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Here’s what you need to make delicious spinach ricotta stuffed shells: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup grated mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg, lightly beaten - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (oregano, basil) - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role in making this dish rich and tasty. The jumbo pasta shells hold the creamy filling well. Ricotta cheese gives a smooth texture, while spinach adds color and nutrition. The mix of mozzarella and Parmesan cheeses adds depth and a cheesy crust. Don’t forget the egg! It helps bind the filling together. Garlic powder and Italian herbs bring out great flavors. Salt and pepper add just the right amount of seasoning. Marinara sauce gives the dish a tangy finish, and fresh basil leaves make it look pretty. Gather these ingredients, and you’re ready to create a comforting meal! To start, you need to boil the pasta shells. Fill a big pot with water and add salt. Bring it to a boil. Then, add 20 jumbo pasta shells to the pot. Cook them for about 9 minutes, or until they are al dente. After that, drain the shells in a colander. Let them cool for a few minutes. Next, it’s time to make the filling. In a mixing bowl, combine 2 cups of ricotta cheese and 1 cup of chopped fresh spinach. Then, add 1/2 cup of grated mozzarella cheese and 1/4 cup of grated Parmesan cheese. Crack in 1 lightly beaten egg. Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of dried Italian herbs, and a pinch of salt and pepper. Mix everything well until it’s all combined and creamy. Now, let’s put it all together. First, spread about 1/2 cup of marinara sauce on the bottom of a large baking dish. Take each cooked shell and stuff it with your cheese and spinach mixture. Place the stuffed shells in the dish with the seam side up. Once all shells are in, pour the rest of the marinara sauce on top. Make sure the shells are well coated. Now, sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake it in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. Once it's done, let it cool for a few minutes and enjoy! - Al dente pasta tips: Cook the jumbo pasta shells for about 9 minutes. You want them firm but not hard. This keeps them from tearing when you stuff them. A quick rinse in cold water helps stop the cooking. - Baking without overcrowding: When you place the shells in the dish, keep space between them. This allows the heat to reach all sides. It helps the cheese melt evenly and turns golden. - Additional spices and ingredients: Feel free to add some red pepper flakes for heat. A bit of lemon zest brightens the filling too. Fresh herbs like parsley or thyme can also add depth. - Cheese variations: If you want to mix things up, try goat cheese or feta. These options add a tangy note that works well with spinach. You can also use a mix of cheeses for a richer flavor. - Techniques for stuffing shells: Use a small spoon or piping bag for easy filling. This keeps your hands clean and makes it simple. Fill the shells completely but avoid overstuffing. - Avoiding fillings leakage: Be sure the shells are tightly sealed. If they are too loose, the filling may spill out during baking. Press the edges gently to help them stay closed. {{image_2}} You can make spinach ricotta stuffed shells even more colorful. Using different leafy greens adds great taste. Try kale or Swiss chard for a twist. They both mix well with ricotta. You can also add other vegetables like mushrooms or bell peppers. Sauté them first to bring out their flavors. This makes your dish rich in nutrients. If you want more protein, ground meat or sausage works great. Cook the meat before mixing it with the cheese. Chicken or turkey is another option. Shred cooked chicken and add it to the filling. This gives your dish a hearty feel, perfect for meat lovers. For those avoiding gluten, you can substitute the pasta shells. Look for gluten-free pasta brands. They are often made from rice or corn. You can also use zucchini slices as a shell alternative. Just bake them until soft. Some people also prefer alternative cheese options like dairy-free cheese. This keeps the dish creamy while meeting dietary needs. To store your leftover spinach ricotta stuffed shells, let them cool first. Place them in an airtight container. This keeps them fresh and moist. You can also use a glass dish with a lid. Make sure to seal it well. This helps prevent any odors from your fridge. If you want to freeze your stuffed shells, first let them cool. Then wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. When you’re ready to eat, thaw them in the fridge overnight. To reheat, place them in a preheated oven at 350°F (175°C) for about 30 minutes. Cover with foil to keep them moist. In the fridge, stuffed shells last about 3 to 5 days. Keep an eye on them. If you see any mold or an odd smell, throw them away. Fresh food is key to good meals. If they look dry or hard, it’s best to discard them too. Enjoy your leftovers safely! Yes, you can change the cheese to suit your taste. If you love a sharper flavor, try using feta cheese instead of ricotta. For a creamier touch, you can add cream cheese. Goat cheese gives a tangy kick that works well too. Mixing different cheeses can create a unique flavor profile. Just remember, the key is to balance the cheese with the spinach. Making these shells ahead is easy. You can prepare the filling and stuff the shells a day in advance. Just cover them with plastic wrap and store them in the fridge. You can also bake them later. If you want to freeze them, do so before baking. Just make sure to wrap them well. When you’re ready to cook, bake from frozen but add a bit more time. These stuffed shells pair well with many sides. A simple green salad adds freshness. Garlic bread is a classic choice that complements the sauce. You could also serve steamed vegetables for a healthy touch. Roasted asparagus or zucchini works well too. If you want something warm, a light soup can be a great start. In this blog post, we explored how to make delicious spinach ricotta stuffed shells. You learned about the key ingredients, preparation steps, and helpful tips for cooking. I shared variations for different diets, along with storage guidelines. Remember, you can get creative with flavors and ingredients. This dish is flexible and fun to make. With practice, you will impress your family and friends with this tasty meal. Happy cooking!

Spinach Ricotta Stuffed Shells

Discover the deliciousness of Spinach Ricotta Stuffed Shells with this easy recipe! Perfect for any occasion, these jumbo pasta shells are filled with a creamy ricotta and fresh spinach mixture, topped with marinara sauce and gooey cheese. This dish is both comforting and impressive, making it a family favorite. Click through to explore step-by-step instructions and create a delightful meal that will wow your guests!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup fresh spinach, chopped

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil)

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the jumbo pasta shells in a large pot of boiling salted water for about 9 minutes or until al dente. Drain and set aside to cool.

      In a mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, beaten egg, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.

        Spread about 1/2 cup of marinara sauce on the bottom of a large baking dish.

          Stuff each cooked shell with the cheese and spinach mixture, then place it in the baking dish seam side up.

            Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated.

              Sprinkle the remaining mozzarella and Parmesan cheeses on top.

                Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden.

                  Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4