There are few things as comforting for the soul as a good homemade pasta recipe. With that in mind, you’ll definitely want to check out this recipe for making easy stuffed shells with ricotta, spinach and red sauce.
If you’re looking for more easy (and yummy) pasta recipes, also try our Tomato Basil Pasta (incredibly simple, but so light and comforting), Garlic Parmesan Spinach Pasta (soul food) and Sun Dried Tomato Pasta with Chicken (a family favorite).
How to Make Stuffed Shells with Spinach, Ricotta and Red Sauce
These easy to follow recipe directions will show you exactly what to do to prepare these stuffed pasta shells with ricotta and spinach:
- Prepare the Filling and Pasta: Cook garlic in olive oil for 30 seconds, then wilt spinach in the same skillet. Cool, then mix with ricotta, chives, parmesan, and a beaten egg. Cook the pasta shells, drain, and toss with olive oil.
- Assemble: Spread half the marinara sauce in a baking dish, then fill each pasta shell with the ricotta mixture using a piping bag. Arrange shells in the dish and top with the remaining marinara sauce.
- Bake and Serve: Bake at 350℉ for 30 minutes, sprinkle with extra parmesan, and serve immediately.
(You may also like: Lemon Basil Pasta)
3 Pasta Types You Can Use with This Pasta Recipe
Here are a few suggestions for different types of pasta that you can use when making this recipe:
- Lumache. Also known as lumaconi, this type of pasta is also known as snail shell pasta due its striking resemblance to snail shells.
- Conchiglie. This type of pasta is also commonly referred to as shell pasta or seashell pasta. Much like snail pasta, shell pasta is named for its resemblance to seashells.
- Manicotti. Manicotti translates literally into “little sleeves” and it’s perfect for making stuffed pasta recipes like this one.
(Also try: Spinach-Stuffed Chicken Breast)
How to Freeze Stuffed Pasta Shells for Later
Allow the stuffed pasta shells to cool completely after cooking. Then arrange the shells on a baking sheet lined with parchment paper and flash freeze them. You can then add the shells into either a freezer-safe airtight container or plastic bag and freeze for up to 3 months.
If you’re planning on freezing your shells, keep in mind that it’s essential to make sure that you’re thoroughly draining ingredients like spinach or else your pasta shells may end up soggy when they thaw out.
If you’re as obsessed with the comforting combination of ricotta, spinach and pasta, also try this incredibly popular spinach ricotta lasagna recipe: https://nurturedhomes.com/spinach-lasagna
Ricotta & Spinach Stuffed Shells
Ingredients
- 1 pound fresh spinach, washed thoroughly and chopped
- 2 tbsp olive oil
- 8 oz giant pasta snails or shells
- 2 garlic cloves, minced
- 10 oz ricotta cheese
- 1 egg, beaten
- 2 tbsp minced fresh chives
- 1/3 cup finely grated Parmesan cheese plus extra for serving
- salt and black pepper to taste
- 1 ½ cups marinara sauce
Instructions
- Preheat oven to 350ºF.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the spinach and cook until the spinach is wilted and all the liquid is evaporated.
- Remove from the heat and allow to cool.
- In a bowl add the spinach, ricotta, chives, Parmesan and egg and stir to combine.
- Season to taste with salt and black pepper.
- Set aside.
- Cook the pasta according to the package directions.
- Drain and cool under cold water.
- Drizzle the pasta with 1 tablespoon of olive oil and toss to coat.
- Spread half of marinara sauce onto bottom of 13×9-inch baking dish.
- Transfer the filling into a piping bag.
- Fill each snail or shell with filling.
- Arrange the pasta in a single layer in the baking dish.
- Top with remaining marinara sauce.
- Bake in preheated oven for 30 minutes.
- Remove from the oven and sprinkle with extra Parmesan.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
