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- 20 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 large egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - 3 cups marinara sauce - Fresh basil leaves, for garnish The jumbo pasta shells are key for holding the filling. They provide a sturdy base for our dish. Fresh spinach adds a bright, earthy taste. It gives the dish a healthy twist. Ricotta cheese is creamy and rich. It blends well with the spinach and creates a smooth filling. Mozzarella cheese melts beautifully, adding gooey goodness. Parmesan cheese brings a salty, nutty flavor that enhances the dish. You can get creative with your stuffed shells. Add cooked ground beef or turkey for extra protein. Try adding herbs like oregano or thyme for more flavor. For a spicy kick, toss in some red pepper flakes. If you want a richer taste, use cream cheese with the ricotta. You can also swap marinara for a homemade sauce or a pesto drizzle. To start, boil water in a large pot. Add salt to the water to enhance flavor. Drop in 20 jumbo pasta shells and cook until they are al dente. This usually takes about 8 to 10 minutes. Once cooked, drain the shells and set them aside on a wire rack. This helps them cool down quickly. In a large mixing bowl, combine the filling ingredients. Add 2 cups of finely chopped spinach, 1 cup of ricotta cheese, half of the mozzarella, and half of the Parmesan. Don’t forget the beaten egg, garlic powder, onion powder, salt, and pepper. Mix everything well until it’s smooth and creamy. This filling is what makes the shells special. Now it’s time to put everything together. First, spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Next, take each cooled pasta shell and fill it with the spinach and ricotta mixture. Place them open side up in the dish. Once all shells are filled, pour the remaining marinara sauce over them. Make sure each shell gets a good layer of sauce. Finally, sprinkle the rest of the mozzarella and Parmesan on top. - Cooking Time and Temperatures: Cover the dish tightly with aluminum foil. Bake in the preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly and golden brown cheese as a sign that it is ready. Once done, let the dish cool for a few minutes before serving. To get the best texture in your stuffed shells, focus on the filling. Use fresh spinach and mix it well with ricotta cheese. This blend gives a creamy and smooth texture. Add a beaten egg to bind the filling. The egg helps hold everything together. Cook your pasta shells until they are just al dente. If they are too soft, they may break when you fill them. One common mistake is overcooking the pasta. If the shells are mushy, they won’t hold the filling well. Another mistake is skimping on the sauce. You need enough sauce to keep the shells moist while baking. Also, don’t forget to cover your dish with foil at first. This step helps melt the cheese without burning it. Serve your spinach and ricotta stuffed shells hot from the oven. A sprinkle of fresh basil on top adds color and taste. Pair the dish with a simple green salad for a balanced meal. Garlic bread is also a great side. The crunchy bread complements the creamy filling nicely. For a fun twist, try adding some red pepper flakes to your marinara sauce for a kick! Looking for the full recipe? You can find it in the recipe section! {{image_4}} If you need a gluten-free option, you can easily swap the pasta. Look for gluten-free jumbo shells made from rice or corn. These work well and taste great. Just follow the cooking instructions on the package. They should cook like regular shells, making them simple to use in this dish. Want to mix it up? You can add other ingredients to the filling. Try adding cooked ground turkey or chicken for extra protein. You can also mix in some cooked mushrooms or roasted red peppers for added flavor. For a spicy kick, toss in some red pepper flakes. These changes can make the dish more exciting and tailored to your taste. To make this dish lighter, consider using low-fat ricotta and mozzarella. You can also skip the egg if you want to cut down on fat. Instead, use a bit of plain Greek yogurt for added creaminess. This keeps the flavors rich while lowering the calories. Enjoy your meal guilt-free while still savoring every bite! To keep your tasty spinach and ricotta stuffed shells fresh, follow these steps: - Cool the dish: Let the shells cool to room temperature. - Use airtight containers: Transfer them to a container with a tight lid. - Refrigerate: Store in the fridge for up to 3 days. Reheating is easy and keeps the flavors alive. Here’s how to do it: - Oven method: Preheat your oven to 350°F (175°C). Place the shells in a baking dish with some sauce. Cover with foil and heat for 20 minutes. - Microwave method: Place one or two shells on a microwave-safe plate. Heat for 1-2 minutes, checking to ensure they are warm throughout. Freezing is a great option for meal prep. Here’s the best way to freeze them: - Prepare for freezing: Fill the shells as usual, but do not bake them. - Use freezer-safe containers: Place the filled shells in a single layer in containers. - Add sauce: Pour marinara sauce over the shells. - Seal tightly: Wrap the containers well with plastic wrap and then foil. - Label and freeze: Write the date on the container. They can freeze for up to 3 months. This way, you can enjoy your spinach and ricotta stuffed shells anytime! For the full recipe, check out the detailed cooking instructions. Yes, you can make these shells ahead of time. Prepare the dish up to the baking step. Cover it tightly and store it in the fridge for one to two days. When ready to bake, add a few extra minutes to the cooking time if the dish is cold. This makes meal prep easy and stress-free. If you need a ricotta substitute, try cottage cheese or cream cheese. Blend cottage cheese until smooth for a similar texture. Cream cheese adds a rich flavor but is thicker. You can also use Greek yogurt for a lighter option. Each choice brings a unique taste but works well in this recipe. To make homemade marinara sauce, start with these simple steps: - Sauté 1 chopped onion and 2 minced garlic cloves in olive oil until soft. - Add 1 can (28 oz) of crushed tomatoes. - Stir in 1 teaspoon of dried oregano, 1 teaspoon of sugar, and salt to taste. - Simmer for 20 minutes. This sauce is fresh, tasty, and easy to customize with herbs. - Where can I find the full recipe? You can find the full recipe for Spinach and Ricotta Stuffed Shells in the article above. It includes detailed steps and tips for making this dish a success. This blog post covered how to make delicious Spinach and Ricotta Stuffed Shells. We discussed key ingredients and shared tips for the best texture. I provided step-by-step instructions, including storage tips and variations, like gluten-free options. In closing, I encourage you to customize the dish to fit your taste. Enjoy experimenting with new fillings and sauces. Your kitchen can be your canvas, so create a meal that delights!

