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Here’s what you need to make cheesy spinach stuffed shells. Gather these items before you start cooking: - 20 large jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups fresh spinach - 1 egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role. The jumbo shells hold the filling. Ricotta adds creaminess. Mozzarella gives melty goodness, while Parmesan adds a savory bite. Fresh spinach not only adds color but also boosts nutrition. Don’t forget the egg; it helps bind the filling. Garlic and onion powder bring depth to the flavor. Italian seasoning adds a nice herbal touch. Salt and pepper balance everything out. Lastly, marinara sauce adds moisture and a rich taste. Fresh basil makes for a beautiful garnish. Having everything ready ensures cooking goes smoothly. Enjoy the process and the delicious results! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Cook the jumbo pasta shells in boiling water until they are al dente. This means they should be firm but cooked through. Drain the shells and let them cool a bit. - In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. - Add the roughly chopped spinach, beaten egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. - Mix everything well until you have a smooth and creamy filling. - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. This adds flavor and keeps the shells moist. - Take each cooked pasta shell and fill it with about 2 tablespoons of the cheese and spinach mixture. - Arrange the filled shells in the baking dish on top of the marinara sauce. - Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. - Finally, sprinkle a generous amount of shredded mozzarella cheese on top for that melty goodness. - Cover the baking dish with aluminum foil. - Bake in the preheated oven for 25 minutes. - After that, remove the foil and bake for an additional 10-15 minutes. You want the cheese to be bubbly and golden brown. - Once done, take the dish out of the oven and let it sit for 5 minutes before serving. This helps the shells hold their shape. Garnish with fresh basil leaves for a nice touch. To get the right texture, mix the ricotta cheese with the mozzarella and Parmesan. This blend should feel creamy but still hold its shape. A beaten egg helps bind the mixture. If you want more flavor, try adding fresh herbs like basil or parsley. You can also use different cheeses, like goat cheese, for a tangy twist. Watch your baking time closely. Bake the shells covered for 25 minutes. Then, uncover and bake for another 10 to 15 minutes. This way, the cheese gets nice and bubbly. To keep the shells from drying out, ensure they are fully covered with marinara sauce. You can also add a bit of water to the baking dish before covering it. Pair your cheesy spinach stuffed shells with a fresh salad or garlic bread. A side of steamed vegetables adds a healthy touch. For garnishing, sprinkle fresh basil leaves on top right before serving. You can also add a dash of red pepper flakes for a bit of heat. Pro Tips Use Fresh Spinach: For maximum flavor and nutrition, opt for fresh spinach over frozen. It retains a better texture and taste in the dish. Cheese Variations: Feel free to mix different cheeses like feta or goat cheese for a unique twist on the flavor profile. Make Ahead: Prepare the stuffed shells in advance and refrigerate them. Just bake them before serving for a quick meal. Extra Saucy: If you prefer a saucier dish, add more marinara sauce on top before baking for extra moisture and flavor. {{image_2}} You can easily boost your cheesy spinach stuffed shells by adding proteins. If you want to include chicken, try using shredded rotisserie chicken. Just mix it into the cheese and spinach filling. For sausage lovers, cook some Italian sausage and crumble it into the filling. This will add a savory kick! For a vegetarian twist, consider adding more greens. You can mix in chopped kale or sautéed mushrooms. These options keep the dish colorful and healthy while enhancing the flavors. Spice up your stuffed shells with different herbs and spices. Try adding a pinch of red pepper flakes for heat or some fresh parsley for brightness. You can also experiment with spices like cumin or smoked paprika for a unique taste. Switching up the cheese can also change things. Instead of mozzarella, try using gouda or a sharp cheddar. Each cheese brings its own flavor, making the dish fun and different every time. If you're looking for gluten-free options, use gluten-free jumbo pasta shells. They work just as well and taste great. For a vegan version, swap out the cheeses for cashew cheese or any plant-based cheese. Replace the egg with a flax egg or silken tofu. These substitutions will keep your stuffed shells delicious and suitable for everyone! To store leftovers, let the cheesy spinach stuffed shells cool down first. Place them in an airtight container. This helps keep them fresh. You can keep them in the fridge for about 3 to 5 days. Make sure you cover them well to prevent drying out. For freezing, use a freezer-safe container or wrap them tightly in plastic wrap. This keeps them safe from freezer burn. You can freeze the stuffed shells for up to 3 months. When ready to eat, thaw them overnight in the fridge. This makes reheating easier. To reheat stuffed shells, use the oven for best results. Set the oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 20 minutes. You can also microwave them, but this may change the texture. If using the microwave, heat in short bursts, about 2 to 3 minutes. Always check that they are heated through before serving. It takes about 20 minutes to prep and 50 minutes to cook. You will spend time cooking the pasta and mixing the filling. Baking takes the longest, but it’s worth the wait. Yes, you can. Prepare the shells and fill them, but do not bake. Cover the dish with foil and keep it in the fridge. When you are ready, bake them straight from the fridge. This makes dinner easy on busy nights. You can use cottage cheese or cream cheese. Cottage cheese gives a lighter texture, while cream cheese adds a rich creaminess. Both will change the taste a bit but will still be tasty. Look for bubbly cheese and a golden top. The shells should feel soft but not mushy. Let them sit for five minutes before serving. This helps the flavors settle and makes it easier to scoop them out. You now have a clear plan for making cheesy spinach stuffed shells. We covered the ingredients, preparation steps, and helpful tips. You can tweak this dish to suit your taste, adding proteins or herbs. Storing leftovers is easy, whether in the fridge or freezer. With this guide, you'll create a tasty meal that impresses your family. Enjoy the joy of cooking and share it with loved ones. Cooking can be fun and rewarding; I hope you dive in and enjoy every bite.

Cheesy Spinach Stuffed Shells

Delicious jumbo pasta shells filled with a creamy cheese and spinach mixture, topped with marinara sauce and mozzarella.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • 20 large jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 cups marinara sauce
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, beaten egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  • Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
  • Fill each cooked pasta shell with about 2 tablespoons of the cheese and spinach mixture and arrange them in the baking dish on top of the marinara sauce.
  • Once all shells are filled and arranged, pour the remaining marinara sauce over the stuffed shells, ensuring they are all covered.
  • Sprinkle a generous amount of shredded mozzarella cheese over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Let the dish sit for a few minutes before serving for better slicing.
Keyword cheese, pasta, spinach, stuffed shells