Can I make Spinach and Ricotta Stuffed Shells ahead?

Yes, you can make Spinach and Ricotta Stuffed Shells ahead. It's a lifesaver for busy weeks. Chill them in the fridge until you're ready to bake. Prep the filling and shells, then stack in a dish. Cover tightly and refrigerate for up to 24 hours. Bake as directed, adding a few minutes if cold.

Can I freeze Spinach and Ricotta Stuffed Shells?

Absolutely. Freeze assembled shells or just the filling. Wrap tightly and label. Bake from frozen, with extra time. Thaw overnight for best texture. Reheat until bubbly.

What substitutions work well for dairy-free or gluten-free diets?

You can skip the cheese or use dairy-free alternatives. Choose gluten-free jumbo shells if needed. Use vegan mozzarella if you like. For protein, add extra mushrooms or crumbled tofu. Ensure the marinara is dairy-free. Adjust salt to taste.

How do I reheat leftovers without drying out the shells?

Reheat in oven with extra sauce or a splash of water. Cover with foil to trap moisture. Microwave in short bursts if needed. Let leftovers rest 5 minutes after heating. Pair with a bright salad. Leftovers taste like new.

Spinach and Ricotta Stuffed Shells – 30-Minute Delicious Bake

Name: Spinach and Ricotta Stuffed Shells are Creamy Epic Yum 5.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 2 cups ricotta cheese; 1 cup fresh spinach, chopped (or thawed frozen spinach, well-drained); 1 cup shredded mozzarella cheese (divided); ½ cup grated parmesan cheese; 1 large egg; 2 cups marinara sauce; 2 garlic cloves, minced; 1 tsp dried Italian seasoning; Salt and black pepper to taste; Fresh basil or parsley for garnish

Description

Spinach and Ricotta Stuffed Shells are a creamy, comforting vegetarian pasta dish featuring ricotta, spinach, and melted cheese.

Ingredients

Scale

20 jumbo pasta shells
2 cups ricotta cheese
1 cup fresh spinach, chopped (or thawed frozen spinach, well-drained)
1 cup shredded mozzarella cheese (divided)
½ cup grated parmesan cheese
1 large egg
2 cups marinara sauce
2 garlic cloves, minced
1 tsp dried Italian seasoning
Salt and black pepper to taste
Fresh basil or parsley for garnish

Instructions

Preheat oven to 375°F (190°C).
Cook pasta shells in salted water until al dente, then drain and set aside.
In a bowl, mix ricotta, spinach, ½ cup mozzarella, parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
Spread 1 cup marinara sauce on the bottom of a baking dish.
Stuff each shell with the ricotta-spinach mixture and arrange in the baking dish.
Top with remaining marinara sauce and sprinkle with the rest of the mozzarella.
Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until cheese is melted and bubbly.
Garnish with fresh basil or parsley before serving.

Notes

You can substitute thawed frozen spinach if needed; make sure it is well-drained to prevent soggy shells.
Part-skim mozzarella can be used for a lighter version.
If fresh basil is unavailable, parsley makes a good garnish.
Assemble the shells ahead and refrigerate overnight before baking for convenience.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Pasta
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

Keywords: Spinach and ricotta stuffed shells, vegetarian pasta, creamy stuffed shells, Italian pasta, spinach cheese shells, easy dinner