Classic Ricotta and Spinach Stuffed Shells

My classic stuffed shells recipe with creamy ricotta filling & homemade marinara. Proper comfort food! Get ready for a flavour hug in a bowl. Give it a go!

Right then, fancy a proper comforting dinner? have you ever had a craving so strong that only cheesy, saucy pasta will do? well, then this stuffed shells recipe is calling your name! it's a classic for a reason, and honestly, it's easier than you think.

Embrace the Stuffed Shells Recipe Magic

Think of italy, sunshine, and family. ricotta stuffed shells are an italian-american staple. these jumbo pasta shells are like edible hugs.

It's rated medium difficulty, mainly because stuffing takes a bit of care. this shells recipe makes about 6-8 servings, perfect for sharing.

Why You’ll Love This Stuffed Shells Recipe

Honestly, besides tasting amazing, this dish is packed with goodness. the ricotta filling is cheesy, yes, but also a good source of protein and calcium.

This is the meal idea for a relaxed sunday dinner or even a casual get-together with mates. what makes this stuffed shells recipe special? it's the homemade touch, you know? so much better than shop-bought.

Let's Talk Ingredients and LSI Keywords

Time to get down to brass tacks, shall we? you'll need jumbo pasta shells , obviously. for the sauce, we're talking tinned tomatoes, onions, garlic, and the usual suspects: oregano, basil, a pinch of sugar.

And don’t forget the cheese! we need ricotta cheese and the three cheese : parmesan and mozzarella. the keywords will naturally pop up here!

We can even change it up and go with Tortellini pesto.

The best marinara sauce homemade is super important. no need for fancy ingredients, and remember we can use pasta alfredo .

It is not a race so we can slowly make our easy stuffed shells

Ready to Roll?

Now that you're hooked, you must be thinking "when can i try this". the great thing about stuffed shells is it can be a one pot dinners dish if done right.

Next up, we're diving into the step-by-step instructions. don’t worry, i’ll keep it simple, even a novice can follow it.

Get ready for some pasta dinner recipes that will make you shine.

Right then, let's talk about the bits and bobs you'll need for this belter of a stuffed shells recipe . this ain't rocket science, honestly, but having your ducks in a row beforehand makes life so much easier.

Think of it as your mise en place, darling.

Ingredients Sorted: Let's Get Ready to Rumble

First, the main ingredients . for the jumbo pasta shells , you want about 1 (12-ounce) package (that's roughly 340g for you metric folks).

Don't go buying any old shells; make sure they're actually jumbo , otherwise, stuffing 'em will be a nightmare, yeah?

Next, that gorgeous marinara sauce homemade – you'll need 2 tablespoons of olive oil ( 30ml ), 1 medium finely chopped onion ( 150g -ish), 2 cloves of minced garlic, 1 (28-ounce) tin of crushed tomatoes ( 794g ), 1 (15-ounce) can of tomato sauce ( 425g ), and the usual suspects: dried oregano, basil, sugar, salt, and pepper.

Now, for the heart of our ricotta stuffed shells – that creamy ricotta filling ! grab 1 (15-ounce) container of ricotta ( 425g ), 1 (10-ounce) pack of frozen spinach ( 283g ), 1 large egg, ½ cup of grated parmesan ( 50g ), ¼ cup of chopped fresh parsley, a smidge of ground nutmeg ( ¼ teaspoon ), and a dash of salt and pepper.

Last but not least, for that cheesy blanket on top, you'll need ½ cup of grated mozzarella ( 50g ).

Seasoning Sensations: Spice Up Your Life!

Right, seasoning. the oregano and basil in the marinara are non-negotiable. they’re what give it that authentic italian vibe. a pinch of sugar helps balance the acidity of the tomatoes – trust me on this one.

I sometimes throw in a cheeky pinch of red pepper flakes for a bit of a kick, too. as for substitutes, if you haven't got fresh parsley, dried will do (about a tablespoon), but fresh is always better, innit?

Gear Up: Equipment Time!

Okay, so you don't need fancy gadgets for this shells recipe . a large pot for boiling the pasta shells , a colander for draining 'em, a large skillet for the homemade marinara , a mixing bowl for that glorious ricotta filling , and a 9x13 inch baking dish ( 23cm x 33cm ) to bake the whole shebang in.

And, of course, your measuring cups and spoons. if you're feeling extra fancy, you can use a piping bag to stuff the shells, but honestly, a spoon works just fine! this recipe can easily become one of your favourite one pot dinners , so you can avoid doing too much washing up! give it a go!

Right then, let's dive into making the best stuffed shells recipe you’ve ever tried! honestly, these bad boys are proper crowd-pleasers.

Think of it as your nan's cooking, but with a little cheffy touch, innit?

Prep Like a Pro: Mise en Place is Your Mate

First things first, get your act together. mise en place is key, my friends. it’s a fancy french way of saying "get your stuff ready.

" you know? chop your onion (approx. 150g ), mince that garlic (2 cloves), and squeeze the life out of that frozen spinach ( 283g ) – gotta get rid of all that water! for time-saving, measure out all your spices in one bowl.

Oregano ( 1 tsp ), basil ( ½ tsp ), the lot. safety-wise, watch those fingers with the knife, yeah?

Cracking the Shells: Step-by-Step Stuffed Pasta Shells

Alright, listen up, 'cause this is important.

