Name: Easy Spinach and Ricotta Stuffed Shells: Conquer Dinner
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound jumbo pasta shells; 1 (15 ounce) container ricotta cheese; 10 ounces frozen spinach, thawed and squeezed dry; 1/2 cup grated Parmesan cheese; 1 egg, lightly beaten; 1/4 teaspoon ground nutmeg; Salt and black pepper to taste; 4 cups marinara sauce; 1 cup shredded mozzarella cheese

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

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Oh, Italian food! Is there anything more comforting? But sometimes all that pasta and cheese… well, you know. That’s where these Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner come in! It’s like a warm hug, but with a little extra spinach power. Seriously, you won’t even miss the meat!

Stuffed shells are just pure joy, aren’t they? Each one is like a little treasure chest filled with deliciousness. But let’s be honest, some recipes can be a *project*. This one? Nope! We’re keeping it simple, swapping some of the usual heavy stuff for good-for-you spinach and ricotta without losing any of that amazing flavor.

I remember the first time I tried something like this. I was at a little Italian place, and I was trying to be “good.” I ordered these stuffed shells thinking, “Okay, at least there’s *some* veggies.” And wow! They were so good, I didn’t feel like I was sacrificing anything. That’s what I want for you with this recipe – total satisfaction, zero guilt!

Why You’ll Love This Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Okay, so why *this* stuffed shells recipe? Let me tell you! It’s got everything going for it. We’re talking:

Quick and Easy Weeknight Meal

Seriously, who has hours to spend in the kitchen on a Tuesday? Not me! This recipe is ready in under an hour. You can even prep some of it ahead of time. Boom! Dinner is served.

Packed with Nutrients

Spinach! Ricotta! It’s not just pasta and cheese, people. We’re getting vitamins, minerals, and protein all in one delicious dish. You can feel good about feeding this to your family (and yourself!).

Delicious and Satisfying Vegetarian Option

Even meat-lovers will dig this, trust me. The spinach and ricotta filling is so flavorful and hearty, you won’t miss the meat one bit. It’s the perfect way to sneak in some extra veggies!

Kid-Friendly and Customizable

Kids can be picky, right? But you can totally tweak this recipe to their liking. Add a little extra cheese, sneak in some other veggies they like… it’s super flexible. My favorite part is getting the kids to help stuff the shells – makes it way more fun!

Gather Your Ingredients for Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Alright, let’s get everything together! Here’s what you’ll need to make these amazing stuffed shells. Don’t skimp on the good stuff, okay? It really makes a difference!

First, you’ll want a pound of jumbo pasta shells. Trust me, *jumbo* is the way to go – more room for the filling! Then grab one 15-ounce container of ricotta cheese. Whole milk ricotta is my personal fave, but part-skim works too. You’ll also need 10 ounces of frozen spinach. Make sure you thaw it completely and squeeze out *all* the extra water – seriously, every last drop! Nobody wants soggy shells.

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Next up: half a cup of grated Parmesan cheese (the real stuff!), one large egg (lightly beaten), and a quarter teaspoon of ground nutmeg. Don’t forget salt and black pepper to taste. And of course, you’ll need about 4 cups of your favorite marinara sauce. I usually use store-bought to save time, but homemade is amazing if you’re feeling ambitious! Last but not least, grab a cup of shredded mozzarella cheese for that melty, bubbly topping. Mmm!

Step-by-Step Instructions for Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Okay, ready to get cooking? Don’t worry, it’s easier than it looks! Just follow these simple steps, and you’ll have a pan of deliciousness in no time. I promise!

Preparing the Pasta Shells

First things first, preheat that oven to 375°F (190°C). Then, get your pasta shells cooking according to the package directions. But here’s a little secret: cook them *al dente*. You don’t want them falling apart when you stuff them! Once they’re cooked, drain them and rinse them with cold water. This stops the cooking process and keeps them from sticking together – super important!

Making the Ricotta and Spinach Filling

While the pasta’s cooking, let’s make the filling! In a large bowl, combine your ricotta cheese, that squeezed-dry spinach (seriously, get all the water out!), Parmesan cheese, the lightly beaten egg, nutmeg, salt, and pepper. Mix it all together until it’s well combined. Give it a taste and adjust the seasonings if you need to. This is *your* masterpiece, after all!

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Stuffing the Shells

Now for the fun part! Grab a spoon and start stuffing those shells with the ricotta mixture. Don’t be shy – pack them in there! It can get a little messy, but that’s okay. Just embrace the chaos! I like to use a small spoon or even a piping bag to make it easier, but honestly, your fingers work just fine too.

Assembling and Baking the Easy Spinach and Ricotta Stuffed Shells

Spread about 2 cups of your marinara sauce in the bottom of a 9×13 inch baking dish. This creates a nice little bed for your shells. Then, arrange the stuffed shells in the dish, seam-side up. Pour the remaining 2 cups of marinara sauce over the shells, and sprinkle with mozzarella cheese. Pop it in the oven and bake for 20-25 minutes, or until it’s heated through and the cheese is melted and bubbly. Let it stand for 5 minutes before serving – patience is a virtue!

