Creamy Spinach Ricotta Stuffed Shells

$- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 3 cups marinara sauce - Fresh basil leaves for garnish To make these creamy spinach ricotta stuffed shells, you need a few main ingredients. Jumbo pasta shells hold the filling well and add a fun shape. Ricotta cheese gives a creamy base that pairs perfectly with spinach. Fresh spinach adds color and nutrients. Mozzarella cheese adds a stretchy texture when melted. Parmesan cheese gives a nice salty bite. The egg binds all the ingredients together. Garlic, basil, oregano, salt, and pepper bring out the flavors. Marinara sauce adds a rich taste and moisture to the dish. Finally, fresh basil leaves make a lovely garnish. - Non-dairy cheese options: You can use cashew cheese or almond cheese for a vegan version. - Gluten-free pasta alternatives: Look for gluten-free jumbo shells made from rice or corn. - Spinach substitutes: You can use frozen spinach. Just thaw and drain it well. Cooked greens, like kale, work too. - Calories per serving: About 400 calories. - Macronutrients breakdown: 25g protein, 30g carbs, 20g fat. - Dietary considerations: This dish is vegetarian. You can make it low-carb by using zucchini noodles instead of shells. These ingredients and tips help you create a delicious meal. Enjoy your cooking adventure! First, cook the jumbo pasta shells. Follow the package instructions until they are al dente. This means they should be firm but cooked through. After cooking, drain the shells. Let them cool slightly in a colander. This helps prevent burns when you stuff them. Next, it's time to make the filling. In a large bowl, combine the ricotta cheese and chopped spinach. Add half a cup of mozzarella cheese, grated Parmesan cheese, and one large egg. Don't forget the minced garlic, dried basil, oregano, salt, and black pepper. Mix it all together until it's smooth. If the mix feels too thick, add a splash of water to achieve the perfect consistency. You want a creamy filling that holds together well. Now, spread one cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. This sauce adds flavor and moisture to the shells. Take each cooked shell and stuff it generously with the ricotta and spinach mixture. Place them seam-side up in the dish, right on top of the sauce. Once all the shells are arranged, pour the rest of the marinara sauce over them. Top it off with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake in your preheated oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The cheese should be bubbly and slightly golden when done. Let it cool for a few minutes before serving. Garnish with fresh basil leaves for a lovely touch. Enjoy your meal! - Overstuffing shells: It can cause the filling to spill out while baking. Use just enough filling to fill the shell comfortably. - Not draining pasta properly: If you leave water on the shells, it can make them soggy. Drain them well and let them cool slightly. - Ensuring even cooking: Make sure to place the stuffed shells seam-side up. This helps them cook evenly and stay intact. - How to prevent cheese from burning: Cover the dish with foil for the first part of baking. This softens the heat and keeps the cheese from browning too much. - Adding fresh herbs: Toss in fresh basil or parsley to the filling. This adds a nice burst of flavor. - Alternative seasoning ideas: Try adding a pinch of red pepper flakes for a bit of heat. You can also experiment with different dried herbs like thyme or rosemary. {{image_2}} You can mix up the cheese in these stuffed shells. Try using goat cheese or feta for a tangy twist. These cheeses add a unique flavor that pairs well with spinach. Cream cheese is another great choice. It makes the filling extra creamy and rich. This adds a whole new layer of taste! Want to make your dish heartier? You can add proteins to the filling. Cooked chicken or sausage works well. Just chop them finely before mixing in. If you prefer a meatless option, try adding tofu or lentils. Both add protein and keep it vegetarian. This way, you can enjoy stuffed shells that meet your dietary needs. Sauce can change the whole dish. Instead of marinara, consider using pesto for a fresh flavor. It adds a bright and herbaceous taste. Alfredo sauce is another creamy option. It gives a richer flavor that pairs nicely with the stuffed shells. Experiment with different sauces to find your favorite combo! To keep your leftover Creamy Spinach Ricotta Stuffed Shells fresh, follow these steps: - Refrigerating leftovers: Place the stuffed shells in an airtight container. They can stay in the fridge for about 3 to 5 days. Make sure to cover them well