Hamdi Saidani Ina Garten’s Stuffed Shells with Spinach and ricotta cheese is one of the simplest stuffed shell recipes ever. Those Stuffed shells require approximately 40 minutes of baking time at 375°F and yield around 8 people. These creamy stuffed shells pair well with Greek Orzo Salad, Celery Soup, or Pickled Red Cabbage. Don’t forget to leave feedback about this recipe.
Stuffed Shells Ingredients
For the Sauce:
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 28-ounce cans of San Marzano tomatoes, crushed by hand
- 1 teaspoon dried oregano
- Pinch of red pepper flakes, plus more for topping
- Kosher salt and freshly ground pepper
For the Stuffed Shells:
- Kosher salt
- 9 ounces jumbo pasta shells (30 to 34 shells)
- 1 tablespoon extra-virgin olive oil
- 1 8-ounce bag of fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese
- 1/3 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for topping
- 2 teaspoons finely grated lemon zest
- 1 large egg, beaten
- Freshly ground pepper
How To Make Stuffed Shells With Ricotta Cheese And Spinach
- Prepare the sauce by heating the olive oil in a large pot over medium-high heat. Add the garlic and sauté until golden brown. Add the tomatoes, Oregon, red pepper flakes, salt, and pepper. Bring to a boil, then simmer until thickened, seasoning with salt as needed.
- Preheat the oven to 375˚ F. Boil a pot of salted water and cook the pasta shells as directed on the package. Rinse under cold water and spread out on a baking sheet.
- Heat olive oil in a skillet over medium-high heat. Add the spinach and cook until wilted. Remove to a plate lined with a kitchen towel, squeeze out excess liquid, and chop finely.
- Combine the spinach, ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, salt, and pepper in a large bowl.
- Spread half of the sauce in a baking dish. Fill the shells with the spinach-ricotta mixture and arrange them in the dish. Top with the remaining sauce.
- Cover with foil and bake until heated through and the sauce is simmering, about 30 minutes. Remove the foil and bake until lightly browned in spots, about 10 more minutes. Let sit for 10 minutes before topping with more Parmesan and red pepper flakes.
What Temp To Cook Stuffed Shells
The ideal temperature to bake Spinach Ricotta Stuffed Shells in the oven ranges from 350 to 400 degrees Fahrenheit. This means you can bake stuffed shells at 350, 375, or 400 degrees F.
How Long To Bake Stuffed Shells At 350
Baking Stuffed Shells in the oven at 350 degrees should take about 40 minutes. Make sure to remove the foil in the last 10 minutes of baking time to allow the shells to get a bit crispy on top.
How Long To Bake Stuffed Shells At 375
As per our recipe, baking Stuffed Shells in the oven at 375 degrees takes about 30 minutes, followed by an additional 10 minutes without the foil. This will give you tender shells with a golden brown, slightly crispy top.
How Long To Bake Stuffed Shells At 400
At a higher temperature, baking Stuffed Shells in the oven at 400 degrees takes approximately 20 to 25 minutes. Make sure here to remove the foil only for the last 5 minutes of baking time to prevent the shells from drying out.
Do You Cover Stuffed Shells When Baking
Yes, you should cover the Spinach Ricotta Stuffed Shells with foil during the first 30 minutes of baking time. After that, remove the foil and continue baking for the rest of the time to allow the shells to get a bit crispy on top.
What To Serve With Stuffed Shells
This Spinach Ricotta Stuffed shell goes well with a crisp Caesar salad, garlic bread, or roasted vegetables. It also pairs well with lighter sides like a cucumber tomato salad, steamed asparagus, or a simple green salad with a tangy vinaigrette
How Long Does Stuffed Shells Last In The Fridge
Properly stored, Spinach Ricotta Stuffed Shells can last in the fridge for about 3 to 5 days. To store it correctly, first, let the dish cool completely. Then, wrap the dish tightly with plastic wrap or transfer the leftovers to an airtight container before placing it in the fridge.
Can You Freeze Stuffed Shells
Yes, you can freeze Spinach Ricotta Stuffed Shells. They can last about 2 to 3 months in the freezer. It’s best to freeze the stuffed shells after they’ve been cooked.
How To Freeze Stuffed Shells
- Let the cooked stuffed shells cool completely.
- Arrange the shells in a single layer in a freezer-safe dish.
- Cover the dish tightly with plastic wrap and then foil.
- Label the dish with the date and contents.
- Freeze for up to 2-3 months.
How To Make Stuffed Shells Ahead Of Time
You can also assemble the entire dish (without baking) a day in advance. Prepare the sauce, stuff the shells, arrange them in the baking dish, and top with the remaining sauce. Cover the dish and store it in the refrigerator. When you’re ready to bake, let the dish sit at room temperature while the oven preheats, then bake as directed.
How To Reheat Stuffed Shells
- Refrigerated Stuffed Shells: Reheat in the oven at 350°F for 20 minutes, or in the microwave for 2-3 minutes.
- Frozen Stuffed Shells: Reheat in the oven at 350°F for 45-60 minutes, no thawing is needed. Cover with foil for the first half of reheating.
Spinach Ricotta Stuffed Shells Nutrition Facts
- Calories: 575
- Total Fat: 29 g
- Saturated Fat: 14 g
- Carbohydrates: 52 g
- Dietary Fiber: 5 g
- Sugar: 6 g
- Protein: 28 g
Try More Recipes:
Barefoot Contessa Stuffed Shells
Description
Ina Garten Stuffed Shells Stuffing are a wonderful and substantial recipe with an Italian influence that is ideal for a warm meal with the family or for entertaining guests. This meal is comprised of large pasta shells that have been stuffed with a delectable and creamy mixture of ricotta cheese, spinach, and herbs. It is then baked in a sauce that is both rich and savory, and it is finished with gooey melted cheese on top.
Barefoot Contessa Stuffed Shells Ingredients
For the Sauce:
For the Stuffed Shells:
How To Make Barefoot Contessa Stuffed Shells
- Prepare the sauce by heating the olive oil in a large pot over medium-high heat. Add the garlic and sauté until golden brown. Add the tomatoes, Oregon, red pepper flakes, salt, and pepper. Bring to a boil, then simmer until thickened, seasoning with salt as needed.
- Preheat the oven to 375˚ F. Boil a pot of salted water and cook the pasta shells as directed on the package. Rinse under cold water and spread out on a baking sheet.
- Heat olive oil in a skillet over medium-high heat. Add the spinach and cook until wilted. Remove to a plate lined with a kitchen towel, squeeze out excess liquid, and chop finely.
- Combine the spinach, ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, salt, and pepper in a large bowl.
- Spread half of the sauce in a baking dish. Fill the shells with the spinach-ricotta mixture and arrange them in the dish. Top with the remaining sauce.
- Cover with foil and bake until heated through and the sauce is simmering, about 30 minutes. Remove the foil and bake until lightly browned in spots, about 10 more minutes. Let sit for 10 minutes before topping with more Parmesan and red pepper flakes.
Just made these stuffed shells (except I cheated and used a jar of Rao’s marinara).
OMG they’re SO good!! I didn’t think the lemon zest would do much but it actually takes the dish to a whole other level! I would normally have used a rectangular casserole dish but I decided to try the circular way, shown in the picture and I’m glad I did. The presentation was so much prettier. This is a definite keeper!