Baked Spinach Ricotta Stuffed Shells

$- 20 jumbo pasta shells - 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 cups marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish The ingredients for Baked Spinach Ricotta Stuffed Shells are simple yet flavorful. The jumbo pasta shells hold a creamy filling of ricotta and spinach. The blend of mozzarella and Parmesan adds a rich taste. Garlic and Italian seasoning enhance the dish with warmth and aroma. Marinara sauce ties everything together, adding a zesty touch. Don't forget the fresh basil; it adds a pop of color and taste. You can swap dairy for a vegan option by using plant-based ricotta. For a gluten-free meal, look for gluten-free jumbo shells. These options keep the recipe tasty while catering to different diets. To boost flavor, try adding crushed red pepper for heat or fresh herbs like parsley or thyme. A pinch of nutmeg adds warmth too. Experiment with your favorite spices to make this dish your own! 1. Preheat oven and cook pasta shells: Start by preheating your oven to 375°F (190°C). While the oven heats, cook 20 jumbo pasta shells according to the package. Aim for al dente, which means they should be firm. Once cooked, drain them and set aside to cool a bit. 2. Prepare the spinach and ricotta filling: In a large bowl, mix 1 cup of ricotta cheese with 2 cups of chopped fresh spinach. Add half of the 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and 1 beaten egg. Toss in 2 cloves of minced garlic, 1 teaspoon of Italian seasoning, and season with salt and pepper. Stir until everything is well mixed. 1. Stuffing the shells: Take each cooled pasta shell and stuff it carefully with the spinach and ricotta mixture. Use a generous spoonful for each shell. Place these stuffed shells seam side up in a 9x13-inch baking dish. 2. Layering in the baking dish: Once all the shells are stuffed and in the dish, spread 1 cup of marinara sauce on the bottom. Pour the remaining marinara sauce over the stuffed shells. Finally, sprinkle the leftover mozzarella cheese on top. 1. Timing and techniques for achieving a bubbly top: Cover the baking dish with aluminum foil. Bake it 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. Take a moment to admire your creation! Let the dish cool for a few minutes before serving. Enjoy the delightful flavors of your baked spinach ricotta stuffed shells! For the full recipe, check out the earlier sections. To create a creamy filling, use fresh ricotta cheese. It adds a light texture. Mix in chopped spinach thoroughly for even flavor. Make sure to squeeze out excess water from the spinach. This keeps the filling from being too wet. Use a beaten egg to bind the mixture together. It helps the filling hold its shape. To ensure the shells are not overcooked, cook them just until al dente. This means they should still have a bit of bite. Drain the shells and rinse them in cold water. This stops the cooking process. Handle them gently while stuffing to avoid breakage. For ideal side dishes, pair stuffed shells with garlic bread and a green salad. A simple arugula salad with lemon dressing works great. For presentation, serve the shells on individual plates. Drizzle with extra marinara sauce for color. Add fresh basil leaves on top for a pop of green. One common mistake is overstuffing the shells. Fill them generously but leave some space. This helps them cook evenly and prevents spills. Another mistake is serving too soon. Let the dish cool for a few minutes before serving. This allows the flavors to settle and makes them easier to cut. {{image_2}} You can change the filling to keep things fresh. Roasted red peppers add a sweet touch. They mix well with ricotta and spinach. For a savory twist, try mushrooms. Just sauté them before adding. These options bring new flavors and textures to your dish. The sauce can change the whole dish. Instead of marinara, try pesto for a fresh flavor. Pesto adds a nice herb taste. If you want something creamy, use Alfredo sauce. This will make your shells rich and smooth. You can mix sauces too! Half marinara and half Alfredo creates a great blend. If you want a low-carb option, use zucchini noodles instead of pasta shells. They are healthy and tasty. For a gluten-free version, choose gluten-free pasta shells. You can find many brands that taste great. These options make the dish fit many diets while keeping it delicious. For the full recipe, check out the complete guide to Baked Spinach Ricotta Stuffed Shells. Store your leftover baked spinach ricotta stuffed shells in an airtight container. They will stay fresh for about 3 to 5 days in the fridge. Make sure the shells are cool before sealing them up. This prevents condensation and keeps the dish from getting soggy. You can freeze these shells before or after baking. If freezing before baking, stuff the shells and place them in a baking dish. Cover with plastic wrap and foil, then freeze. They will stay good for up to 3 months. To freeze after baking, let the dish cool completely. Then, wrap it tightly and freeze. When you want to eat it, just thaw it overnight in the fridge before reheating. To reheat, you have a few options. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish, cover with foil, and heat for about 20 minutes. This keeps the cheese melty and the pasta tender. You can also use a microwave, but the oven gives better results. If using the microwave, heat in short bursts and keep an eye on them to avoid drying out. Yes, you can prep the shells in advance. Cook the pasta and make the filling. Stuff the shells and place them in the baking dish. Cover with sauce and cheese, then wrap tightly. Store in the fridge for up to 24 hours. When ready, bake them straight from the fridge. You might need to add a few extra minutes to the cooking time. This dish is already vegetarian. For a vegan version, swap the ricotta with a plant-based cheese. Use a flax egg instead of a real egg. You can also replace the mozzarella and Parmesan with vegan cheese. Look for brands that melt well to keep the texture right. These shells pair well with a simple salad. Try a mixed greens salad with lemon vinaigrette. Garlic bread or a crunchy baguette works well too. You can also serve roasted vegetables on the side for added color and flavor. Yes! You can try different cheeses for unique flavors. Use goat cheese or feta for a tangy kick. Cream cheese offers a rich and creamy texture. Just ensure the cheese melts nicely for that gooey, delicious finish. You'll know they are ready when the cheese is bubbly and golden. Check the shells to ensure they are heated through. A fork should easily pierce them. Let them cool for a few minutes before serving to avoid burns. Baked spinach ricotta stuffed shells combine simple ingredients with fun techniques. You learned how to prep, assemble, and bake this hearty dish. I've shared tips for perfect texture and creative variations. Remember, you can customize the recipe for your diet too. With leftovers, storage, and reheating methods, this dish can be enjoyed again. Use my FAQ section if you have more questions. Dive into this recipe and make it your own! Enjoy your cooking journey!$

Baked Spinach Ricotta Stuffed Shells

Discover the delight of Cheesy Breezy Baked Spinach Ricotta Shells, a delicious and comforting dish perfect for any occasion! With just a handful of ingredients like creamy ricotta, fresh spinach, and melted mozzarella, this easy recipe will be a hit at your dinner table. Follow our simple steps to create this mouthwatering meal that everyone will love. Click through to explore the full recipe and elevate your cooking game!

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Ingredients

20 jumbo pasta shells

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon Italian seasoning

2 cups marinara sauce

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

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

In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined.

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

Carefully stuff each pasta shell with a generous spoonful of the spinach and ricotta mixture and place them seam side up in the baking dish.

Once all shells are populated, pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let cool for a few minutes before serving; garnish with fresh basil leaves.

Prep Time: 20 min | Total Time: 1 hr | Servings: 4-6

Presentation Tips: Serve in individual portions on plates, drizzled with a bit of extra marinara sauce and topped with fresh basil for a pop of color.