Stir in chopped spinach and cook until wilted for fresh or warmed through for frozen Season with salt and pepper to taste Let cool before adding to cheese mixture
- Mix the Cheese Filling:
- In a large bowl combine ricotta mozzarella parmesan egg nutmeg if using and the cooled spinach garlic mixture Stir until fully combined and creamy Season generously with salt and pepper
- Stuff and Arrange the Shells:
- Spoon a layer of marinara sauce into the base of a baking dish Fill each shell with a generous amount of the cheese spinach mixture Nestle stuffed shells seam side up in the dish so they stay filled
- Top and Bake:
- Pour remaining marinara sauce evenly over shells Sprinkle extra mozzarella on top for a bubbly crust Cover with foil and bake at 375°F until hot through Remove foil and bake until cheese melts and turns golden
- Finish and Serve:
- Let cool just a few minutes before sprinkling with fresh basil or parsley Transfer carefully to plates to keep each shell intact and enjoy every gooey bite
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One of my favorite ingredients in this dish is freshly grated nutmeg I love how it lifts the cheese flavor without overpowering it My sister always requests these shells for her birthday and it has become a silly tradition for us to see who can stuff the shells the neatest
Storage Tips
Leftover shells keep well in the fridge for up to three days Store in an airtight container and reheat covered with foil in the oven or gently in the microwave Add a splash of marinara if they look dry before reheating
Ingredient Substitutions
Cottage cheese can replace ricotta in a pinch Just blend it until creamy before using Frozen spinach works if fresh is not available Make sure to thaw and squeeze out as much water as possible to keep the filling rich not watery Try fontina or provolone instead of mozzarella for a fun twist on the cheese blend
Serving Suggestions
Pair these stuffed shells with a crisp green salad and crusty garlic bread for a balanced meal They also make a lovely side dish for roast chicken or as part of an Italian feast with other baked pastas
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Cultural and Historical Context
Stuffed pasta like these shells trace back to Italian cucina povera or peasant cooking methods Stretching simple ingredients like ricotta and greens not only fed more people but created many of the hearty dishes we love today Each region of Italy has its own stuffed pasta traditions
Commonly Asked Questions
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach well before mixing it with the cheese to avoid excess moisture in the filling.
- → What type of pasta shells work best?
Jumbo pasta shells are ideal for holding the cheese and spinach filling securely, creating hearty portions.
- → How do I make the top extra cheesy?
Sprinkle additional mozzarella or provolone cheese on top before baking uncovered for a golden, bubbly finish.
- → Is it possible to prepare this dish ahead of time?
Absolutely! Assemble the shells in the baking dish, cover, and refrigerate up to a day in advance. Bake when ready to serve.
- → Can I add extra seasoning or spice?
For added flavor, mix in a pinch of nutmeg or red pepper flakes into the cheese filling before stuffing the shells.