Name: Devour 3-Ingredient Easy Spinach and Ricotta Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 box (12 oz) jumbo pasta shells; 1 (15 oz) container ricotta cheese; 10 oz frozen spinach, thawed and squeezed dry; 1/2 cup grated Parmesan cheese; 1 egg, beaten; 1/4 teaspoon ground nutmeg; Salt and pepper to taste; 6 cups marinara sauce, divided

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Is there anything more comforting than a big plate of Italian food? I don’t think so! And these Easy Spinach and Ricotta Stuffed Shells? Total game-changer. They’re like, the ultimate cozy meal, but without a ton of fuss. Basically, you stuff jumbo pasta shells with a creamy, dreamy spinach and ricotta filling, drown ’em in marinara, and bake until bubbly.

Seriously, this is one of those recipes that’s been on repeat in my house for years. Even my picky eaters gobble them up! I’ve been making this recipe since I was in college, and it’s evolved over the years, but the basic concept is always the same: easy, delicious, and satisfying. Trust me, you NEED this in your life!

Why You’ll Love These Easy Spinach and Ricotta Stuffed Shells

Okay, so why should you even bother making these? Let me tell you, there are a million reasons! But I’ll keep it short and sweet:

Quick and Easy Dinner

Seriously, this isn’t one of those recipes that takes all day. You can whip this up even on a crazy weeknight. Promise!

Packed with Flavor

The spinach, the ricotta, the marinara…it’s like a party in your mouth! Every bite is just so darn good.

Vegetarian Comfort Food

Meat-free and totally satisfying. It’s the kind of meal that just makes you feel good, you know?

Family-Friendly Favorite

Even the kiddos will love this one. My kids are obsessed! And if they’re happy, I’m happy, right?

Ingredients for Your Easy Spinach and Ricotta Stuffed Shells

Alright, let’s talk ingredients! Nothing too fancy here, I promise. You’ll need:

1 box (12 oz) jumbo pasta shells
1 (15 oz) container ricotta cheese
10 oz frozen spinach, thawed and *really* squeezed dry (more on that later!)
1/2 cup grated Parmesan cheese
1 egg, beaten
1/4 teaspoon ground nutmeg
Salt and pepper to taste (don’t be shy!)
6 cups marinara sauce, divided

How to Make Easy Spinach and Ricotta Stuffed Shells: Step-by-Step Instructions

Okay, here’s the deal. This is where the magic happens! Don’t be intimidated – it’s way easier than it looks. Just follow these steps, and you’ll be golden.

Preparing the Pasta Shells

First things first, get those jumbo shells cooking! Follow the package directions – usually, it’s about 8-10 minutes. But, and this is important, you want them *al dente*. Trust me on this. Overcooked shells are a nightmare to stuff. Once they’re cooked, drain ’em quick and rinse with cold water. This stops the cooking and keeps them from sticking together like crazy glue.

Making the Spinach and Ricotta Filling

While the pasta’s doing its thing, let’s whip up that filling! Grab a big bowl and dump in the ricotta cheese, the thawed (and squeezed!) spinach, Parmesan cheese, beaten egg, nutmeg, salt, and pepper. Now, about that spinach…Squeeze, squeeze, SQUEEZE it dry! Seriously, get all the water out. Soggy filling = soggy shells = no bueno. Mix everything together until it’s well combined. Taste it and adjust the seasonings if you need to. More salt? More pepper? You do you!

Assembling the Easy Spinach and Ricotta Stuffed Shells

Alright, preheat your oven to 375°F (190°C). Now, spread about 2 cups of marinara sauce on the bottom of a 9×13 inch baking dish. This keeps the shells from sticking and adds a layer of flavor. Now, for the fun part! Grab a shell, open it up gently, and stuff it with a spoonful (or two!) of that ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up. Repeat until all the shells are stuffed and lined up like little soldiers. Pour the remaining 4 cups of marinara sauce over the shells, making sure they’re all covered. No naked shells allowed!

Baking the Stuffed Shells

Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the tops are lightly browned. Keep an eye on it – ovens can be sneaky!

Serving Your Delicious Stuffed Shells

Once they’re out of the oven, let the stuffed shells stand for about 10 minutes before serving. This gives them a chance to set up a bit and cool down slightly so you don’t burn your mouth. And that’s it! Get ready to dig in!

