Spinach Ricotta Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.

Spinach: Fresh, chopped spinach adds a nutritious and vibrant element to the dish.

Vegan ricotta cheese: A dairy-free alternative to traditional ricotta, providing a creamy texture.

Marinara sauce: A rich tomato-based sauce that complements the stuffed shells perfectly.

Garlic powder: Adds a subtle garlic flavor to the filling.

Onion powder: Enhances the overall taste with a hint of onion.

Dried basil: Brings a fragrant and slightly sweet flavor to the dish.

Dried oregano: Adds a robust and earthy taste to the filling.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and depth to the dish.

When preparing the jumbo pasta shells, make sure to cook them until they are just al dente. This ensures they hold their shape during baking and don't become too soft. Additionally, after draining, lay them out on a baking sheet to prevent them from sticking together. For the vegan ricotta cheese, if you find it too thick, you can add a splash of unsweetened almond milk or vegetable broth to achieve a creamier consistency. When mixing the spinach with the ricotta, ensure the spinach is well-drained to avoid excess moisture in the filling. Finally, for a richer flavor, consider adding a pinch of nutmeg to the ricotta mixture.

• Jumbo pasta shells - Substitute with gluten-free jumbo pasta shells: If you need a gluten-free option, these shells will work perfectly and maintain the same texture.

• Chopped fresh spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, making it a great alternative.

• Vegan ricotta cheese - Substitute with tofu ricotta: Tofu ricotta is a great alternative that mimics the texture and flavor of vegan ricotta.

• Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar flavor profile and can be used interchangeably with marinara sauce.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions can give a more intense and fresh onion flavor.

• Dried basil - Substitute with fresh basil: Fresh basil offers a more vibrant and aromatic flavor compared to dried basil.

• Dried oregano - Substitute with fresh oregano: Fresh oregano provides a more potent and aromatic flavor than dried oregano.

• Salt - Substitute with sea salt: Sea salt can offer a more nuanced flavor compared to regular table salt.

• Pepper - Substitute with white pepper: White pepper can be used for a slightly different but still complementary flavor.

• Allow the stuffed shells to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.

• For short-term storage, place the stuffed shells in an airtight container. They can be refrigerated for up to 3-4 days.

• If you plan to freeze the stuffed shells, arrange them in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This initial freezing step prevents them from sticking together.

• Once the stuffed shells are frozen solid, transfer them to a freezer-safe container or a resealable plastic bag. Label the container with the date to keep track of freshness.

• When ready to enjoy, thaw the stuffed shells in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the pasta and filling.

• To reheat, preheat your oven to 375°F (190°C). Place the stuffed shells in a baking dish, cover with marinara sauce, and cover the dish with aluminum foil. Bake for 25-30 minutes, or until heated through.

• For a quicker reheating option, you can also microwave the stuffed shells. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, or until hot.

• If you find the stuffed shells have dried out slightly during storage, add a splash of vegetable broth or extra marinara sauce before reheating to keep them moist and flavorful.

• Always check the internal temperature of the stuffed shells to ensure they are heated through properly. They should reach an internal temperature of 165°F (74°C) for safe consumption.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spinach ricotta stuffed shells in an oven-safe dish.
  3. Add a splash of marinara sauce or a bit of vegetable broth to keep them moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place the stuffed shells in a microwave-safe dish.
  2. Add a small amount of marinara sauce or water to the dish to maintain moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes.
  5. Check the temperature and stir the sauce if needed. Continue microwaving in 1-minute intervals until heated through.

• Stovetop Method:

  1. Place the stuffed shells in a skillet or saucepan.
  2. Add a bit of marinara sauce or vegetable broth to the pan.
  3. Cover the pan with a lid.
  4. Heat over medium-low heat for about 10-15 minutes, stirring occasionally to ensure even heating.
  5. Check to make sure the shells are heated through before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket in a single layer.
  3. Lightly spray with a bit of olive oil to keep them from drying out.
  4. Air fry for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  5. Remove once they are heated through and slightly crispy on the edges.

• Oven: Used to bake the stuffed shells at the specified temperature to ensure they are cooked through and the flavors meld together.

• Large pot: Necessary for boiling the jumbo pasta shells according to the package instructions.

• Colander: Used to drain the cooked pasta shells after boiling.

• Mixing bowl: Essential for combining the chopped spinach, vegan ricotta cheese, and spices to create the stuffing mixture.

• Spoon: Handy for mixing the stuffing ingredients together in the mixing bowl.

• Baking dish: Used to arrange the stuffed shells and bake them in the oven.

• Aluminum foil: Covers the baking dish to ensure the stuffed shells cook evenly and retain moisture.

• Measuring cups: Needed to measure out the ingredients accurately, such as the marinara sauce and vegan ricotta cheese.

• Measuring spoons: Used to measure the spices like garlic powder, onion powder, dried basil, and dried oregano.

• Knife: Required for chopping the fresh spinach.

• Cutting board: Provides a safe surface for chopping the spinach.

• Tongs: Useful for handling the cooked pasta shells without breaking them.

• Serving spoon: Ideal for serving the hot stuffed shells once they are baked.

Prepare the filling in advance: Mix the spinach and vegan ricotta cheese with spices the night before to save time on the day of cooking.

Use pre-made marinara sauce: Opt for a high-quality store-bought marinara sauce to cut down on prep time.

Cook pasta shells ahead: Boil and drain the jumbo pasta shells earlier in the day and store them in the fridge until ready to use.

Assemble and refrigerate: Stuff the shells and arrange them in the baking dish, then refrigerate. Simply bake when ready to serve.