Spinach Ricotta Stuffed Shells (Conchiglioni)
Imagine a cozy evening, the air filled with the rich aroma of bubbling marinara sauce and the sound of laughter drifting through the kitchen. You pull a tray of golden-brown Spinach Ricotta Stuffed Shells (Conchiglioni) from the oven, the cheese melting perfectly and inviting everyone to gather around the table. This comforting dinner is not just a meal; it’s a heartfelt embrace wrapped in layers of flavor that brings families together, creating memories one bite at a time.
Why You’ll Love This Recipe
When I first discovered this homemade recipe for Spinach Ricotta Stuffed Shells, I was enchanted by its simplicity and warmth. Here are a few reasons why this dish holds a special place in my heart:
- Quick Family Meal: In about 30 minutes, you can bring this indulgent treat to the table, making it perfect for busy weeknights.
- Festive Dish: Ideal for gatherings, this dish feels special enough for holidays or family events, yet it’s easy enough for a cozy weeknight dinner.
- Healthy Option: Packed with spinach and ricotta, these shells provide a nutritious boost while still being delicious and comforting.
- Cozy Favorite: There’s something about the creamy filling and tangy marinara that feels like a warm hug, making it a long-time favorite in our household.
Ingredients with Notes
Gather the following ingredients to make your Spinach Ricotta Stuffed Shells:
- 12 large conchiglioni pasta shells: These large shells are perfect for holding the creamy filling.
- 15 oz ricotta cheese: Use whole milk ricotta for a rich and creamy texture.
- 2 cups fresh spinach (or 1 cup frozen): Fresh spinach has a brighter flavor, but frozen is a great time-saver—just make sure to squeeze out excess water.
- 1 cup shredded mozzarella cheese: Adds melty goodness on top.
- ½ cup grated Parmesan cheese: For a savory, nutty flavor.
- 1 egg: Helps bind the filling together.
- 2 cloves garlic, minced: Fresh garlic adds depth to the dish.
- 2 cups marinara sauce: Homemade or store-bought; choose your favorite!
- Salt and pepper to taste: Essential for enhancing flavors.
- Fresh basil (optional): A sprinkle of fresh herbs just before serving can add a burst of brightness.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
With this quick prep time, you can have a mouthwatering meal ready for your family in no time, giving you more moments to enjoy each other’s company.
Step-by-Step Cooking Instructions
-
Preheat your oven to 375°F (190°C). While it’s warming up, you’ll get your filling ready.
-
Cook the pasta shells. Bring a large pot of salted water to a boil. Cook the conchiglioni for about 8-10 minutes, or just until al dente. Drain them carefully and set aside.
-
Prepare the filling. In a mixing bowl, combine the ricotta cheese, spinach (chopped if using fresh), ½ cup of mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Mix until well combined, and you’ll notice how beautiful and creamy it looks.
-
Fill the shells. Spoon the filling generously into each shell, and place them in a baking dish.
-
Spread the marinara. Pour the marinara sauce over the filled shells, coating them well. Sprinkle the remaining mozzarella on top, creating a gooey, cheesy layer that will melt beautifully.
-
Bake. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and lightly golden.
-
Garnish and serve. Once out of the oven, let it sit for a few minutes. If you have fresh basil, sprinkle some on top for an added touch of flavor and color.
Tips and Variations
- Make it a meatier option: Add cooked ground turkey or sausage to the cheese mixture for a heartier dish.
- Go dairy-free: Substitute the ricotta with tofu or cashew cheese for a vegan twist.
- Seasonal flavors: Swap spinach with sautéed mushrooms or zucchini for a different seasonal twist.
- Extra flavor: Incorporate herbs like oregano or thyme into the filling for a fragrant touch.
Serving Ideas
Serve your Spinach Ricotta Stuffed Shells alongside a fresh garden salad for a balanced meal, or with garlic bread for that extra comfort. A glass of red wine complements it beautifully, making it an ideal choice for a cozy date night. Picture gathering around the table with cherished friends, sharing stories as everyone takes their first bite. It’s a moment of bliss.
Storage and Reheating
If you find yourself with leftovers (which is a rarity in my house), store the pasta in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also freeze the uncooked shells: just prepare everything up to baking, freeze, and bake directly from frozen for about 40 minutes, covered.
Chef’s Pro Tips
- Prep ahead: Prepare the filling a day in advance and store it in the fridge. It makes assembly even quicker!
- Don’t overcook the pasta: Cook the shells al dente so they hold up when baking, preventing them from getting mushy.
- Serve with love: The presentation is everything. A sprinkle of fresh herbs just before serving elevates the dish visually and flavor-wise.
FAQs
- Can I use flavored ricotta? Absolutely! There are many delicious varieties like garlic & herb that can add extra flavor.
- Are these shells gluten-free? Yes, you can use gluten-free pasta shells if needed.
- How can I make this dish ahead of time? Assemble the shells, cover with sauce, and refrigerate for up to a day before baking!
Conclusion
With each bite of these Spinach Ricotta Stuffed Shells (Conchiglioni), you experience not just a meal but a moment of togetherness filled with love, laughter, and warmth. Please, gather around your table, share this recipe with your loved ones, and allow the happiness it brings to fill your home. Your family deserves these indulgent, cozy favorites, and I can’t wait for you to enjoy them as much as I do. Happy cooking!
Contents
Spinach Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces large conchiglioni pasta shells These large shells are perfect for holding the creamy filling.
- 2 cups marinara sauce Homemade or store-bought; choose your favorite!
Filling
- 15 oz ricotta cheese Use whole milk ricotta for a rich and creamy texture.
- 2 cups fresh spinach Or 1 cup frozen. Squeeze out excess water if using frozen.
- 1 cup shredded mozzarella cheese Adds melty goodness on top.
- ½ cup grated Parmesan cheese For a savory, nutty flavor.
- 1 piece egg Helps bind the filling together.
- 2 cloves garlic, minced Fresh garlic adds depth to the dish.
- salt and pepper to taste Essential for enhancing flavors.
- fresh basil optional A sprinkle on top adds a burst of brightness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells. Bring a large pot of salted water to a boil. Cook the conchiglioni for about 8-10 minutes, or just until al dente. Drain them carefully and set aside.
- Prepare the filling. In a mixing bowl, combine the ricotta cheese, spinach (chopped if using fresh), ½ cup of mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Mix until well combined.
Assembly
- Fill the shells. Spoon the filling generously into each shell, and place them in a baking dish.
- Spread the marinara sauce over the filled shells, coating them well. Sprinkle the remaining mozzarella on top.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and lightly golden.
- Garnish and serve. Once out of the oven, let it sit for a few minutes. If you have fresh basil, sprinkle on top before serving.