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To make tasty spinach ricotta stuffed shells, gather these main ingredients: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese, divided - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil for garnish These ingredients create a creamy, flavorful filling that pairs perfectly with the sauce. You can enhance your dish with some optional ingredients. Consider adding: - Red pepper flakes for heat - Lemon zest for brightness - Fresh herbs like parsley or thyme - Sautéed mushrooms or zucchini for extra veggies These add-ins can boost the flavors and customize your dish to your taste. To make this recipe easier, have these tools on hand: - A large pot for boiling pasta - A mixing bowl for the filling - A baking dish for cooking - A spoon for stuffing shells - Aluminum foil to cover the dish Using the right tools helps keep the cooking process smooth and fun. For the full recipe, follow the steps to create your delicious meal! Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add the jumbo pasta shells. Cook them according to the package instructions until they are al dente. This usually takes about 10 to 12 minutes. Drain the shells and let them cool slightly in a colander. Cooling helps you handle them without burning your hands. In a mixing bowl, combine 2 cups of ricotta cheese and 1 cup of chopped fresh spinach. Add 1/2 cup of grated Parmesan cheese, and half of the shredded mozzarella cheese. Crack 1 large egg into the bowl. Then, sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning. Finally, add salt and pepper to taste. Mix everything together until it is well blended. This filling is creamy and full of flavor. Take a cooled pasta shell and fill it with about 2 tablespoons of the ricotta filling. Use a spoon to pack the filling inside the shell. Place the stuffed shells in a greased baking dish. Make sure they are close but not touching. After all shells are filled, pour 3 cups of marinara sauce evenly over the top. This sauce will keep the shells moist while baking. Sprinkle the remaining mozzarella cheese on top for a cheesy finish. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil to keep the moisture in. Bake the shells for 25 minutes. After that, remove the foil and bake for another 15 minutes. This will make the cheese golden and bubbly. Once done, take it out and let it cool for about 5 minutes. Garnish with fresh basil before you serve. For the complete experience, check out the Full Recipe. To cook the pasta shells just right, follow these steps. Use plenty of water and salt. This makes the shells tasty. Boil the shells until they are al dente. This means they should be firm when you bite into them. Drain them well and let them cool for a bit. This helps prevent sticking. You can also drizzle a little olive oil on them if you want. You can mix things up with the filling. Add cooked ground meat for extra protein. You can also use different cheeses, like feta or goat cheese. For a spicy kick, toss in some red pepper flakes. Want more veggies? Try adding mushrooms or bell peppers. You can even use herbs like parsley or dill for extra flavor. Just think about what you like most! The sauce you choose can change the whole dish. Marinara sauce is classic and works well. You can also use a creamy Alfredo or pesto for a twist. Try adding fresh herbs as a topping. Basil or parsley can brighten up the dish. A sprinkle of extra cheese on top before baking makes it even better. You can even add crushed garlic or onion for more depth. For the full recipe, check out the Spinach & Ricotta Delight Shells . {{image_2}} If you love meat, add some ground beef or sausage to your filling. Cook the meat in a pan until browned. Mix it with the ricotta and spinach. This makes the dish heartier and adds great flavor. You can also sprinkle cooked bacon on top before baking for a smoky twist. This variation really satisfies meat lovers. You can easily make this dish vegan. Substitute ricotta with blended tofu, nutritional yeast, and lemon juice. This gives a creamy texture and a cheesy flavor without dairy. Use gluten-free pasta if you want to keep it plant-based. You will still enjoy the delicious taste of stuffed shells without animal products. For a gluten-free version, choose gluten-free jumbo pasta shells. Many brands make great alternatives that taste wonderful. Ensure that your marinara sauce is also gluten-free. This way, everyone can enjoy this dish, even those with dietary restrictions. You still get all the creamy, cheesy goodness in every bite. For the full recipe, check out the detailed steps above! After enjoying your stuffed shells, store any leftovers in an airtight container. Place them in the fridge. They will stay fresh for up to three days. Make sure to cover them well to keep them moist. If you want to keep them longer, freezing is a great option. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a little marinara sauce to keep them moist. Cover the dish with foil to help heat evenly. Bake for about 20 minutes, or until they are hot throughout. This method keeps the cheese gooey and delicious. To freeze your stuffed shells, first let them cool completely. Arrange them in a single layer on a baking sheet. Make sure they are not touching. Freeze for about an hour until firm. Then, transfer them to a freezer-safe bag or container. They can last for up to three months. When you want to enjoy them, thaw them in the fridge overnight and bake as usual. If you need the full recipe, check out the Spinach & Ricotta Delight Shells. Yes, you can prepare Spinach Ricotta Stuffed Shells ahead of time. Just follow the recipe steps until you bake them. Cover the dish tightly with plastic wrap or foil. You can store it in the fridge for one day before baking. If you want to store it longer, freeze it for up to three months. Just remember to thaw it overnight in the fridge before baking. If you need a ricotta cheese substitute, you have options. Cottage cheese is a great choice. It has a similar texture but is slightly firmer. You can blend it for a creamier feel. Cream cheese is another option; mix it with a bit of milk to soften it. Tofu works too, especially for a vegan option. Blend silken tofu to make it smooth and creamy. To check if the stuffed shells are done, look for a bubbly cheese topping. The cheese should be golden brown. You can also insert a knife into the center of the dish. If it feels hot and the filling is warm, they are ready. Let them cool for a few minutes before serving. Absolutely! You can use a mix of cheeses to change the flavor. Mascarpone adds creaminess, while feta gives a tangy kick. Cheddar cheese can add sharpness, too. Feel free to experiment based on what you like or have on hand. Spinach ricotta stuffed shells are tasty and filling. We covered key ingredients, tips for cooking, and how to customize the dish. You can even make variations like vegan or gluten-free options. Remember to store leftovers properly and reheat them for the best taste. With these steps, you can enjoy a delicious meal any day. Try making them your way, and I hope you love it!

Spinach Ricotta Stuffed Shells

Discover the delicious Spinach & Ricotta Delight Shells that will wow your family and friends! These creamy jumbo pasta shells are stuffed with a mouthwatering blend of ricotta, spinach, and savory seasonings, then baked to perfection in marinara sauce and gooey mozzarella. Perfect for a cozy dinner or a special occasion, this recipe is easy to follow and guarantees satisfaction. Click through to explore this tasty dish and impress everyone at your table!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 large egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

3 cups marinara sauce

Fresh basil for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the jumbo pasta shells in boiling salted water according to the package instructions until al dente. Drain and set aside to cool slightly.

      In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, half of the mozzarella cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

        Carefully stuff each jumbo shell with about 2 tablespoons of the ricotta filling. Place the stuffed shells into a greased baking dish.

          Pour the marinara sauce evenly over the stuffed shells, ensuring they are fully covered.

            Sprinkle the remaining mozzarella cheese on top of the shells.

              Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.

                Remove from the oven and let it cool for 5 minutes. Garnish with fresh basil before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4