Name: Devour 12 Easy Spinach and Ricotta Stuffed Shells Tonight
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 box (12 ounces) jumbo pasta shells; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 10 ounces frozen spinach, thawed and squeezed dry; 15 ounces ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 1 large egg, lightly beaten; Salt and pepper to taste; 24 ounces marinara sauce

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Jump to Recipe

Okay, so weeknight dinners, right? They can be a *total* drag. But listen, I’ve got you covered. These Easy Spinach and Ricotta Stuffed Shells? Total game-changer. Seriously. They’re a healthy veggie dinner that even my picky eaters gobble up. And the best part? They’re actually *easy* to make! I mean, who has time for complicated stuff after a long day? This recipe is one of our family’s go-to meals. We make these Easy Spinach and Ricotta Stuffed Shells at least twice a month!

Why You’ll Love These Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Quick and Easy Weeknight Meal

Seriously, who wants to spend hours in the kitchen on a Tuesday? Not me! This recipe is ready in under an hour, start to finish. And cleanup? A breeze! You’ll have more time to relax, I promise. It’s faster than ordering takeout, and way healthier too!

A Delicious and Healthy Vegetarian Option

Okay, veggie meals can be boring, I get it. But these shells? Packed with flavor! The spinach and ricotta combo is just *chef’s kiss*. Plus, you’re getting a good dose of veggies and protein all in one yummy dish. Healthy *and* delicious? Yes, please!

Ingredients for Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Alright, let’s gather our goodies! Here’s what you’ll need for these amazing Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner. Don’t skimp on the good stuff, okay? We’ve got one box (12 ounces) jumbo pasta shells, a tablespoon of olive oil, one small onion (chopped, of course!), two cloves of garlic (minced!), 10 ounces of frozen spinach (thawed, and *really* squeezed dry – trust me!), 15 ounces of ricotta cheese, half a cup of grated Parmesan cheese, a quarter cup of chopped fresh basil, one large egg (lightly beaten), salt and pepper to taste, and 24 ounces of your favorite marinara sauce. Ready to get cooking?

How to Make Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner: Step-by-Step Instructions

Preparing the Pasta Shells

First things first, let’s get those jumbo shells cooking! Follow the package directions, but make sure you cook them al dente, okay? You don’t want mushy shells – nobody likes that! They should be firm enough to hold their shape when you stuff ’em. Drain them well and set aside. Careful, they’re hot!

Making the Spinach and Ricotta Filling

Okay, now for the good stuff – the filling! In a skillet, heat up that olive oil. Toss in your chopped onion and cook until it’s nice and soft, about 5 minutes. Then, add your minced garlic and cook for just a minute more – you don’t want it to burn! In a large bowl, combine your spinach (make *sure* it’s squeezed dry!), ricotta cheese, Parmesan cheese, basil, and that lightly beaten egg. Season with salt and pepper to taste. Mix it all together until it’s well combined. This is where the magic happens!

Assembling and Baking Your Stuffed Shells

Alright, preheat your oven to 375°F (190°C) – don’t forget! Spread a thin layer of your marinara sauce in the bottom of a baking dish. Now, grab those cooked shells and start stuffing them with that delicious spinach and ricotta mixture. Don’t be shy! Arrange the stuffed shells on top of the sauce. Then, pour the remaining marinara sauce over the shells, making sure they’re all covered. Pop it in the oven and bake for 20-25 minutes, or until it’s heated through and bubbly. Let it stand for a few minutes before serving. Ta-da! You did it!

Tips for Perfect Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Okay, so you wanna make these Easy Spinach and Ricotta Stuffed Shells *amazing*, right? Here’s the secret sauce (pun intended!). First, don’t overcook those shells! Mushy pasta is a no-go. Second, and I can’t stress this enough, squeeze that spinach like your life depends on it! Watery filling? Bleh. And finally, use a good quality marinara – it makes all the difference! Trust me on this one.

Choosing the Right Ricotta Cheese

Alright, ricotta time! Whole milk ricotta will give you a richer, creamier filling, which is *always* a good thing, in my book. But part-skim works just fine too if you’re watching those calories. Honestly, it’s totally up to you!

