Name: Spinach & Ricotta Stuffed Shells with Lemon Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach; 1 lemon (zest and juice); 1 jar marinara sauce; Salt and pepper to taste; Fresh basil (for garnish, optional)

Spinach & Ricotta Stuffed Shells with Lemon Zest is a delightful dish that brings comfort to your table. Filled with creamy ricotta cheese and fresh spinach, these jumbo pasta shells are packed with flavor and nutrition. The bright touch of lemon zest adds a refreshing twist to this classic recipe, making it perfect for family dinners or special occasions.

Why Make This Recipe

There are many reasons to try Spinach & Ricotta Stuffed Shells. First, it’s a delicious way to incorporate more vegetables into your meals. Second, the combination of cheese and pasta makes it satisfying and enjoyable for both kids and adults. Finally, this dish can be prepared in advance, making weeknight dinners a breeze. Plus, who doesn’t love a comforting plate of cheesy pasta?

How to Make Spinach & Ricotta Stuffed Shells with Lemon Zest

Making Spinach & Ricotta Stuffed Shells is simple. Just follow these easy steps to create a dish that everyone will love!

Ingredients

20 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach
1 lemon (zest and juice)
1 jar marinara sauce
Salt and pepper to taste
Fresh basil (for garnish, optional)

Directions

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, lemon zest, lemon juice, salt, and pepper. Mix until well combined.
Stuff each cooked pasta shell with the ricotta mixture.
Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top. Pour the remaining marinara sauce over the shells.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.
Garnish with fresh basil if desired and serve warm.

How to Serve Spinach & Ricotta Stuffed Shells

Serve your Spinach & Ricotta Stuffed Shells warm, straight from the oven. This dish pairs wonderfully with a light salad or garlic bread. You can also sprinkle some extra grated cheese or fresh herbs on top for added flavor.

How to Store Spinach & Ricotta Stuffed Shells

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can also freeze the stuffed shells for up to three months. Just make sure to pack them well to avoid freezer burn.

Tips to Make Spinach & Ricotta Stuffed Shells

Make sure to cook the pasta shells al dente so they hold their shape when baking.
Feel free to add other veggies, like mushrooms or bell peppers, to the ricotta mixture for extra flavor.
For a little spice, add red pepper flakes to the marinara sauce.

Variation

You can customize this recipe by using different cheeses or adding protein such as cooked chicken or ground beef to the filling for a heartier meal.

FAQs

1. Can I make Spinach & Ricotta Stuffed Shells ahead of time?
Yes! You can prepare the stuffed shells in advance and store them in the refrigerator until you are ready to bake them.

2. What can I substitute for ricotta cheese?
If you don’t have ricotta cheese, you can use cottage cheese or a vegan cheese substitute for a dairy-free option.

3. Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works wonderfully in this recipe. Just chop it finely and mix it into the cheese filling.

Enjoy this delicious and easy-to-make Spinach & Ricotta Stuffed Shells with Lemon Zest at your next meal! Bon appétit!