Cheesy Spinach Ricotta Shells

$When making spinach ricotta stuffed shells, you need a few key ingredients. These will help you create a delicious and cheesy dish. Here’s the list: - 20 jumbo pasta shells - 1 cup fresh ricotta cheese - 2 cups fresh spinach, finely chopped - 1 cup shredded mozzarella cheese, divided - 1/2 cup finely grated Parmesan cheese - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste - 2 cups marinara sauce - Fresh basil leaves, for garnish Each ingredient plays a vital role. The jumbo pasta shells hold the tasty filling. Ricotta cheese gives a creamy texture. Spinach adds color and nutrition. Mozzarella melts beautifully on top. Parmesan cheese adds depth of flavor. The egg helps bind the filling. Garlic and onion powders bring extra taste. Italian seasoning gives it a nice herbal note. Salt and pepper enhance everything. Finally, marinara sauce keeps the shells moist while baking. Fresh basil makes a lovely garnish. Now that you know the ingredients, you can gather everything you need. This dish is simple yet full of flavor. Happy cooking! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Cook jumbo pasta shells until they are al dente. Start by preheating your oven. This step is key to making sure your dish cooks evenly. While the oven heats, cook the pasta shells. Follow the package instructions carefully. You want them soft but still firm enough to hold the filling. Once cooked, drain the shells and let them cool a bit. This will make them easier to handle later. - Mix ricotta, spinach, mozzarella, Parmesan, egg, and spices. - Ensure consistency is creamy and well blended. In a large mixing bowl, combine the ricotta cheese and finely chopped spinach. Add half of the mozzarella cheese, the grated Parmesan cheese, and the egg. Then, sprinkle in garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Mix everything well. The goal is to create a creamy filling that is smooth and well combined. This mixture will give your shells a rich flavor. - Fill each shell with the mixture. - Arrange shells in a baking dish and cover with marinara sauce. - Top with remaining mozzarella cheese and bake. Now comes the fun part: filling the shells! Use a spoon or small scoop to fill each shell generously with the mixture. Place the stuffed shells seam-side up in a greased 9x13-inch baking dish. Make sure they fit snugly but aren’t overcrowded. Once they are all filled, pour marinara sauce over the shells. Cover them completely to keep them moist while baking. Lastly, sprinkle the remaining mozzarella cheese on top for that cheesy goodness. Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be melted and bubbly, with a golden hue. Once done, let the dish cool for about 5 minutes. This helps with serving. Enjoy your delicious spinach ricotta stuffed shells! - How to achieve the perfect al dente pasta Cook the jumbo shells just until firm. Follow the package instructions carefully. Test one shell to ensure it has a slight bite. This makes filling easier and helps keep the shape. - Ensuring even filling distribution in shells Use a small scoop or a spoon. Fill each shell generously, but do not overstuff. This way, every shell gets a taste of the creamy filling, and they bake evenly. - Presentation tips for serving the dish Place the stuffed shells on a large, flat platter. Drizzle extra marinara sauce around the edge for color. Top with fresh basil leaves for a nice touch. This makes your dish look inviting and fresh. - Wine pairings that complement spinach ricotta stuffed shells Pair these shells with a light white wine, like Pinot Grigio. It balances the richness of the cheese. A soft red, like Chianti, also works well, enhancing the flavors of the marinara. - Tips for preparing in advance You can prepare the filling and stuff the shells a day before. Store them in the fridge, covered with plastic wrap. Just add the sauce and cheese before baking. - Reheating instructions for leftovers To reheat, cover the dish with foil. Bake at 350°F (175°C) for about 20 minutes. Check if heated through before serving. This keeps the shells moist and tasty. Pro Tips Tip Title: Use Fresh Spinach: Fresh spinach not only provides a vibrant color but also enhances the flavor of the filling. Avoid using frozen spinach, as it may contain excess moisture. Tip Title: Bake Covered: Covering the dish with foil during the first part of baking helps to steam the shells, keeping them moist and preventing them from drying out. Tip Title: Cheese Variations: Feel free to experiment with different types of cheese! Adding a blend of cheeses such as Gouda or Fontina can elevate the flavor profile. Tip Title: Let it Rest: Allowing the dish to cool for a few minutes after baking helps the filling set, making it easier to serve without spilling. {{image_4}} To make spinach ricotta stuffed shells gluten-free, choose gluten-free pasta shells. Many brands offer great options that taste just as good. You can find them in most stores. Cook these shells as you would regular pasta. Follow the package instructions for the best results. For a vegetarian twist, keep the recipe as is. It’s already meat-free and packed with flavor. You can also use egg substitutes if needed. Just ensure they help bind the filling well. You can easily switch up the flavor of your stuffed shells. Adding fresh herbs like basil or parsley can make a big difference. You can also try using dried herbs like oregano or thyme. These can add a nice touch to your dish. Incorporating other vegetables into the filling is another great idea. You can mix in finely chopped mushrooms, zucchini, or bell peppers. These veggies add extra nutrients and color. Just make sure to sauté them first to get rid of excess moisture. To keep your spinach ricotta stuffed shells fresh, refrigerate them in an airtight container. Make sure they cool down before sealing. They will stay good in the fridge for about 3 to 5 days. If you want to enjoy them later, freezing is a great option. To freeze your stuffed shells, let them cool completely first. Then, place them in a single layer in a freezer-safe dish. You can also wrap them tightly in plastic wrap, then foil. This keeps them from freezer burn. They can stay frozen for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. To reheat, place them in a baking dish with a bit of marinara sauce on top. Cover with foil and bake at 375°F (190°C) for about 25 minutes. Remove the foil for the last 10 minutes to get that lovely cheese bubbly and golden. Enjoy your meal! To prevent the shells from breaking, cook them until they are just al dente. This means they should still have a slight bite. When draining, be gentle. Use a large pot and enough water to avoid crowding. You can also add a little oil to the water. This helps keep the shells from sticking together. Yes, you can use store-bought marinara sauce! It saves time and still tastes great. Look for a brand with simple ingredients. If you want, you can add extra spices or herbs to enhance the flavor. Homemade sauce is also an option if you have time. If you need a substitute for ricotta cheese, try cottage cheese. It has a similar texture but is a bit runnier. You can blend it to make it creamier. Cream cheese is another choice, though it will make the filling richer. Silken tofu is great for a dairy-free option. You can make this dish ahead in a few easy steps. Prepare the stuffed shells and place them in the baking dish. Cover with marinara sauce and cheese. Instead of baking, wrap the dish tightly in foil. You can store it in the fridge for up to 24 hours. When ready, bake it straight from the fridge, adding a few extra minutes to the time. This blog post covered how to make delicious spinach ricotta stuffed shells. You learned about key ingredients, easy steps to prepare the dish, and helpful tips for success. Don't forget to explore variations to suit your needs. Preparing ahead and storing properly ensures your meal remains tasty. With these insights, you can impress everyone with your cooking skills. Enjoy your stuffed shells and have fun experimenting with flavors!$

