Introduction to Spinach and Ricotta Stuffed Shells
Why Choose Spinach and Ricotta Stuffed Shells for Dinner?
When it comes to selecting a satisfying dinner option, spinach and ricotta stuffed shells stand out as the ultimate comfort dish. Bursting with flavor and nutrients, these jumbo pasta shells are a delightful way to enjoy a vegetarian meal. Packed with creamy ricotta and fresh spinach sautéed to perfection, this dish offers a wholesome twist on classic Italian fare.
One of the best things about stuffed shells is their versatility. Whether you’re looking to impress guests or needing a quick weeknight dinner, they adapt effortlessly to any occasion. Plus, they're an excellent source of calcium and iron. Did you know that a single serving of spinach can provide about 20% of your daily iron needs? Healthline discusses the numerous health benefits of spinach, making it a smart addition to your plate.
Moreover, these shells are a crowd-pleaser—great for both kids and adults alike. Add marinara sauce on top, sprinkle with cheese, and you've got a dish that's not only visually pleasing but also incredibly scrumptious. Dive into this recipe and discover just how easy it is to whip up a meal that’s both delicious and nourishing!
Ingredients for Spinach and Ricotta Stuffed Shells
Essential ingredients for perfect stuffed shells
Creating delicious spinach and ricotta stuffed shells is all about the right ingredients. Here’s what you’ll need to make this comforting dish:
- Jumbo pasta shells: 16 shells are perfect for filling, but it’s wise to cook a couple of extra in case any break during preparation.
- Olive oil: 1-½ tablespoons for sautéing garlic and spinach, adding a healthy fat that enhances flavor.
- Fresh garlic: 2 teaspoons, minced; this will elevate the dish with its aromatic touch.
- Fresh spinach: 4 cups, packed and roughly chopped. This green powerhouse not only adds nutrition but also lends a vibrant color.
- Skim-milk ricotta cheese: 12 ounces works beautifully with the other cheeses for a creamy texture.
- Shredded skim-milk mozzarella cheese: 1 cup for that gooey goodness.
- Grated Parmesan cheese: ½ cup, plus more for serving—because who doesn’t love a sprinkle of cheese?
- Egg: 1 large to bind your filling together.
- Fresh basil: 1 tablespoon, finely chopped, for that aromatic touch.
- Kosher salt and freshly-ground black pepper: to taste, enhancing all the flavors.
- Marinara sauce: 1-¼ cups serves as a bed for your stuffed shells.
With these ingredients in hand, you’re well on your way to crafting a delightful meal that’s sure to impress! If you're looking for tips on shopping for the freshest produce, consider checking out this guide on selecting vegetables. Happy cooking!
Preparing Spinach and Ricotta Stuffed Shells
Making spinach and ricotta stuffed shells is a delightful experience that fills your kitchen with mouthwatering aromas. It’s a great dish for impressing friends or enjoying a cozy night in. Let’s break it down into simple steps to make sure you nail it every time!
Preheat the oven and prepare the pasta
First things first, you’ll want to preheat your oven to 375°F (190°C). While the oven warms up, cook the jumbo pasta shells according to the package instructions until they're just al dente. This slight undercooking is crucial because you’ll be baking them later. When they're done, drain the pasta and set them aside, but remember to boil a couple of extra shells in case some break during the cooking process!
Sauté the spinach and garlic to perfection
While your pasta is cooking, take a moment to sauté the spinach. In a large skillet, heat 1.5 tablespoons of olive oil over medium-high heat until it shimmers. Then, add 2 teaspoons of minced garlic. Cook that delicious garlic just until it starts to brown—typically about one to two minutes. Next, toss in 4 cups of roughly chopped fresh spinach. Stir it often, letting it wilt for about 3 to 4 minutes until the leaves are bright green and have reduced by half. Not only does this step bring out the flavor, but it also packs a nutritious punch.
Mix the cheesy filling
Now, it’s time to create the filling that makes these spinach and ricotta stuffed shells so special. In a mixing bowl, combine your sautéed spinach with 12 ounces of skim-milk ricotta cheese, 1 cup of shredded skim-milk mozzarella cheese, and ½ cup of grated Parmesan cheese. Crack in a large egg, add 1 tablespoon of finely chopped fresh basil, and sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Mix everything together until it's well combined.
Assemble the stuffed shells in the baking dish
Grab your baking dish (an 8x8 inch dish is perfect) and pour ½ cup of marinara sauce into the bottom. Now, it’s the fun part—stuff each shell with a generous scoop of your cheesy mixture and place them upright in the dish, making sure they fit snugly.
Bake until golden and bubbling
Once all your shells are filled, pour the remaining marinara sauce over the top and cover the dish with aluminum foil. Pop it in the oven and bake for 25 minutes. After that, remove the foil and continue baking for another 10 to 15 minutes until the tops are golden and the sauce is bubbling. The result? A delicious dish that not only looks stunning but also tastes incredible. Don't forget to dust it with more Parmesan before serving!
By following these straightforward steps, your spinach and ricotta stuffed shells are bound to be a hit! Enjoy your culinary creation, and feel free to share your tips or variations in the comments below!
Variations on Spinach and Ricotta Stuffed Shells
If you're looking to mix things up with your spinach and ricotta stuffed shells, consider adding protein to elevate the dish.
Add protein: Chicken or turkey options
For a heartier meal, incorporate grilled chicken or ground turkey into the stuffing. Simply mix shredded cooked chicken or turkey with your ricotta and spinach mixture for a savory boost.
