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Italian Stuffed Pasta Shells with Spinach and Ricotta

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Italian Stuffed Pasta Shells with Spinach and Ricotta is the ultimate comfort food. These jumbo shells are filled with a savory mixture of ricotta, mozzarella, Parmesan, spinach, and seasoned ground beef or sausage, then baked in marinara sauce until bubbly and golden. This cheesy classic is perfect for weeknight dinners or festive gatherings.

Why You’ll Love Italian Stuffed Pasta Shells with Spinach and Ricotta

  • Cheesy Goodness: Each shell is bursting with creamy, cheesy filling.
  • Wholesome Ingredients: A combination of spinach and ricotta balances the richness.
  • Crowd-Pleasing: Loved by kids and adults alike, this dish is perfect for feeding a group.
  • Make-Ahead Friendly: Prep the dish in advance and bake when ready.

Ingredients for Italian Stuffed Pasta Shells with Spinach and Ricotta

For the Shells:

  • 12–15 jumbo pasta shells: The perfect vessel for holding the delicious filling.
  • 1 lb ground beef or Italian sausage: Adds hearty flavor to the filling.
  • 1 cup fresh spinach, chopped: Brings freshness and nutrition.
  • 1 cup ricotta cheese: Creamy and essential for a classic Italian filling.
  • ½ cup shredded mozzarella cheese: Adds melty, gooey texture.
  • ¼ cup grated Parmesan cheese: For a savory kick.
  • 2 cups marinara sauce: Choose your favorite brand or make it homemade.
  • 1 egg: Helps bind the filling.
  • 2 cloves garlic, minced: For aromatic depth.
  • ¼ tsp nutmeg (optional): Adds a subtle warmth to the filling.
  • Salt and pepper: To taste.

For Garnish:

  • Fresh basil leaves: Adds a fragrant and fresh touch.
  • Extra Parmesan cheese: Because you can never have too much cheese!

Step-by-Step Recipe for Italian Stuffed Pasta Shells with Spinach and Ricotta

1. Cook the Pasta

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions.
  3. Drain the shells and set them aside to cool slightly.

2. Prepare the Filling

  1. In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Drain any excess fat.
  2. Add minced garlic to the skillet and sauté until fragrant, about 1 minute. Stir in the chopped spinach and cook until wilted. Remove from heat.
  3. In a large mixing bowl, combine the ricotta cheese, ¼ cup mozzarella, 2 tablespoons Parmesan, the egg, nutmeg (if using), and the cooked beef-spinach mixture. Season with salt and pepper to taste. Mix well.

3. Stuff the Shells

  1. Spread 1 cup of marinara sauce evenly across the bottom of a baking dish.
  2. Take each cooked pasta shell and spoon in a generous amount of the prepared filling. Arrange the stuffed shells in the baking dish, seam side up.

4. Top and Bake

  1. Spoon the remaining marinara sauce over the stuffed shells.
  2. Sprinkle the tops with the remaining mozzarella and Parmesan cheese. Cover the dish with aluminum foil.
  3. Bake in the preheated oven for 20 minutes.
  4. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

5. Garnish and Serve

  1. Remove the dish from the oven and let it cool for 5 minutes.
  2. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
  3. Serve warm and enjoy!

Tips for Perfect Stuffed Pasta Shells

  • Choose Quality Cheese: Use high-quality ricotta and Parmesan for the best flavor.
  • Don’t Overcook the Shells: Boil the pasta shells just until al dente; they’ll continue cooking in the oven.
  • Make It Vegetarian: Skip the ground meat and add extra spinach or mushrooms for a meatless version.
  • Freeze for Later: Assemble the dish in a freezer-safe container before baking. Freeze for up to 3 months, then bake directly from frozen, adding an extra 20 minutes to the cooking time.

Serving Suggestions

Pair Italian Stuffed Pasta Shells with:

  • Garlic Bread: Perfect for soaking up the marinara sauce.
  • Green Salad: A light, refreshing complement to the rich flavors.
  • Roasted Vegetables: Add more veggies to your plate for a balanced meal.

FAQs

Can I use frozen spinach?
Yes! Thaw the spinach completely, squeeze out excess water, and use it in place of fresh spinach.

What’s the best type of pasta sauce to use?
A classic marinara sauce works best, but you can also use a creamy Alfredo or tomato-basil sauce for variation.

Can I prepare this dish ahead of time?
Absolutely! Assemble the stuffed shells and refrigerate for up to 24 hours before baking.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I use a different type of pasta?
Jumbo shells are ideal, but you can substitute with cannelloni or manicotti if needed.

What can I add to the filling for extra flavor?
Try adding chopped sun-dried tomatoes, mushrooms, or fresh herbs like oregano and thyme.

Conclusion

Italian Stuffed Pasta Shells with Spinach and Ricotta is a hearty, cheesy dish that brings the flavors of Italy straight to your kitchen. With its creamy filling, tangy marinara, and bubbly cheese topping, it’s the perfect meal for family dinners or special occasions. Serve it with a side of garlic bread and a fresh salad for a truly satisfying experience.

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