Cheesy Spinach Stuffed Shells

$- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 egg - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil, for garnish Each ingredient plays a key role in making cheesy spinach stuffed shells delightful. The jumbo pasta shells hold the rich filling. Spinach adds color and nutrition. Ricotta cheese brings creaminess, while mozzarella and Parmesan offer that gooey, melty texture. The egg binds everything, making the filling stable. Marinara sauce adds a tangy flavor that balances the richness of the cheese. Garlic and onion powders enhance the taste without overpowering it. - Caloric breakdown per serving: About 400 calories - Macronutrient details: - Protein: 20g - Carbohydrates: 45g - Fat: 15g Knowing the nutritional facts helps you enjoy your meal guilt-free. These cheesy spinach stuffed shells provide a good amount of protein and carbs. They are rich in flavors but also filling. You can enjoy them as a main dish or a side. 1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This helps cook the dish evenly. 2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook them until they are al dente. This usually takes about 10-12 minutes. Drain and set them aside to cool. 3. Prepare the Filling: In a large bowl, mix together the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Stir until you have a creamy filling. It should look smooth and well combined. 4. Stuffing the Pasta Shells: Take each cooled pasta shell and fill it generously with the spinach-cheese mixture. Make sure to pack it in well; you want them to be full. 5. Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top. Pour the remaining marinara sauce over the shells. Finally, sprinkle the rest of the mozzarella cheese on top for that gooey finish. 6. Covering and Baking Time: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. This keeps the shells moist while baking. 7. Final Steps to Achieve Golden Cheese: After 25 minutes, remove the foil and bake for another 10-15 minutes. This allows the cheese to become bubbly and golden. Once done, let it sit for 5 minutes before serving. Enjoy the rich flavors and creamy texture of your cheesy spinach stuffed shells! For the full recipe, check out the complete guide. - How to avoid undercooked pasta shells: Always use a large pot with plenty of water. Add salt to the boiling water for flavor. Cook the shells until they are al dente. This means they should be firm but not hard. Drain them carefully. Rinse with cold water to stop the cooking. This step helps to keep the shells intact for stuffing. - Ensuring a creamy filling: For a smooth filling, mix ricotta cheese well with the other ingredients. Blend the spinach into small pieces. This way, you get a nice, even texture. Adding an egg binds the filling together. Don't skimp on the cheese; it makes everything creamier. - Garnishing suggestions: After baking, sprinkle fresh basil on top for color and flavor. You can also add more Parmesan cheese for a cheesy finish. A drizzle of olive oil adds shine and richness. - Serving guidelines: Serve the stuffed shells on a large platter. Arrange them neatly to show off the filling. Keep some extra marinara sauce on the side for dipping. - Preparing components in advance: You can cook the shells and make the filling a day ahead. Store them separately in the fridge. This saves time when you're ready to bake. Just stuff the shells and assemble the dish. - Using store-bought marinara sauce: If you're short on time, use a good quality store-bought marinara. It tastes great and cuts down on prep time. Just pour it over the shells before baking for a quick yet delicious meal. For the full recipe, don't forget to check out the detailed instructions and tips provided! {{image_2}} You can easily modify this dish to suit your needs. For a vegan option, swap out the cheese and egg for plant-based alternatives. Use tofu or cashew cheese to create a creamy filling. Nutritional yeast can give a cheesy flavor too. For a gluten-free version, choose gluten-free jumbo pasta shells. They work just as well and taste great. You can change the flavor profile by adding different cheeses. Try goat cheese or feta for a tangy twist. Mixing in some smoked gouda can add a rich depth. Fresh herbs like thyme or oregano can brighten the dish. A sprinkle of crushed red pepper flakes will add a nice kick. Feel free to experiment with the filling. You can use other vegetables like mushrooms, zucchini, or bell peppers. Roasted veggies bring a lovely sweetness. If you want meat, ground turkey or beef makes a hearty filling. Just cook the meat first and mix it with the cheese and spinach. The Full Recipe will guide you through the basics, but these variations let you get creative! To keep your cheesy spinach stuffed shells fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. They can last up to three days. Make sure the shells are cool before sealing. - Freezing: For longer storage, freeze the stuffed shells. Wrap each shell individually in plastic wrap. Place them in a freezer-safe bag. They can last up to three months. Reheating the dish can be easy with a few tips: - Oven: Preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil and heat for about 20-25 minutes. This method keeps the shells cheesy and flavorful. - Microwave: For quick reheating, use the microwave. Place one or two shells on a plate. Cover with a damp paper towel. Heat for 1-2 minutes. Check if they are warm throughout. This method is faster but may make the texture less crisp. These steps help your cheesy spinach stuffed shells stay tasty and enjoyable! How long can I store the stuffed shells in the refrigerator? You can store cheesy spinach stuffed shells in the fridge for up to three days. Just make sure to keep them in an airtight container. When you want to eat them, reheat them in the oven for best results. Can I use different types of cheese for this recipe? Yes, you can! Feel free to mix or match cheeses. Try using goat cheese, feta, or even a bit of cheddar. Each cheese brings its own flavor to the dish. What can I serve with cheesy spinach stuffed shells? These stuffed shells pair well with a simple side salad or garlic bread. A light tomato salad also complements the dish nicely. You can even add a sprinkle of red pepper flakes for a kick. Can I make the filling ahead of time? Absolutely! You can prepare the filling a day before. Just store it in the fridge until you are ready to stuff the shells. What is the best way to cook jumbo pasta shells? To cook jumbo shells, boil them in salted water. Follow the package instructions for timing. Make sure to cook them until they are al dente. This keeps them from breaking when you stuff them. Can I scale the recipe for larger servings? Yes, you can easily double the recipe. Just increase all the ingredients proportionally. This is great for family gatherings or dinner parties. How can I make this recipe spicier? To spice things up, add crushed red pepper flakes to the filling. You can also mix in some spicy sausage or jalapeños for an extra kick. Adjust the heat level to your taste! Cheesy spinach stuffed shells are easy and tasty. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to customize your dish and store leftovers. These shells are great for family dinners or gatherings. With variations for diets, you can fit anyone's taste. Cook, share, and enjoy this dish. Happy cooking!$

Delight your taste buds with these Cheesy Spinach Stuffed Shells, a perfect blend of creamy ricotta and fresh spinach nestled in jumbo pasta shells. This easy recipe is packed with flavor and makes a hearty meal the whole family will love. With simple steps and delicious results, you'll impress everyone at the table. Click through to discover how to create this mouthwatering dish that’s sure to become a favorite!

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Ingredients

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

2 cups marinara sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh basil, for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente. Drain and set aside to cool.

Prepare the Filling: In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly until you have a creamy filling.

Stuff the Shells: Take each cooled pasta shell and fill it generously with the spinach-cheese mixture.

Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells on top, then pour the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella cheese on top.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Garnish and Serve: Once out of the oven, let it sit for 5 minutes. Garnish with fresh basil before serving.

Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings

- Presentation Tips: Serve the stuffed shells on a large platter garnished with a sprinkle of extra Parmesan and fresh basil leaves for a vibrant touch.