How do you keep stuffed shells from drying out?

To prevent your stuffed shells from drying out, ensure they are well-covered with sauce before baking. You can also cover the baking dish with foil for the first half of the baking time, removing it towards the end to allow the cheese to brown and the sauce to thicken.

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the easy spinach and ricotta stuffed shells ahead of time. Simply prepare the shells, stuff them, and arrange them in a baking dish. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes to the baking time if necessary.

What is the best type of sauce to use for stuffed shells?

A classic marinara sauce is a perfect choice for easy spinach and ricotta stuffed shells, providing a bright and flavorful base. However, you can also experiment with other sauces like a creamy tomato sauce or a simple garlic and herb sauce to suit your preferences.

Can I freeze spinach and ricotta stuffed shells?

Yes, stuffed shells freeze well. Bake them according to the recipe instructions, let cool completely, then wrap tightly and store in the freezer for up to 2-3 months. Thaw completely before reheating in the oven.

Easy Spinach & Ricotta Stuffed Shells: 7 Proven Steps

Name: Easy Spinach & Ricotta Stuffed Shells: A Delicious Dinner
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 (12 ounce) box jumbo pasta shells; 1 (15 ounce) container ricotta cheese; 1 (10 ounce) package frozen spinach, thawed and squeezed dry; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 1 large egg, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (24 ounce) jar marinara sauce; 1/4 cup water; Grated mozzarella cheese, for topping

Description

These easy spinach and ricotta stuffed shells are a delicious and comforting vegetarian dinner. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in marinara sauce with mozzarella cheese.

Ingredients

Scale

1 (12 ounce) box jumbo pasta shells
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (24 ounce) jar marinara sauce
1/4 cup water
Grated mozzarella cheese, for topping

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook pasta shells according to package directions until al dente. Drain well.
In a large bowl, combine ricotta, spinach, Parmesan, basil, egg, salt, and pepper. Mix well.
Pour 1/2 cup of marinara sauce into the bottom of the baking dish.
Fill each cooked pasta shell with the ricotta spinach mixture.
Arrange the filled shells in the baking dish, open side up.
Pour the remaining marinara sauce over the shells, add water to the empty jar and pour the remaining sauce on top of the shells.
Sprinkle generously with mozzarella cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake for 10-15 minutes more, until cheese is melted and bubbly.
Let cool for a few minutes before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Calories: 350
Sugar: 8g
Sodium: 400mg
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 32g
Fiber: 3g
Protein: 16g
Cholesterol: 70mg