Spinach and Ricotta Stuffed Shells: When Pasta Decides to Wear a Fancy Hat
Hello, hungry humans! Let’s talk about pasta shells—the edible pockets that finally said, “Why be boring when I can hold cheese?” Today, we’re stuffing these badgers (not literally—no animals harmed) with spinach and ricotta, because vegetables deserve a chaperone to the flavor party. Ready? Aprons on, spatulas up!
Ingredients (Serves 4-6):
- 18-20 jumbo pasta shells
- 15 oz ricotta cheese (the creamy hero)
- 2 cups fresh spinach, chopped (or frozen, thawed and squeezed dry)
- 1 cup shredded mozzarella (plus extra for topping)
- 1/2 cup grated Parmesan (the salty sidekick)
- 1 egg
- 2 cloves garlic, minced (or 3 if you’re fighting vampires)
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 oz marinara sauce (store-bought or homemade)
Instructions:
- Preheat your oven to 375°F (190°C). Tell it to warm up while you work. It loves feeling included.
- Boil the pasta shells. Fill a pot with water, add a pinch of salt, and cook shells for 9-10 minutes until al dente (fancy for “firm but not crunchy”). Drain, then lay them flat on a tray to cool. Avoid stacking—no one likes clingy pasta.
- Make the filling. In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper. Stir until combined. If the mixture winks at you, you’ve done it right.
- Stuff the shells. Use a spoon to fill each shell with the ricotta mix. Pretend you’re tucking them into cheesy beds. Place them seam-side up in a greased 9×13-inch baking dish.
- Add the sauce. Pour marinara over the shells like a saucy blanket. Sprinkle extra mozzarella on top because cheese is life.
- Bake for 25-30 minutes until bubbly and golden. If your oven light has a face, it’s probably smiling.
- Cool for 5 minutes. This prevents “volcano mouth.” Patience is a virtue, but cheese is a reward.
Tips for Success:
- Spinach prep: Squeeze frozen spinach hard. Waterlogged filling = sad shells.
- Shell swaps: No jumbo shells? Use manicotti tubes. They’re just pasta in a different hat.
- Add protein: Mix in cooked Italian sausage or shredded chicken. Meat is welcome here.
Serve with: Garlic bread (to mop up sauce), a crisp salad, and pride.
Final Thought
These shells taste like a hug from an Italian grandma who’s slightly obsessed with cheese. Easy, cheesy, and guaranteed to make your taste buds clap. Now go forth, stuff pasta, and conquer dinner! (And maybe share. Maybe.) 🍝✨