Try different veggies: Zucchini and mushrooms
Feeling adventurous? Explore different veggies like sautéed zucchini or mushrooms. They not only add flavor but also enhance the texture of your dish. Swap in these veggies during the sautéing step for a delicious twist!
These simple variations can take your spinach and ricotta stuffed shells to the next level, making meal prep an exciting culinary adventure!
Cooking tips and notes for Spinach and Ricotta Stuffed Shells
How to ensure perfect pasta shells
To create perfect spinach and ricotta stuffed shells, cook the pasta al dente according to package directions. You want them firm enough to hold the filling without breaking apart. For extra insurance, consider boiling a couple of additional shells in case some split during cooking. Once done, immediately toss them in a bit of olive oil to prevent sticking.
Tips for avoiding soggy shells or excess moisture
To avoid soggy shells, always drain and cool the cooked shells completely before stuffing. When sautéing your spinach, ensure it’s cooked just enough to wilt and release moisture but not so much that it becomes soggy. Using fresh spinach and letting it cool will also help maintain texture and flavor. Lastly, you can use a slotted spoon when adding the spinach mixture to keep your shells perfectly dry. Want to learn more about keeping your pasta dishes deliciously intact? Check out more on pasta perfection.
Serving suggestions for Spinach and Ricotta Stuffed Shells
Side dishes that complement stuffed shells perfectly
Pairing your spinach and ricotta stuffed shells with the right side dishes can elevate your meal. Consider serving:
- Garlic bread for a comforting crunch
- A simple mixed green salad drizzled with a light vinaigrette for a refreshing balance
- Roasted vegetables like zucchini and bell peppers for a colorful, nutritious addition
Garnishes and enhancements for added flavor
Take your spinach and ricotta stuffed shells up a notch with some delicious garnishes:
- Fresh basil or parsley sprinkled on top adds a vibrant burst of color
- A dash of red pepper flakes gives it a little heat, perfect for those who like some spice
- Serve with extra grated Parmesan cheese—because who doesn’t love cheese?
These enhancements not only taste great but also make for a beautiful presentation. Enjoy your meal!
Time breakdown for Spinach and Ricotta Stuffed Shells
Preparation Time
Get ready to cook! The preparation time for these delicious spinach and ricotta stuffed shells is about 15 minutes. This includes gathering your ingredients and prepping the filling, so keep your chef’s knife handy and that garlic minced!
Cooking Time
While you eagerly await your hearty meal, the cooking time will take around 35 minutes. This involves baking the shells to achieve that bubbly, golden perfection. The aroma wafting through your kitchen will be worth every second!
Total Time
In just 50 minutes, you’ll transform fresh ingredients into a delightful dinner. That’s quick enough for a weeknight meal but impressive enough to serve guests. So, gather your friends, pour a refreshing non-alcoholic drink, and enjoy these stuffed pasta gems!
For more tips on cooking pasta perfectly, check out this guide. Happy cooking!
Nutritional Facts for Spinach and Ricotta Stuffed Shells
Calories per Serving
Each serving of these delicious spinach and ricotta stuffed shells contains approximately 360 calories. This makes it a satisfying yet manageable choice for dinner.
Protein Content
You’ll be pleased to know that this dish packs in about 24 grams of protein per serving. The combination of ricotta, mozzarella, and the egg all contribute to this protein powerhouse, making it perfect for anyone looking to maintain or build muscle.
Carbohydrate and Sodium Levels
In terms of carbs, each serving has around 40 grams, primarily from the jumbo shells and marinara sauce. As for sodium, you can expect about 600 mg per serving, depending on the marinara sauce used. For a healthier option, consider making your own marinara or opting for low-sodium versions available at your grocery store.
For more nutritional insights, visit the USDA Food Composition Database or check out Healthline.
FAQs about Spinach and Ricotta Stuffed Shells
Can I make these shells ahead of time?
Absolutely! You can prepare your spinach and ricotta stuffed shells up to 24 hours in advance. Just assemble them in the baking dish, cover tightly with plastic wrap, and refrigerate until ready to bake. You might need to add a few extra minutes to the baking time if you’re cooking them straight from the fridge.
Are there gluten-free options for the pasta?
Yes! Many brands offer delicious gluten-free pasta shells that work well as a substitute. Look for options made from rice or quinoa for a tasty alternative. Just ensure you adjust the cooking time according to the package instructions to maintain the right texture.
What can I substitute for ricotta cheese?
If you’re not a fan of ricotta or are looking for alternatives, consider using cottage cheese blended until smooth or a dairy-free option like silken tofu for a vegan twist. If you’re interested in a flavor boost, try mixing in some goat cheese for added creaminess and tang.
For more tips on cooking and ingredient substitutions, check out Serious Eats.
Conclusion on Spinach and Ricotta Stuffed Shells
In conclusion, spinach and ricotta stuffed shells are not just a delightful vegetarian dish but also a wonderful way to incorporate more greens into your meal. Whether served for family dinners or gatherings, this comforting recipe is sure to impress. Enjoy the flavors, and share it with your loved ones!
Spinach and Ricotta Stuffed Shells
Equipment
- large skillet
- baking dish
Ingredients
- 16 jumbo shells pasta shells Cook a couple of extra shells to allow for a few breaking while the pasta cooks.
- 1.5 tablespoon olive oil
- 2 teaspoon fresh garlic minced
- 4 cups fresh spinach leaves roughly-chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 0.5 cup grated Parmesan cheese plus more for serving
- 1 large egg
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly-ground black pepper
- 1.25 cups marinara sauce
Instructions
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour ½ cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins to bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
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