with plastic wrap or a lid. - Freezing for later use: If you want to save them for a longer time, freeze the shells. Place them in a freezer-safe container. They can last up to 2 months. For best results, freeze them before baking. Just wrap them tightly to stop freezer burn. When it’s time to enjoy your leftovers, here’s how to reheat them: - Best methods for reheating: You can use either the microwave or the oven. If you use the microwave, cover the dish with a microwave-safe lid. This keeps moisture in. For the oven, preheat it to 350°F (175°C) and cover the dish with foil. - Duration for microwave vs oven: In the microwave, heat for about 3 to 5 minutes. Check if they are hot all the way through. In the oven, heat for about 20 minutes. Remove the foil for the last few minutes to get that cheese bubbly again. Knowing how long you can keep these shells helps avoid waste: - How long can you keep it? The stuffed shells stay fresh in the fridge for about 3 to 5 days. If frozen, they last up to 2 months. - Signs of spoilage: Look for changes in smell or color. If they smell sour or look discolored, it’s best to toss them out. Always trust your senses to keep your meals safe. Yes, you can prepare these stuffed shells ahead of time. Here’s how: - Assemble the dish: Stuff the shells and place them in the baking dish. - Cover with sauce: Pour marinara sauce on top and sprinkle with cheese. - Wrap it: Cover the dish tightly with plastic wrap or aluminum foil. - Chill: Store in the fridge for up to 24 hours before baking. When ready to bake, just remove the cover and bake as directed. If the shells are cold, you may need to add a few extra minutes to the baking time. Stuffed shells go well with several sides. Here are some tasty options: - Garlic bread: A classic choice for scooping up sauce. - Caesar salad: Crisp romaine with creamy dressing adds freshness. - Steamed veggies: Broccoli or green beans bring color and nutrition. - Antipasto platter: A mix of olives, cheeses, and cured meats pairs nicely. To make this dish gluten-free, choose gluten-free pasta shells. Here are some tips: - Pasta brands: Look for brands like Barilla or Tinkyada that offer gluten-free options. - Check sauces: Ensure your marinara sauce is also gluten-free. - Cross-contamination: Use clean utensils and surfaces to avoid gluten contact. These small changes keep your meal safe for gluten-sensitive eaters. Covering the dish while baking helps cook the shells evenly. Here’s what happens: - Steaming effect: Covering traps steam, keeping the shells moist. - Cooking time: Bake covered for the first 25 minutes, then uncover. - Cheese texture: Uncovering allows the cheese to brown and bubble nicely. This method gives you a perfect blend of moisture and crispy top. You now have everything to make delicious Creamy Spinach Ricotta Stuffed Shells. We covered the key ingredients, their substitutes, and how to prepare them. I shared tips for avoiding common mistakes and enhancing flavors. You can explore variations to suit your taste, and I provided storage options to keep your dish fresh. With this guide, you can create a delightful meal that your family will love. Enjoy culinary creativity and share your tasty creations! Cooking can bring joy, and I hope you have fun making these stuffed shells.$

Creamy Spinach Ricotta Stuffed Shells

Savor the flavors of creamy spinach ricotta stuffed shells that will impress any dinner guest! This easy-to-follow recipe blends ricotta cheese, fresh spinach, and savory herbs stuffed into jumbo pasta shells for a delightful meal. Perfect for family dinners or gatherings, these cheesy shells are topped with marinara sauce and baked to perfection.

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Ingredients

20 jumbo pasta shells

2 cups ricotta cheese

1 cup fresh spinach, chopped

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups marinara sauce

Fresh basil leaves for garnish

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 ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, minced garlic, basil, oregano, salt, and pepper. Mix until everything is well combined.

Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.

Stuff each cooked pasta shell generously with the ricotta and spinach mixture.

Place the stuffed shells seam-side up in the baking dish on top of the marinara sauce.

Once all shells are in the dish, pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.

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, or until the cheese is bubbling and slightly golden.

Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil leaves.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4