Easy Spinach and Ricotta Stuffed Shells: A Beginner-Friendly Comfort Dish

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It’s a chilly evening, and you’re craving something warm, cheesy, and satisfying. You could order takeout, but nothing beats the comfort of a homemade meal. Enter these spinach and ricotta stuffed shells—a dish that’s not only packed with flavor but also simple enough for even beginner cooks to master.

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Stuffed shells are a classic Italian-inspired dish that combines tender pasta, creamy ricotta filling, and rich marinara sauce into a beautifully baked meal. What makes this recipe so great for beginners is its forgiving nature—it’s hard to go wrong with a filling made of cheese and spinach, and any minor mistakes won’t ruin the dish. Plus, it’s an excellent recipe to prepare in advance, making it perfect for busy weeknights or meal prepping.

Unlike traditional stuffed shell recipes that often use pork-based ingredients like bacon or pancetta, this version substitutes them with chicken or beef, offering a hearty, protein-packed alternative. Whether you’re cooking for yourself, family, or guests, this dish is sure to impress.

Ingredients and Preparation

Before diving into the step-by-step instructions, let’s go over what you’ll need.

Ingredients

• 18 to 20 jumbo pasta shells
• Extra-virgin olive oil, for drizzling
• 5 ounces fresh spinach
• 2 cups ricotta cheese (16 ounces)
• ¼ cup grated pecorino cheese, plus more for sprinkling
• 2 garlic cloves, grated
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt, plus more for the pasta water
• Freshly ground black pepper, to taste
• 2 cups marinara sauce, plus more for serving
• ½ cup cooked and crumbled ground chicken or beef (optional for added protein)
• Chopped fresh parsley, for garnish

Ingredient Substitutions and Tips

• Cheese: If you can’t find pecorino cheese, Parmesan is a great alternative.
• Meat Variations: Ground chicken, turkey, or beef work well in place of traditional bacon or pancetta. You can cook and crumble it ahead of time, then mix it into the ricotta filling.
• Spinach Alternatives: Kale or Swiss chard can replace spinach if you prefer a different leafy green. Just be sure to wilt and squeeze out excess moisture before adding it to the filling.
• Gluten-Free Option: Use gluten-free jumbo pasta shells if needed.

Step-by-Step Instructions

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add the jumbo pasta shells and cook for about 10 minutes, or until they’re slightly firm (al dente).
3. Drain the pasta and drizzle with a little olive oil to prevent them from sticking together. Set aside.

Step 2: Prepare the Spinach

1. Fill a pot with about one inch of water and bring it to a simmer.
2. Place the spinach in a steamer basket and set it over the simmering water.
3. Cover and steam for 1 minute, until wilted.
4. Remove the spinach and squeeze out any excess water, then chop finely.

Step 3: Prepare the Filling

1. In a mixing bowl, combine:
   • Ricotta cheese
   • Pecorino cheese
   • Grated garlic
   • Dried oregano
   • Lemon zest
   • Red pepper flakes
   • Chopped spinach
   • Sea salt and black pepper
2. If you’re using ground chicken or beef, stir it into the ricotta mixture at this stage.

Step 4: Assemble the Stuffed Shells

1. Preheat your oven to 425°F.
2. Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
3. Take each cooked shell and carefully spoon the ricotta mixture inside, placing them in the baking dish as you go.
4. Once all the shells are filled, spoon additional marinara sauce over the top.
5. Sprinkle with extra pecorino cheese if desired.

Step 5: Bake the Dish

1. Cover the baking dish with foil and place it in the oven.
2. Bake for 20 minutes, or until heated through and bubbling.
3. Remove the foil and bake for an additional 5 minutes for a lightly golden top.

Step 6: Serve and Enjoy

1. Remove from the oven and let the dish cool for a few minutes before serving.
2. Garnish with chopped fresh parsley and serve with extra marinara sauce on the side.

Beginner Tips and Notes

Cooking can be intimidating if you’re just starting out, but this recipe is designed to be simple and approachable. Here are some tips to ensure success:

Troubleshooting Common Issues

• Pasta Shells Sticking Together: After draining, toss them lightly with olive oil to prevent them from sticking.
• Filling Too Watery: Be sure to squeeze out excess moisture from the spinach before mixing it into the ricotta.
• Overcooked or Mushy Pasta: Cook the shells just until al dente (slightly firm), as they’ll continue softening in the oven.

Time-Saving Prep Tips

• Prepare Ahead: You can stuff the shells up to 4 hours in advance and keep them covered in the fridge until you’re ready to bake.
• Freezing for Later: Assemble the dish as instructed, cover with foil, and freeze. When ready to cook, let it thaw in the fridge for 10 hours, then bake as directed.

Serving Suggestions

These stuffed shells are hearty enough to be a meal on their own, but they pair beautifully with a few simple sides.

Side Dish Ideas

• Garlic Bread: A crispy loaf brushed with olive oil and garlic makes a great companion to the rich marinara sauce.
• Simple Green Salad: A fresh mix of greens with a light vinaigrette balances the richness of the dish.
• Roasted Vegetables: Oven-roasted zucchini, bell peppers, or asparagus add extra nutrition.

Storage and Leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warm.
• Freeze for Later: Freeze fully baked stuffed shells in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

Cooking at home doesn’t have to be complicated, and these spinach and ricotta stuffed shells are proof that you can create a restaurant-quality meal with just a few simple steps. Whether you’re making this for a cozy dinner at home or meal-prepping for the week, this dish delivers comfort, flavor, and nutrition in every bite.

Have you tried this recipe? Let me know how it turned out and what variations you used. Cooking is all about experimenting and making dishes your own, so feel free to get creative and share your experiences. Enjoy!