Introduction
Every time I make these Ricotta Stuffed Shells, my heart swells with warmth and nostalgia. It takes me back to sunlit kitchen afternoons, when my children were younger and the scent of bubbling cheese wafted through the house. I remember one particular Sunday dinner when I served these shells, and everyone’s eyes lit up in anticipation. As we gathered around the table, laughter filled the air—not just from the food but from the stories we shared and the love that surrounded us. Cooking has always been a way for me to show my family just how much they mean to me, and this recipe does just that. I know that once you try it, you’ll feel that same warmth in your home!
How to Make Ricotta Stuffed Shells
Ingredients:
| Ingredient | Amount |
|---|---|
| Jumbo pasta shells | 12-16 shells |
| Ricotta cheese | 15 oz |
| Mozerrella cheese | 1 cup (shredded) |
| Parmesan cheese | ½ cup (grated) |
| Minced garlic | 2 cloves |
| Fresh spinach | 2 cups (cooked and chopped) |
| Salt | to taste |
| Pepper | to taste |
| Marinara sauce | 2 cups |
I love using fresh spinach in this recipe; it not only adds a vibrant color but also a nutritious punch that everyone can enjoy. Feel free to swap the cheeses if you prefer something different. I’ve made these shells with cottage cheese before when I was out of ricotta, and they turned out pretty delightful too!
Cooking Steps
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Preheat the Oven: First things first, set that oven to 375°F (190°C). Trust me, this step is crucial for achieving that perfect golden-brown crust!
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Cook the Pasta: Bring a pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until they are al dente. This is that perfect balance of softness and firmness that will hold your stuffing. Once they’re done, drain them and set them aside.
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Prepare the Filling: In a mixing bowl, combine the ricotta cheese, half of the mozzarella, and Parmesan cheese along with the chopped and cooked spinach. Add the minced garlic, and sprinkle in some salt and pepper to taste. Mix it all together until it’s beautifully blended. I can’t help but sneak a taste when I get to this part!
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Stuff the Shells: Now comes the fun part—stuffing those shells! Take each shell and spoon in a generous amount of the cheese mixture. Keep in mind that you want them full but not overflowing!
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Spread the Marinara Sauce: In a baking dish, pour a layer of marinara sauce on the bottom. You want to coat the bottom to prevent sticking and add extra flavor.
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Arrange the Shells: Place the stuffed shells in a single layer on top of the sauce. Don’t worry if they’re a bit snug; they’re going to be cozy in there!
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Top with Sauce and Cheese: Pour more marinara sauce over the tops of the shells until they’re well-covered. Sprinkle the remaining mozzarella cheese on top. Oh, the melty goodness that awaits!
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Cover and Bake: Cover the dish with foil and bake for about 25 minutes. This allows everything to heat up beautifully without drying out.
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Uncover and Brown: Remove the foil and bake for an additional 10 minutes. This is when you get that beautiful bubbly, golden layer on top. Your kitchen will smell heavenly, I promise!
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Cool and Serve: Let the dish sit for a few minutes before serving. This will help everything set a little, and trust me—it’s worth the wait!
Why I Love Making This Dish
There’s something magical about Ricotta Stuffed Shells that resonates with me. Maybe it’s the time I spent in my grandmother’s kitchen watching her create delicious meals for our family, or maybe it’s simply the joy of gathering around the table. Each bite of these cheesy, gooey shells feels like a comfort blanket, wrapping you up in warmth. It’s a dish that feels like a hug, and I can’t wait for you to experience that too.
What You’ll Need
For this recipe, you don’t need much in terms of special tools—just a baking dish and a good mixing bowl. A large pot for boiling the pasta is also essential. I always keep a wooden spoon handy for mixing too. You might want to have some extra cheese on hand for sprinkling on top, just to make it even cheesier!
Tips for Perfect Results
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Don’t Overcook the Pasta: Under-cook your pasta slightly since they’ll bake in the oven. We want them to hold their shape and not get mushy!
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Use Fresh Ingredients: Fresh spinach and high-quality cheese make a world of difference in taste. You’ll be able to see and taste the difference in your dish!
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Adjust Seasoning: Don’t be afraid to taste as you go. Every ingredient adds to the final flavor, so make adjustments according to your taste!
Serving Suggestions and Sides
I love serving these Ricotta Stuffed Shells with a fresh side salad. The crispness of the greens pairs beautifully with the creamy pasta. You might like a simple Caesar salad or even a tangy Italian salad loaded with veggies. A warm loaf of garlic bread on the side never hurts either! And don’t forget a glass of your favorite red wine—the perfect compliment!
Leftovers
If you happen to have any leftovers (which is rare in my house), you can store them in an airtight container in the fridge for up to three days. When it’s time to reheat, just pop them back in the oven at 350°F (175°C) for about 20 minutes or until warmed through. You might want to add a splash of marinara sauce to keep them juicy.
Frequently Asked Questions
Can I freeze the Ricotta Stuffed Shells? Absolutely! Assemble them, cover tightly with foil, and freeze before baking. When you’re ready to eat, just bake from frozen, adding a little extra time to ensure they’re hot and bubbly.
How can I make it a bit healthier? You can add more vegetables into the filling, like zucchini or bell peppers, and opt for low-fat cheeses if that suits your diet better.
Conclusion
This dish has become a cherished favorite in my home, and I’m thrilled for you to try it! It’s easy to make, and I promise it will fill your kitchen with delightful aromas that will have everyone gathering around the table. My family can’t seem to get enough of these shells—they often ask for seconds! So, let’s get cooking! I can’t wait to hear how your own family enjoys this recipe! Trust me, they’ll love it just as much as mine does!