Hey there, food lovers! If you’re craving a comforting dish that’s also kind to your tummy, you’re gonna love these Gluten-Free Spinach and Ricotta Stuffed Shells.
Imagine big, pasta shells packed to the brim with a creamy blend of ricotta and spinach, all smothered in marinara sauce. Seriously, what’s not to love? Plus, they are gluten-free, so anyone avoiding wheat can dive right in without worry. These stuffed shells are not just delicious; they’re also a great way to sneak those greens into your meal.
Trust me, it’s the perfect recipe to whip up for dinner that feels indulgent but is still healthy. Let’s get rolling (or should I say stuffing?) on how to make these cheesy delights!
Serving and Pairing Suggestions:
When it comes to serving these stuffed shells, I recommend dishing them up with a freshly made Spinach and Pomegranate Salad for a refreshing crunch.
Try Dairy-Free Carrot Ginger Soup with Coconut Milk as a starter. Pair this with Yogurt Mint Dressing drizzled on top for an extra zing! If you’re in the mood for something drinkable, a tall glass of Watermelon Agua Fresca complements the flavors perfectly – it’s light and fruity, just what you need! And if you’re feeling adventurous, dip a few Vegan Tofu Scramble bites on the side for a creative twist.
Need to make it a full spread? Consider whipping up some Zucchini Fritters with Tzatziki Sauce for a scrumptious side that everyone will enjoy.
Tips and Notes:
- Make-Ahead Option: Prepare the stuffed shells a day ahead. Just assemble them, cover, and store in the fridge. When it’s time to eat, pop them in the oven until bubbly!
- Cheese Swap: Don’t have ricotta on hand? Try cottage cheese for a similar texture or vegan cream cheese for a dairy-free alternative.
- Freezing: These shells freeze beautifully! Just store them in an airtight container after baking. When you’re ready to eat, reheat them in the oven.
- Add-Ins: Feel free to throw in some sautéed mushrooms or roasted red peppers into the filling for extra flavor.
- Sauce It Up: Don’t skimp on the sauce! A rich marinara drenched over the shells makes every bite even more comforting.
Ready to tackle this recipe? Let’s get to stuffing, and don’t forget to tag us if you try it out!
Gluten-Free Spinach and Ricotta Stuffed Shells
Equipment
- 1 Large pot
- 1 Baking dish
- 1 Mixing bowl
- 1 Spoon
Ingredients
- 12 jumbo gluten-free pasta shells - for stuffing
- 2 cups ricotta cheese - fresh
- 1 cup spinach - cooked and chopped
- 1 cup marinara sauce - homemade or store-bought
- 1/2 cup mozzarella cheese - shredded
- 1/2 teaspoon garlic powder - for flavor
- 1/2 teaspoon salt - to taste
- 1/4 teaspoon black pepper - to taste
- 1 tablespoon olive oil - for greasing dish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the gluten-free pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, garlic powder, salt, and pepper. Mix well.
- Stuff each shell with the ricotta and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a greased baking dish, then arrange the stuffed shells on top.
- Top the shells with remaining marinara sauce and sprinkle with mozzarella cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy your delicious stuffed shells!