1. Cook those shells: Boil your jumbo pasta shells (about 30) 'til they're al dente . That's cooked but still got a bite. Rinse 'em in cold water to stop the cooking.
2. Sauce it up: Sauté your onion in olive oil (2 tbsp) 'til soft. Add the minced garlic and cook 'til you can smell it - gorgeous. Chuck in your crushed tomatoes (794g), tomato sauce (425g), oregano, basil, sugar (½ tsp), salt, and pepper. Simmer for 15- 20 minutes , stirring like you mean it. This is your Homemade Marinara .
3. Get cheesy: In a bowl, mix that ricotta cheese (425g), squeezed spinach, a beaten egg, Parmesan cheese (approx. 50g ), parsley, nutmeg (¼ tsp), salt, and pepper. Give it a good mix.
4. Stuff 'em good: Spread a bit of that marinara sauce in your baking dish. Stuff each shell with the cheesy mixture. I sometimes use a small spoon to help me stuffing, but you can pipe, if you like.
5. Bake to perfection: Spoon the rest of the marinara sauce over the stuffed shells. Sprinkle with mozzarella cheese (approx. 50g ). Bung it in the oven at 375° F ( 190° C) for 35- 40 minutes , 'til it's bubbly and the cheese is golden.
6. Rest and serve: Let it sit for 5- 10 minutes before serving. Helps it all set, see?

Pro Tips: Elevate Your Shell Game

Honestly, don't overcook the shells. al dente is the way. and for a richer ricotta filling , try adding a pinch of red pepper flakes.

Tortellini pesto can make a great sauce, too! want to get ahead? you can make the ricotta stuffed shells the day before, cover them, and bake 'em when you're ready.

This shells recipe is also great with pasta alfredo . remember, this easy stuffed shells recipe is a fantastic meal idea and a superb choice for one pot dinners .

These pasta dinner recipes are always a success!

Alright, let's dive into these Stuffed Shells Recipe notes. Honestly, the details are what really make a recipe sing, innit?

Recipe Notes: The Secret Sauce (Well, Besides the Sauce!)

These are some extra bits to make your Easy Stuffed Shells experience totally top-notch. Think of them as my little cheatsheet to pasta perfection! You know, like when your mum always had that one trick that made her Sunday roast extra special?

Serving Suggestions: Let's Get This on a Plate!

Presentation matters, doesn't it? for plating, arrange a few ricotta stuffed shells on a plate. drizzle with a bit of extra homemade marinara and a sprinkle of fresh basil if you're feeling fancy.

For sides, a simple green salad with a light vinaigrette is always a winner. want something heartier? garlic bread for mopping up that pasta alfredo -esque sauce is just the ticket! also, a nice crisp pinot grigio wouldn’t go amiss!

Storage Tips: Keepin' it Fresh

Got leftovers? these jumbo pasta shells keep well! just pop them in an airtight container and refrigerate for up to 3 days.

To freeze, let them cool completely, then arrange them in a single layer on a baking sheet. once frozen, transfer them to a freezer bag.

They'll last for up to 2 months. reheat them in the oven at 350° f ( 175° c) until heated through, or microwave in short bursts.

Variations: Mix It Up!

Fancy a change? for a vegetarian option, load up the ricotta filling with finely chopped courgette and mushrooms. or, if you're a meat-lover, brown some italian sausage and stir it into the ricotta mixture.

You can use tortellini pesto sauce on top for a change. as for seasonal swaps, use roasted butternut squash in place of spinach in autumn for a festive twist on this shells recipe .

Nutrition Basics: Goodness Inside

Each serving of these stuffedshells cheese packs a decent punch of protein (about 25-30g!). plus, you're getting some fiber from the spinach and tomatoes.

But, hey, it's still pasta, so moderation is key! this meal idea is hearty. however, it contains around 400-450 calories per portion, which is why many view the recipe as one pot dinners .

These stuffed pasta shells are easier than you might think. with delicious marinara sauce homemade and a three cheese mix to die for.

Don't be scared to give it a go! you might just surprise yourself. it is a great example of pasta dinner recipes.

Frequently Asked Questions

How do I stop my stuffed shells from being watery?

The key to avoiding watery stuffed shells is to remove as much moisture as possible from the spinach. Make sure you thoroughly thaw and squeeze the frozen spinach dry using a clean tea towel – think of it like wringing out a wet sponge! Also, draining the ricotta cheese beforehand can help prevent excess liquid in your filling.

Can I make this stuffed shells recipe ahead of time?

Absolutely! Stuffed shells are perfect for prepping ahead. You can assemble the shells and sauce, then cover the baking dish tightly with foil and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time to ensure they are heated through. Think of it as your secret weapon for a stress-free Sunday lunch.

What are some good variations for this stuffed shells recipe?

Feeling adventurous? Try adding cooked and crumbled Italian sausage or ground beef to the ricotta filling for a meatier version. For a vegetarian twist, incorporate finely chopped zucchini, mushrooms, or bell peppers into the filling. You could even experiment with different cheeses, like provolone or fontina, for a unique flavor profile – fancy, eh?

How long will leftover stuffed shells keep in the fridge?

Properly stored, leftover stuffed shells will keep in the refrigerator for 3-4 days. Make sure to transfer them to an airtight container as soon as they've cooled down. When reheating, you can use the microwave (though they might be a bit softer) or bake them in the oven at 350°F (175°C) until heated through – just like giving them a second life!

Can I freeze the stuffed shells?

You sure can! To freeze, assemble the shells and sauce in a freezer-safe dish. Cover tightly with plastic wrap, then with foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding about 15-20 minutes to the baking time. It's like having a ready-made comfort food hug waiting in the freezer – perfect for those 'I can't be bothered' days!

I'm looking for a really easy stuffed shells recipe. What are your best tips for making this quickly?

To speed things up, use a good-quality store-bought marinara sauce – nobody will judge! Also, look for pre-cooked Italian sausage or ground beef if you're adding meat. Most importantly, don’t overthink it! This is supposed to be a comforting, relatively simple dish. Just chuck it all together, bake, and enjoy. Less stress, more deliciousness, that's the motto.

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