Spinach and Ricotta Stuffed Shells: A Cheesy, Savory Delight

Serving: Spinach and Ricotta Stuffed Shells are perfect on their own or served with a side of garlic bread and a simple salad. It also pairs wonderfully with roasted vegetables or a side of sautéed greens.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.
Variants:

Meat Lovers’ Stuffed Shells: Add cooked ground beef, sausage, or turkey to the ricotta filling for a heartier version of the dish.
Vegan Spinach and Ricotta Stuffed Shells: Use dairy-free ricotta cheese and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a vegan-friendly option.
Cheesy Stuffed Shells: Add extra mozzarella and Parmesan to the filling for an even cheesier dish. You can also top with extra shredded cheese before baking for a golden, crispy crust.
FAQ:

Can I use frozen spinach?
Yes, you can use frozen spinach, just make sure to thaw and drain it well to remove excess moisture before adding it to the ricotta filling.

Can I make this dish ahead of time?
Yes! You can prepare the stuffed shells and assemble them in the baking dish ahead of time. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking.

Can I freeze stuffed shells?
Yes, you can freeze the assembled dish before baking. Cover the dish tightly with foil and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes if needed.