Creamy Spinach Ricotta Stuffed Shells

$To make creamy spinach ricotta stuffed shells, gather these ingredients: - 20 large pasta shells - 2 cups ricotta cheese - 1 cup cooked spinach, finely chopped - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, finely minced - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon ground nutmeg - 2 cups marinara sauce (store-bought or homemade) - Fresh basil leaves, for garnish You can swap some ingredients for a twist. Try these options: - Use cottage cheese instead of ricotta for a lighter filling. - Swap frozen spinach for fresh spinach; just squeeze out extra water. - Replace mozzarella with provolone for a sharper flavor. - Add a pinch of crushed red pepper for a spicy kick. To make this dish, you will need: - A large pot for boiling pasta - A mixing bowl for the filling - A teaspoon or piping bag for stuffing shells - A 9x13 inch baking dish for assembly - Aluminum foil to cover the dish while baking - An oven for cooking These tools make the process smooth and fun! With the right ingredients and tools, you set yourself up for a delicious meal that impresses. Set your oven to 375°F (190°C). This helps the dish bake evenly and perfectly. Boil a large pot of salted water. Add the pasta shells and cook until al dente. This usually takes about 10-12 minutes. Once cooked, drain the shells and let them cool slightly. This makes them easy to handle later. In a big bowl, mix together the ricotta cheese, chopped spinach, half of the mozzarella, and half of the Parmesan. Add the egg, minced garlic, onion powder, salt, black pepper, and nutmeg. Stir until everything is smooth and creamy. This filling brings great flavor to the shells. Take a teaspoon or a piping bag. Fill each shell with the creamy filling. Don’t overfill them; just a nice mound will do. This keeps the filling inside while baking. Pour a thin layer of marinara sauce in a 9x13 inch baking dish. Place the stuffed shells seam-side up in the dish. Cover the shells with the rest of the marinara sauce. Make sure they are fully coated for great flavor. Sprinkle the remaining mozzarella and Parmesan cheese on top of the sauced shells. This will create a nice, cheesy crust as they bake. Cover the dish with foil. This stops the cheese from browning too fast. Bake for 25 minutes. Then, take off the foil and bake for another 10-15 minutes. You want the cheese to bubble and turn golden brown. After baking, let the dish cool for about 5 minutes. This helps it set. Garnish with fresh basil leaves for a pop of color and flavor. Enjoy your creamy spinach ricotta stuffed shells! To cook pasta shells, boil salted water in a big pot. Add the shells and stir gently. Cook until they are al dente, which means they should still have a slight bite. Drain the shells carefully and let them cool for a bit. This step is key; if you overcook, they may break. To make the filling super tasty, use fresh spinach. Cook it first and chop it finely. Mix the spinach with ricotta, mozzarella, Parmesan, garlic, and spices. Each ingredient adds depth. A touch of nutmeg gives warmth, while onion powder boosts the flavor. Make sure to mix until creamy and smooth. Serve the stuffed shells on plates, drizzled with extra marinara. Add a sprinkle of cheese on top for a nice finish. A sprig of fresh basil not only looks nice but adds bright flavor. This simple touch makes the dish feel gourmet and special. Your guests will love the effort! {{image_4}} To make a meat lovers version, add cooked ground meat. Ground beef or sausage works well. Mix the meat into the ricotta filling before stuffing the shells. This adds richness and flavor. You can also layer some meat in the marinara sauce. This gives every bite a hearty taste. For a vegetarian twist, add different vegetables to the filling. Roasted red peppers or artichokes add great flavor. You can also mix in some sautéed mushrooms. These ingredients boost the taste and texture. You can try adding spices like red pepper flakes for a hint of heat. If you need a gluten-free option, use gluten-free pasta shells. They cook similarly to regular shells. Be sure to check the cooking time on the package. You can also use a mix of ricotta and gluten-free breadcrumbs for a thicker filling. This keeps the dish tasty and safe for gluten-free diets. After enjoying your creamy spinach ricotta stuffed shells, store any leftovers in an airtight container. Place them in the fridge within two hours of cooking. They will stay fresh for about three to four days. If you want to keep them longer, consider freezing them. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. If using a microwave, place a serving on a microwave-safe plate. Heat for about 2-3 minutes, checking to ensure it warms evenly. To freeze the dish, prepare it as usual but do not bake it. Once you stuff the shells and assemble them with sauce and cheese, cover the dish tightly with plastic wrap and foil. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight and bake as directed. This way, you can enjoy a homemade meal anytime! Yes, you can use different cheeses! Try using feta for a tangy twist. Goat cheese also works well for a creamy texture. You can mix and match cheeses based on your taste. To make this dish ahead, prepare the stuffed shells and assemble them in the baking dish. Cover it well and store it in the fridge. Bake it the next day, adding a few extra minutes to the cooking time. These stuffed shells pair well with a simple side salad. A garlic bread or crusty bread is great, too. You can also serve a light vegetable dish, like steamed broccoli or roasted asparagus. Your dish is ready when the cheese is bubbly and golden brown. If you insert a knife into the center, it should feel hot. Let it rest for five minutes before serving to let the flavors settle. This blog post covered everything you need for creamy spinach ricotta stuffed shells. We looked at key ingredients, cooking steps, and handy tips. You learned about variations and how to store leftovers. With the right tools and careful prep, you can delight everyone with this dish. Enjoy making it and try adding your own twist. Cooking should be fun, so make it yours!$

Creamy Spinach Ricotta Stuffed Shells

Indulge in the deliciousness of creamy spinach ricotta stuffed shells! This easy recipe guides you through crafting large pasta shells filled with a rich ricotta and spinach mixture, all covered in marinara sauce and melted cheese. Perfect for a hearty family meal or impressing guests. Click now to discover the full recipe and elevate your dinner game! #StuffedShells #PastaLovers #HealthyRecipes #EasyDinnerIdeas

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Ingredients

20 large pasta shells

2 cups ricotta cheese

1 cup cooked spinach, finely chopped

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, finely minced

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

2 cups marinara sauce (store-bought or homemade)

Fresh basil leaves, for garnish

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) so it’s ready for baking.

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta shells and cook according to package directions until they are al dente. Once cooked, carefully drain and allow them to cool slightly to handle.

Prepare the Filling: In a mixing bowl, combine the ricotta cheese, finely chopped spinach, half of the shredded mozzarella, half of the grated Parmesan, egg, minced garlic, onion powder, salt, black pepper, and nutmeg. Stir the mixture until it's well blended and creamy.

Stuff the Shells: Using a teaspoon or a piping bag, gently fill each cooked shell with the ricotta-spinach mixture. Take care not to overfill; just enough to create a generous mound.

Assemble the Dish: Pour a thin layer of marinara sauce into the bottom of a 9x13 inch (or equivalent) baking dish. Place the stuffed shells in the dish seam-side up. Pour the remaining marinara sauce generously over the shells, ensuring they are fully coated.

Add Cheese: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the sauced shells, providing a golden and cheesy topping.

Bake: Tightly cover the baking dish with foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has a golden hue.

Serve: Once baked, remove the dish from the oven and let it rest for about 5 minutes before serving. Garnish with fresh basil leaves for a burst of flavor and color.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the stuffed shells on individual plates, drizzled with a bit of extra marinara sauce, and top with a sprig of fresh basil for an elegant touch.