Simple Spinach and Ricotta Stuffed Shells Recipe (2024)

FAQs

What temperature do you bake stuffed shells? ›

Preheat oven to 375 degrees Fahrenheit. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells. Loosely cover with foil and bake for 40 minutes.

Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls. Enjoy!

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

Cooking Directions

Bring water to a rapid boil. Add salt for flavor (optional). Add pasta and stir; return to rapid boil. Cook uncovered 8-10 minutes, stirring occasionally.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

There are several methods. Strain the ricotta through a cheese cloth and squeeze out excess moisture before making the filling. Add almond flour. Add dry milk powder.

Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds. Whether you are making your own ricotta, or drying out store-bought ricotta that is too wet for your taste, the draining process is the same.

The shells should be 1 minute shy of al dente– meaning they should still be a little firm/ have a “bite” because they will continue to cook in the oven. Also, if the shells are cooked al dente or over cooked, they will be flimsy and hard to stuff and can easily break when stuffing.

How many days are stuffed shells good for? ›

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).

Lasagna pasta sheets are the way to go for manicotti. They're easier to use than traditional tubes, are less likely to tear, and they have a better texture — just make sure to get the kind without curly edges. To boil the lasagna sheets, crisscross them in the water so they aren't as likely to fuse together.

STUFFED SHELLS-350* OVEN, UNCOVERED FOR 40-45 MINUTES. MANICOTTI-350* OVEN, UNCOVERED FOR 30-35 MINUTES.

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.