Preventing Watery Filling

Seriously, people, squeeze that spinach! I usually thaw mine, then wrap it in a clean kitchen towel and wring it out like I’m trying to win a prize. Get all that excess water out! A dry spinach means a happy, non-soggy stuffed shell. You’ll thank me later!

Ingredient Substitutions for Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Okay, so maybe you’re missing an ingredient or two? No sweat! These Easy Spinach and Ricotta Stuffed Shells are super flexible. Don’t be afraid to get creative! You can swap out ingredients to suit your taste or what you’ve got on hand. It’s all good!

Swapping Spinach

Don’t have frozen spinach? No problem! Use fresh! Just sauté it until it wilts, then chop it up before adding it to the ricotta mixture. You could even use kale or Swiss chard if you’re feeling adventurous. Just make sure you cook them down first!

Cheese Variations

Ricotta’s the classic, but you could totally try cottage cheese for a tangier flavor. Or, add some mozzarella for extra cheesiness! Seriously, experiment! Just make sure whatever you use is well-drained so your filling isn’t too watery. Have fun with it!

Serving Suggestions for Your Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Okay, so you’ve got these amazing Easy Spinach and Ricotta Stuffed Shells, but what do you serve with them? Hmm… A simple side salad with a light vinaigrette is always a winner. Or, garlic bread! Who can resist garlic bread, right? Roasted vegetables, like broccoli or asparagus, are also a great healthy option. Honestly, anything goes! Just keep it simple and let those stuffed shells shine!

Storing and Reheating Easy Spinach and Ricotta Stuffed Shells

Got leftovers? Lucky you! These Easy Spinach and Ricotta Stuffed Shells are even better the next day (or so I think, anyway!). Just pop ’em in an airtight container and store them in the fridge for up to 3 days. When you’re ready to reheat, the oven’s your best bet to keep them from getting soggy. Just bake at 350°F (175°C) until heated through. Microwaving works in a pinch, but they might get a little… well, you know. Still yummy, though!

Nutritional Information Disclaimer

Okay, so here’s the deal: the nutrition info is just an estimate. It can totally vary depending on the brands and ingredients you use. So, yeah, don’t take it as gospel, okay?

FAQs About Easy Spinach and Ricotta Stuffed Shells

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

Can I freeze these? Absolutely! These are *perfect* for freezing. Just assemble them, but don’t bake ’em. Pop them in a freezer-safe container or bag, and they’ll keep for up to 2-3 months. When you’re ready to bake, just thaw them overnight in the fridge and bake as directed. Easy peasy!

Can I make these ahead of time? You bet! You can assemble the stuffed shells a day ahead of time and keep them covered in the fridge. Just add a few extra minutes to the baking time to make sure they’re heated all the way through. This is a lifesaver for busy weeknights!

Are these gluten-free? Sadly, no, not as is. But! You can easily make them gluten-free by using gluten-free pasta shells. There are some great brands out there now that taste just like the real deal. Just be sure to check all your other ingredients to make sure they’re gluten-free too. Problem solved!

Can I add meat to these? Sure thing! If you’re not strictly vegetarian, you can totally add some cooked ground beef, sausage, or even shredded chicken to the spinach and ricotta filling. Just brown it up first and mix it in. It’s a great way to add some extra protein!

More Delicious Vegetarian Pasta Recipes You’ll Love

If you’re loving these Easy Spinach and Ricotta Stuffed Shells, you’re probably a fellow pasta fanatic, right? Well, you’re in luck! I’ve got tons of other amazing vegetarian pasta recipes you’ve *got* to try. Think creamy tomato pasta, veggie-packed lasagna, or even a simple pesto primavera. They’re all quick, easy, and totally delicious. Check ’em out!

Enjoy Your Easy Spinach and Ricotta Stuffed Shells!

Alright, dig in! I really hope you love these Easy Spinach and Ricotta Stuffed Shells as much as my family does. If you try them, please leave a comment and let me know what you think! And hey, if you’re feeling social, share a pic on Instagram or Facebook! Enjoy!