Cheesy Spinach Ricotta Shells

Delicious jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted mozzarella.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Ingredients

20 pieces jumbo pasta shells
1 cup fresh ricotta cheese
2 cups fresh spinach, finely chopped
1 cup shredded mozzarella cheese, divided
0.5 cup finely grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
to taste Salt and freshly ground black pepper
2 cups marinara sauce
for garnish Fresh basil leaves

Instructions

Start by preheating your oven to 375°F (190°C), ensuring it's ready for baking.
Prepare the jumbo pasta shells by cooking them according to the package instructions until they are al dente. Once cooked, carefully drain and place them aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, finely chopped spinach, half of the shredded mozzarella cheese (1/2 cup), grated Parmesan cheese, the egg, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well blended and creamy.
With a spoon or a small scoop, generously fill each cooked pasta shell with the spinach ricotta mixture. Arrange the filled shells seam-side up in a greased 9x13-inch baking dish, ensuring they are snug but not overcrowded.
Once all the shells are filled, pour the marinara sauce evenly over the top of the stuffed shells, making sure to cover them completely.
Sprinkle the remaining shredded mozzarella cheese over the marinara sauce to create a deliciously cheesy topping.
Cover the baking dish tightly with aluminum foil, then place it in the preheated oven and bake for 20 minutes.
After 20 minutes, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and just starting to turn golden.
Once done, take the dish out of the oven and allow it to cool for about 5 minutes before serving.
Just before serving, garnish the dish with fresh basil leaves to add a pop of color and freshness.

Notes

Serve the stuffed shells on an elegant large platter, garnished with a few fresh basil leaves. For an extra touch, add a light drizzle of additional marinara sauce around the edges.

Keyword baked, cheesy, pasta, ricotta, spinach