Tips for the Best Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Want to take these stuffed shells from “good” to “OMG amazing”? I’ve got some tricks up my sleeve! First things first: don’t overcook the shells! I know I already said it, but it’s *so* important. Mushy shells are a no-go.

Also, that spinach? Get it DRY! Seriously, squeeze every last drop of water out, or you’ll end up with a watery mess. Nobody wants that. I usually wrap it in a clean kitchen towel and wring it out like I’m trying to win a prize.

And speaking of ingredients, splurge on the ricotta! Good quality ricotta makes a huge difference in flavor and texture. Look for a brand that’s creamy and smooth, not grainy. Trust me, it’s worth it! Finally, don’t be afraid to experiment with the seasonings. A little extra garlic powder? A pinch of red pepper flakes? Go for it! Make it your own!

Ingredient Notes and Substitutions for Easy Spinach and Ricotta Stuffed Shells

Okay, so maybe you’re missing an ingredient or just want to switch things up? No problem! Here’s the lowdown on some swaps you can make without sacrificing flavor. I’ve been there – staring into the fridge wondering “what now?!”

Spinach Variations

Frozen spinach is super convenient (and what I usually use), but fresh spinach works great too! Just sauté it until it’s wilted, chop it up, and squeeze out all that extra water. Seriously, *all* of it!

Ricotta Options

Whole milk ricotta is richer and creamier, but part-skim works just fine if you’re watching your fat intake. Just make sure it’s good quality! The texture makes a big difference.

Sauce Alternatives

Marinara is classic, but feel free to experiment! Use your favorite brand or try making your own if you’re feeling fancy. A good jarred tomato sauce will also work in a pinch!

Variations on Your Easy Spinach and Ricotta Stuffed Shells

Alright, so you’ve made the basic recipe and you’re loving it? Awesome! Now let’s get a little crazy and try some variations. This recipe is so versatile; you can really make it your own. Think of it as a blank canvas for deliciousness!

Adding Vegetables

Want to sneak in some extra veggies? Go for it! Zucchini, mushrooms, or bell peppers are all great additions to the ricotta mixture. Just chop them up small and sauté them a bit before adding them in. Easy peasy!

Spice It Up

Feeling a little spicy? Add a pinch of red pepper flakes to the ricotta mixture for a little kick! Or try some garlic powder, dried oregano, or even a dash of smoked paprika. Yum!

Adding Meat

Okay, so maybe you’re not a vegetarian? No problem! Add some cooked ground beef, sausage, or chicken to the ricotta mixture. Just make sure it’s cooked through and drained well. It adds a whole new layer of flavor!

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Frequently Asked Questions About Easy Spinach and Ricotta Stuffed Shells

Got questions? I’ve got answers! Here are a few of the most common things people ask me about these *Easy Spinach and Ricotta Stuffed Shells*. Don’t be shy, ask away if you have more!

Can I make these ahead of time?

You bet! Just assemble the shells as directed, cover the baking dish with foil, and pop it in the fridge. Then, when you’re ready to bake, just add a few extra minutes to the cooking time. Easy peasy!

Can I freeze Easy Spinach and Ricotta Stuffed Shells?

Yep! Let them cool completely, then wrap them tightly in plastic wrap and foil. They’ll keep in the freezer for up to 3 months. To reheat, bake from frozen at 350°F (175°C) until heated through.

What can I serve with these stuffed shells?

A simple side salad is always a winner! Or some crusty garlic bread for soaking up all that delicious sauce. Roasted vegetables would be yummy too. Honestly, they’re pretty great all on their own!

How to Store and Reheat Your Easy Spinach and Ricotta Stuffed Shells

Alright, so you’ve got leftovers? Lucky you! These *Easy Spinach and Ricotta Stuffed Shells* are just as good (maybe even better!) the next day. To store them, just let them cool completely, then cover the baking dish tightly with plastic wrap or transfer them to an airtight container. They’ll keep in the fridge for up to 3 days. Easy!

When you’re ready to reheat, you’ve got a couple of options. You can pop them back in the oven at 350°F (175°C) until they’re heated through, or you can microwave them for a quick and easy lunch. Just be careful not to overcook them in the microwave – nobody likes rubbery cheese!

Nutritional Information for Easy Spinach and Ricotta Stuffed Shells

Okay, let’s talk nutrition! Now, I’m not a registered dietician, so please remember this is just an estimate. The exact nutritional information for your *Easy Spinach and Ricotta Stuffed Shells* will depend on the specific ingredients and brands you use. But just to give you a general idea…

One serving is roughly around 450 calories. But hey, it’s packed with protein and veggies, so it’s a pretty balanced meal! Just keep in mind that things like the type of cheese and sauce you use will definitely affect the numbers. So, take this with a grain of salt (a *small* grain of salt!).

Ready to Make Easy Spinach and Ricotta Stuffed Shells?

So, are you ready to give these *Easy Spinach and Ricotta Stuffed Shells* a try? I really think you’re going to love them! They’re perfect for a weeknight dinner, a potluck, or just a cozy night in. And hey, if you do make them, I’d love to hear what you think! Leave a comment below and let me know how they turned out. Or snap a picture and share it on social media! Happy cooking!