In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach Ricotta Stuffed Shells! A pasta recipe to print and save forever!
This is an absolutely delicious vegetarian pasta dish! The stuffing is prepared as fast as it takes to preheat the oven and bring water to the boil to cook the pasta shells. It’s a quick weekday dinner. Yesss! I know you are all about the super quick and easy recipes after a hard day at work. So many people have asked me to create a category for quick and easy recipes on the blog. I really, really have to do this soon. That way it’ll be easier to identify the recipes that are perfect for busy weekday evenings. I promise I will do this … eventually!
For now, enjoy the recipe instructions in a short 1-minute video before moving on to read the more detailed instructions below:
Spinach Ricotta Stuffed Shells Recipe Video
The chopping board in the video, courtesy of The Kitchen Love (*), is amazing by the way. It doesn’t slip from your surface and is made of naturally antimicrobial bamboo and silicone on the edges to prevent from mold. I’m totally in love with it and it’s got GREEN edges!! HELLOUUU!?!?! *shreek*
(*) this is an affiliate link and I receive a small commission if you buy it through this link but at no extra cost to you :)
What I probably love most about this dish is that at the end everything goes in the oven for 15 minutes. That way you can ensure that everything is hot at the same time. I don’t know about you but it happens to me all the time that I don’t manage to have everything be finished cooking at the same time. I’m supposed to bring pasta water to the boil 20 minutes before my sauce is ready so the pasta is finished cooking when the sauce is finished cooking, too. Or the rice should be on the stove 15 minutes before my stew is ready. For some reason I often manage to end up with a burning hot stew but cold rice. Or burning hot pasta that immediately gets cold because the sauce is cold. *Sigh*. I’ve got serious problems, right?
How many stuffed shells should I make per person?
This will obviously depend a lot on the stuffing. If you stuff your shells with for example this delicious Butternut Squash Pasta Sauce with Bacon or this out of this world Roasted Garlic Tomato Sauce you will have to make about 8 per person. If you stuff it with more filling ingredients such as in this recipe I’m writing to your about right now – ricotta and parmesan – four should be enough per person. It might not look like it but the 4 shells served on that small plate were more than enough for me, and the kids could hardly finish 3. That being said, it’s always good to make a few extra so nobody goes hungry. You can store leftovers in the fridge or freeze them and eat another day ;)
Can I store Spinach Ricotta Stuffed Shells in the fridge or freezer?
You can store in an airtight container for up to two days in the fridge I would say but you’re better off eating them quickly. Doubling the recipe to end up with enough take-to-work lunch in the fridge is probably not the best idea. You can freeze a portion if you want to though. If you want to make them ahead of time for a dinner invitation for example. Prepare everything and exclude the 15 minutes bake at the end. Use an ovenproof dish and cover airtight with clingfilm if you don’t have a lid for it and freeze in the ovenproof dish. The night before the invitation transfer the dish into the fridge so it can thaw slowly for 24-ish hours. Preheat oven to 350F and bake for approximately 30 minutes. It requires a longer baking time because everything is fridge cold, not warm like when you just prepared the pasta and filling.
If you are a pasta lover you might want to check out this Mexican-Style Shrimp Capellini Pasta, too. Delightful!! I don’t have many pasta recipes on the blog but the few I have are suuuuuuper delicious! Promise ;)
If you like this recipe don’t forget to rate it. Pleeeeeeease!