Tips for the Best Easy Spinach and Ricotta Stuffed Shells

Want to take these stuffed shells from good to AMAZING? Of course, you do! Here are a few little tricks I’ve learned over the years:

Don’t Overcook the Shells

Seriously, I can’t stress this enough. Slightly undercooked (“al dente,” as they say in fancy restaurants) shells are way easier to stuff and hold their shape better in the oven. Mushy shells are just sad. Trust me on this one!

Squeeze the Spinach Dry

I know I already mentioned this, but it’s SO important! Get every last drop of water out of that spinach. Use your hands, a potato ricer, whatever works! Excess moisture will make your filling watery and your shells soggy. Nobody wants that!

Even Sauce Distribution

Make sure every single shell is covered in sauce before you pop it in the oven. This keeps them from drying out and adds tons of flavor. If you need to, add a little extra marinara. Better safe than sorry, right?

Ingredient Notes and Substitutions for Easy Spinach and Ricotta Stuffed Shells

Okay, so maybe you’re missing an ingredient or just wanna mix things up a bit? No problem! Here are a few easy swaps and notes about the ingredients:

Ricotta Cheese Alternatives

Don’t have ricotta? No sweat! Cottage cheese (small curd is best!) or even farmer’s cheese can work in a pinch. Just make sure to drain them really well before using. They might change the texture a little, but it’ll still be yummy, I promise!

Spinach Options

If you don’t have frozen spinach, fresh spinach is totally fine! You’ll need about a pound of fresh spinach. Just sauté it in a pan with a little olive oil until it’s wilted, then squeeze out all that extra water. Seriously, ALL of it! Then chop it up and you’re good to go.

Marinara Sauce Variations

Store-bought marinara is super convenient, but if you’re feeling fancy, go ahead and use your favorite homemade sauce! Or, experiment with different flavors. A spicy arrabbiata sauce would be amazing, or even a creamy tomato sauce. The possibilities are endless!

Storing and Reheating Your Easy Spinach and Ricotta Stuffed Shells

Got leftovers? Lucky you! These Easy Spinach and Ricotta Stuffed Shells are just as good (maybe even better!) the next day. Here’s how to keep ’em fresh:

Proper Storage Techniques

Once the shells have cooled down a bit, pop ’em in an airtight container and stash them in the fridge. They’ll keep for about 3-4 days, so you’ve got plenty of time to enjoy them again.

Reheating Instructions

When you’re ready for round two, you’ve got a couple of options. For oven reheating, just preheat to 350°F (175°C), cover the shells with foil, and bake for about 20 minutes, or until heated through. If you’re in a hurry, the microwave works too! Just zap ’em for a few minutes until they’re nice and warm. Careful, they can get hot spots!

FAQ About Easy Spinach and Ricotta Stuffed Shells

Got questions about these Easy Spinach and Ricotta Stuffed Shells? I got answers! Here are a few of the most common things people ask me:

Can I Freeze Easy Spinach and Ricotta Stuffed Shells?

You betcha! Freezing these is a total lifesaver for busy weeknights. Just let them cool completely, then arrange them in a freezer-safe container. If you’re stacking them, put a layer of parchment paper in between to prevent sticking. They’ll keep in the freezer for up to 2-3 months. When you’re ready to eat, thaw them overnight in the fridge and bake as directed. You might need to add a few extra minutes to the baking time.

Can I Prepare Easy Spinach and Ricotta Stuffed Shells Ahead of Time?

Absolutely! This is a great dish to prep in advance. You can assemble the stuffed shells completely, then cover the baking dish tightly with plastic wrap and store it in the fridge for up to 24 hours. When you’re ready to bake, just pop it in the oven and add about 10-15 minutes to the baking time. Easy peasy!

Can I Add Meat to Easy Spinach and Ricotta Stuffed Shells?

Heck yeah! If you’re craving a little extra protein, feel free to add some cooked ground beef, Italian sausage, or even shredded chicken to the ricotta filling. Just brown the meat in a pan, drain off any excess grease, and mix it in with the other ingredients. So good!

Estimated Nutritional Information for Easy Spinach and Ricotta Stuffed Shells

Okay, so here’s the skinny…or, well, the estimated nutrition info! Expect around 450 calories per serving, plus roughly 20g fat, 20g protein, and 50g carbs. But hey, it’s an estimate, okay? Numbers are boring anyway!

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