Easy Classic Italian Stuffed Shells with Spinach and Ricotta

Oh, hey there! Come on in, the kitchen’s a bit of a mess, I was just about to start making one of my family’s all-time favorite dinners: classic italian stuffed shells with spinach and ricotta. The smell of the sauce simmering on the stove always brings back the best memories.

I still remember the first time I tried making these classic italian stuffed shells with spinach and ricotta. I was newly married, trying to impress my in-laws, and let’s just say it was a disaster. The shells were either undercooked or completely falling apart, the filling was bland, and the sauce… well, let’s just say it tasted suspiciously like jarred marinara with extra sugar (don’t judge!). But, like any good cook, I persevered. I tweaked the recipe, experimented with different cheeses and spices, and finally landed on a version that everyone raves about.

Now, classic italian stuffed shells with spinach and ricotta is a staple in our house. It’s the kind of meal that makes everyone gather around the table, even the teenagers who are usually glued to their phones. Plus, it’s a fantastic way to sneak some extra veggies into their diets – they never even suspect the spinach is there! It’s become a regular weeknight meal because it is so easy. While it may look like it takes a lot of effort, I find that it doesn’t take too long at all.

What I love most about this classic italian stuffed shells with spinach and ricotta recipe is its simplicity and how easily you can adapt it to your own tastes. Sometimes I add a little sausage to the filling, or use a different kind of cheese. The possibilities are endless! It’s become a staple in our house.

I’m so excited to share this recipe with you! It’s a tried-and-true favorite that has brought so much joy to my family’s table. So grab an apron, and let’s get cooking! You’re going to love these classic italian stuffed shells with spinach and ricotta. Trust me, even if you’re a beginner cook, you can totally nail this. Let’s get started!

INGREDIENTS:

• 1 box (12 oz) jumbo pasta shells
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 15 ounces ricotta cheese, whole milk is my preference
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh basil
• 1 large egg, lightly beaten
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 jar (24 oz) marinara sauce (I always use my homemade when I have time!)

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Okay, so here’s the thing about ingredients for classic italian stuffed shells with spinach and ricotta: quality matters! I always use whole milk ricotta because it’s creamier and richer in flavor. When making classic italian stuffed shells with spinach and ricotta, you can find a good quality ricotta at most grocery stores, usually near the cheese section, or even better, at a local Italian deli if you have one nearby. This classic italian stuffed shells with spinach and ricotta recipe is only as good as the ingredients you use!

When it comes to spinach, make sure you squeeze out all the excess water. Nobody wants soggy classic italian stuffed shells with spinach and ricotta. I learned the hard way with classic italian stuffed shells with spinach and ricotta that soggy spinach filling is NOT the way to go. You can use your hands or even wrap the spinach in a clean kitchen towel and wring it out.

Here’s a little classic italian stuffed shells with spinach and ricotta trick I learned from my mom: add a pinch of nutmeg to the ricotta mixture. It sounds weird, but it adds a subtle warmth that really elevates the flavor. For cost-saving tips, I love to buy spinach when it is in season. If you have leftover marinara sauce, store it in an airtight container in the refrigerator for up to 3-4 days. It’s great on pizza, pasta, or as a dipping sauce.

HOW TO MAKE – STEP-BY-STEP:

1. Preheat your oven to 375°F (190°C). This is an important step.
2. Cook the pasta shells according to package directions. Be careful not to overcook them! You want them to be al dente, slightly firm to the bite, so they hold their shape while baking. While the pasta is cooking, let’s work on the filling! The pasta shells will be easier to stuff when they are slightly cooled. Don’t worry if your classic italian stuffed shells with spinach and ricotta stick together a little.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Add the squeezed-dry spinach to the skillet and cook for a few minutes, until it’s heated through. Remove from heat and let it cool slightly. In my kitchen, classic italian stuffed shells with spinach and ricotta usually takes me about 15 minutes to prep the filling.
5. In a large bowl, combine the ricotta cheese, Parmesan cheese, basil, egg, nutmeg, salt, and pepper. Stir well to combine. Add the spinach mixture and mix everything together until well combined. This is the heart of our classic italian stuffed shells with spinach and ricotta.
6. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds extra flavor. I learned the hard way with classic italian stuffed shells with spinach and ricotta that skipping this step leads to a messy cleanup.
7. Using a spoon or your fingers (my preferred method!), carefully stuff each cooked shell with the ricotta mixture. Don’t overstuff them, or the filling will spill out while baking. Gently place the stuffed shells in the baking dish, side by side. I learned the hard way with classic italian stuffed shells with spinach and ricotta that it is better to be gentle here!
8. Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly. Sprinkle with additional Parmesan cheese, if desired. Your classic italian stuffed shells with spinach and ricotta should smell amazing!
9. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. While the classic italian stuffed shells with spinach and ricotta is cooking, I usually tidy up the kitchen or prep a simple salad.
10. Let the shells cool for a few minutes before serving. This will help them hold their shape. Your classic italian stuffed shells with spinach and ricotta should look golden and bubbly.

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That’s it! You’ve just made a delicious and comforting classic italian stuffed shells with spinach and ricotta that your whole family will love!

