3-Ingredient Ricotta and Spinach Stuffed Shells

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Looking for a quick and tasty dinner idea? You’ll love these 3-ingredient ricotta and spinach stuffed shells. With just jumbo pasta shells, ricotta cheese, and fresh spinach, you can create a delicious meal in no time.

This simple recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. The creamy ricotta and nutrient-packed spinach make a perfect filling for the pasta shells. You’ll have a satisfying, cheesy dinner on the table before you know it!

Exact Ingredients (+ Possible Substitutes)

For this simple recipe, you’ll need just three main ingredients:

• 24 jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz fresh spinach, chopped

You can easily swap out ingredients if needed. Try these substitutes:

• Use large conchiglioni pasta instead of jumbo shells
• Cottage cheese works in place of ricotta
• Frozen spinach (thawed and drained) can replace fresh

Want to add more flavor? Consider mixing in:

• 1/4 cup grated Parmesan
• 1 beaten egg
• 1 tsp dried basil or Italian seasoning
• Salt and pepper to taste

For a heartier meal, add some cooked ground beef or Italian sausage to the filling. You can also top the shells with marinara sauce and mozzarella before baking for extra cheesiness.

Remember to have a 9×13 inch baking dish ready. Preheat your oven to 375°F (190°C) when you start prepping.

Instructions

Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and set it aside.

Cook the jumbo pasta shells according to the package directions. Drain and let them cool enough to handle.

While the pasta cooks, mix the ricotta cheese and chopped spinach in a bowl. Add a pinch of salt and pepper if you like.

Spread a thin layer of marinara sauce in the baking dish. This helps prevent sticking.

Fill each shell with the ricotta and spinach mixture. Use a spoon to stuff them generously.

Place the filled shells in the baking dish, open side up. Pour the rest of the marinara sauce over the shells.

Cover the dish with foil and bake for 25 minutes. Then uncover and bake for 5 more minutes until bubbly.

Let the shells cool for a few minutes before serving. They’ll be very hot!

Sprinkle some grated Parmesan on top if you want. Enjoy your simple and tasty stuffed shells!

Tips, Tricks & Storing

Cook the pasta shells al dente. This prevents them from falling apart when you stuff them. Drain and rinse with cold water to stop the cooking process.

Let the spinach cool before mixing it with the ricotta. This keeps the cheese from melting too soon.

Use a spoon or piping bag to fill the shells. This makes the process easier and less messy.

Don’t overstuff the shells. Leave some room for the filling to expand as it cooks.

Make extra and freeze for later. Arrange stuffed shells on a baking sheet and freeze until solid. Then transfer to a freezer bag.

To reheat frozen shells, bake from frozen at 375°F for about 45 minutes.

Leftover stuffed shells keep in the fridge for 3-4 days. Store in an airtight container.

Try adding herbs like basil or oregano to the filling for extra flavor.

You can use frozen spinach instead of fresh. Just thaw and squeeze out excess water first.

Serve with a side salad and garlic bread for a complete meal.

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