Spinach and Ricotta Stuffed Shells

Discover the creamy goodness of Cheesy Spinach & Ricotta Shells, a perfect comfort food dish! Filled with fresh spinach, ricotta, and melted cheese, this easy recipe is sure to impress your family and friends. With simple steps to bake until bubbly and golden, it’s a delightful meal everyone will love. Don’t miss out on creating this delicious dish; click through to explore the recipe and enjoy a slice of cheesy heaven!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 large egg, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

3 cups marinara sauce

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it’s ready once you're done preparing the dish.

    In a large pot of boiling salted water, cook the jumbo pasta shells according to the package instructions until al dente. Once cooked, drain the shells and set them aside to cool slightly on a wire rack or a clean kitchen towel.

      In a spacious mixing bowl, combine the finely chopped spinach, ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, the beaten egg, garlic powder, onion powder, salt, and pepper. Stir the mixture thoroughly until all ingredients are well blended and set aside.

        Generously spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish, ensuring the base is evenly covered.

          Take each cooled pasta shell and fill it generously with the spinach and ricotta mixture, then arrange the stuffed shells in the baking dish, placing them open side up to allow the sauce to seep inside.

            Pour the remaining marinara sauce evenly over the stuffed shells, ensuring each one has a delicious coating.

              Sprinkle the remaining shredded mozzarella and grated Parmesan cheese generously across the top for a cheesy finish.

                To prevent the cheese from burning, cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes.

                  After 25 minutes, carefully remove the foil to allow the top cheese to brown, then continue baking for an additional 10 to 15 minutes, or until the cheese is bubbly and golden brown.

                    Once baked to perfection, remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves for a fragrant touch before serving.

                      Prep Time: 20 mins | Total Time: 55 mins | Servings: 6

                        - Presentation Tips: Serve the cheesy spinach and ricotta shells directly from the baking dish, or plate them individually with a drizzle of marinara sauce around the base for a beautiful contrast. A sprinkle of extra basil on top will enhance the visual appeal!