SERVING:

Serving these classic italian stuffed shells with spinach and ricotta is one of my favorite parts! The kids love our classic italian stuffed shells with spinach and ricotta when I serve it with garlic bread. I love a side salad with a vinaigrette dressing to balance out the richness of the shells. It’s the perfect complement to the dish.

This classic italian stuffed shells with spinach and ricotta is perfect for a weeknight dinner, a potluck, or even a casual dinner party. I also love making these around the holidays. A simple sprinkle of fresh basil or parsley adds a pop of color and makes them look even more appealing. For presentation tips, I like to garnish them with a dollop of fresh ricotta and a drizzle of olive oil before serving.

If you have extra classic italian stuffed shells with spinach and ricotta, they reheat beautifully in the oven or microwave. Just add a little extra marinara sauce to prevent them from drying out. I also love using leftover classic italian stuffed shells with spinach and ricotta in a baked pasta casserole the next day. It’s a great way to use up leftovers and create a whole new meal.

For seasonal variations, I sometimes add roasted vegetables like zucchini or eggplant to the filling during the summer months. In the fall, I love adding butternut squash or pumpkin puree for a touch of sweetness. My friends always ask for this classic italian stuffed shells with spinach and ricotta recipe, and I’m always happy to share it! It’s a crowd-pleaser, no matter the occasion.

FAQs:

Q: Can I use frozen ricotta cheese?

A: While fresh ricotta is always best, you can use frozen ricotta in a pinch. Just make sure to thaw it completely and drain any excess water before using it in your classic italian stuffed shells with spinach and ricotta. I’ve done it before, and it still turns out pretty good!

Q: Can I make these shells ahead of time?

A: Absolutely! You can assemble the classic italian stuffed shells with spinach and ricotta ahead of time, cover them tightly with foil, and refrigerate them for up to 24 hours. Just add a few extra minutes to the baking time to make sure they’re heated through. You know what I do when my classic italian stuffed shells with spinach and ricotta are prepped ahead of time? I let them sit at room temperature for about 30 minutes before baking. This helps them cook more evenly.

Q: Can I freeze stuffed shells?

A: Yes, you can! Assemble the shells, but don’t bake them. Place them in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and bake as directed.

Q: Can I add meat to the filling?

A: Definitely! Cooked ground beef, sausage, or even shredded chicken would be delicious additions to the ricotta filling. My family loves it when I add Italian sausage to the classic italian stuffed shells with spinach and ricotta.

Q: What can I do to prevent the shells from drying out while baking?

A: Make sure to cover the shells completely with marinara sauce and cover the baking dish with foil during the first part of baking. This will help trap moisture and prevent them from drying out. If you notice the sauce is getting too thick while baking, you can add a little water or broth to thin it out.

Q: Can I use a different type of cheese?

A: Yes! You can substitute mozzarella, provolone, or even a blend of Italian cheeses for the Parmesan. Just make sure the cheese melts well. I once tried using feta cheese in my classic italian stuffed shells with spinach and ricotta, and it was… interesting. Not bad, but definitely not the same!

Q: My shells are always soggy. What am I doing wrong?

A: The most common culprit is not squeezing enough water out of the spinach. Make sure you really wring it dry before adding it to the ricotta mixture. Also, avoid overcooking the shells. They should be al dente, not mushy, before you stuff them. Feedback from my blog readers suggests that using a higher quality ricotta cheese can also help prevent sogginess.

If you like stuffed pasta, try these Mozzarella Stuffed Soft Pretzels!

My Final Thoughts:

This classic italian stuffed shells with spinach and ricotta recipe is more than just a meal; it’s a tradition. It’s the dish I make when I want to show my family how much I love them. It’s the dish that brings us together around the table, laughing and sharing stories. It is something that I have poured my heart into, and I am happy to share it with you!

My Classic Italian Stuffed Shells with Spinach and Ricotta Pro Tips:

• Don’t overcook the shells! Undercook them slightly so they don’t fall apart when you stuff them.
• Squeeze, squeeze, squeeze that spinach! Seriously, get all the water out.
• Use good quality ricotta cheese! It makes a huge difference in the flavor and texture.

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Over the years, I’ve experimented with a few different variations of this classic italian stuffed shells with spinach and ricotta recipe. My husband loves it when I add a layer of creamy béchamel sauce on top before baking. The kids are fans of a version with diced ham and peas mixed into the ricotta filling. And I personally love adding a sprinkle of red pepper flakes for a little kick.

I hope you’ll try this classic italian stuffed shells with spinach and ricotta recipe and make it your own. Feel free to experiment with different cheeses, vegetables, and spices to create a version that your family will love. Whether you stick to the classic recipe or put your own spin on it, I hope this dish brings as much joy to your table as it has to mine. There are tons of versions out there like this ricotta and spinach stuffed shells recipe, jumbo stuffed shells with spinach and ricotta or the ever popular vegetarian stuffed shells recipe. Then there are the variations like italian baked shells or the ever reliable easy stuffed shells recipe.

So go ahead, give it a try! Don’t be afraid to make mistakes – that’s how we learn. And most importantly, have fun in the kitchen! I am sure that your classic italian stuffed shells with spinach and ricotta will turn out amazing! Happy cooking!