Spinach and Cheese Stuffed Shells

$- 12 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish You can switch out the cheeses for different flavors. Try goat cheese for a tangy bite or blend in some feta for a salty twist. For a lighter option, use low-fat ricotta. If you need gluten-free pasta, look for brands that offer gluten-free shells made from rice or corn. When choosing spinach, look for vibrant green leaves. Avoid any yellowing or wilting. Fresh spinach can be found at farmers' markets or grocery stores. For ricotta and mozzarella, buy from local dairies if possible. Their freshness makes a big difference in taste. Supermarkets usually have good options too, so check the deli section for the best quality. First, let’s prepare the pasta shells. Cook 12 jumbo pasta shells according to the package. You want them al dente, so don’t overcook them. Drain and set them aside to cool. This step is key to keep them from breaking later. Next, mix the stuffing ingredients. In a large bowl, combine 2 cups of chopped spinach, 1 cup of ricotta cheese, half of the mozzarella cheese, 1/2 cup of Parmesan cheese, and 1 beaten egg. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Mix everything well. You want a creamy and smooth texture for the filling. Now, let’s layer in the baking dish. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Then, take each stuffed shell and fill it with the spinach and cheese mixture. Place them open side up in the dish. After that, pour the remaining marinara sauce over the shells. Ensure they are well covered. This keeps the shells moist during cooking. Finally, sprinkle the remaining mozzarella cheese on top. You will bake these shells at 375°F (190°C). Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes. You want the cheese to be bubbly and golden. To check if your dish is done, look for bubbly cheese and a golden top. If it looks good, it is ready! For presentation, let the shells cool for a few minutes. Garnish with fresh basil leaves to add a pop of color. This makes your dish inviting and tasty. For the full recipe, refer to the earlier section. Enjoy your tasty dinner delight! - Avoiding overcooked shells: Boil the jumbo pasta shells for just 9 minutes. They should be firm when you take them out. This helps keep them from getting mushy in the oven. - Ensuring a creamy stuffing texture: Use fresh ricotta cheese for a smooth filling. Mix it well with the spinach and other cheeses until it's creamy and even. A good mix means every bite will taste great. - Under seasonings and their impact: Don’t skip the salt and pepper. They bring out the flavors of the cheeses and spinach. A pinch of salt can make a big difference in taste. - How to ensure sauce coverage: Pour enough marinara sauce over the shells. This keeps them moist while cooking. The sauce should cover the pasta completely. This helps the dish stay juicy and flavorful. - Pairing with side dishes: Pair your stuffed shells with garlic bread or a fresh salad. These sides balance the meal and add more flavors. A light salad can cool down the meal, while garlic bread adds warmth. - Presentation tips for a perfect dinner: Serve the stuffed shells on a large plate. Spoon extra marinara sauce around the shells. Add fresh basil leaves on top for color. This makes your dish look nice and appetizing. For more details on how to make this dish, check the Full Recipe. {{image_2}} You can change up the filling in your spinach and cheese stuffed shells. If you want meat, try adding cooked chicken or turkey. Just chop it finely before mixing it in. This gives the dish a nice boost of protein and flavor. For a vegetarian option, consider using mushrooms or artichokes. These add great texture and taste without meat. When it comes to sauce, feel free to be creative. A creamy alfredo sauce can add rich flavor. You can also try using pesto for a fresh twist. If you like spice, add a bit of hot sauce to your marinara. This will give the dish a nice kick. You can serve the stuffed shells in different ways. Bake them in a dish for a warm, comforting meal. Just layer the shells with sauce and cheese before baking. Another idea is to make a one-pot meal. Cook the shells in a pot with sauce and cheese for an easy, quick dinner. This method makes cleanup a breeze. For the full recipe, check out the Cheesy Spinach Delight Stuffed Shells. To keep your stuffed shells fresh, place them in an airtight container. This keeps moisture in and prevents the shells from drying out. If you have leftover marinara sauce, store it separately. Stuffed shells can stay in the fridge for up to three days. Just make sure to check for any signs of spoilage before eating. When reheating, you want to keep the cheese melty and the pasta tender. The best way is to use the oven. Preheat it to 350°F (175°C). Cover the dish with foil to help keep moisture in. Bake for about 20 minutes. If you use the microwave, heat in short bursts. Check every minute to avoid drying out the shells. If you want to freeze your stuffed shells, follow these steps: 1. Allow the shells to cool completely. 2. Place them in a single layer on a baking sheet and freeze for 1-2 hours. This prevents them from sticking together. 3. Once frozen, pack them in a freezer-safe container or bag. They can last up to three months in the freezer. 4. To thaw, move the shells to the fridge for 24 hours. Reheat them in the oven or microwave as mentioned above. These tips help ensure you enjoy your Spinach and Cheese Stuffed Shells at their best! For the full details on making this delightful dish, check out the Full Recipe. You can swap ricotta cheese for several options. Cottage cheese is a great choice. It offers a similar texture and flavor. For a dairy-free option, try tofu blended until smooth. You can also use cream cheese. Just soften it first to blend well. These options fit different diets, so you can enjoy stuffed shells no matter your needs. Yes, you can prepare these stuffed shells ahead of time. Make the filling and fill the shells. Place them in your baking dish and cover with sauce. You can store them in the fridge for up to 24 hours. If you want to freeze them, wrap them well in plastic. They can last for about three months. Just remember to thaw them overnight in the fridge before baking. To make this dish gluten-free, choose gluten-free jumbo pasta shells. Many brands offer tasty alternatives. You can also use zucchini or eggplant slices for a low-carb option. Make sure your marinara sauce is gluten-free too. Always check the labels to ensure no hidden gluten is present. Absolutely! Freezing stuffed shells is easy. First, bake them as directed in the recipe. Let them cool completely, then cover them tightly with foil or plastic wrap. They can be frozen for up to three months. When ready to eat, thaw in the fridge overnight. Bake them at 350°F (175°C) until heated through. Enjoy this tasty dinner delight anytime! This blog post covered how to make delicious spinach and cheese stuffed shells. We discussed key ingredients, prep steps, and tips for success. Remember to pick fresh veggies and avoid overcooking your pasta. Explore ingredient swaps to customize your dish and use proper storage techniques to keep leftovers fresh. With these insights, you can impress everyone at your table. Dive into this recipe and enjoy a tasty meal that’s fun to prepare!$

Spinach and Cheese Stuffed Shells

Satisfy your cravings with Cheesy Spinach Delight Stuffed Shells, a delicious and easy-to-make dish perfect for any occasion. Packed with ricotta and fresh spinach, these jumbo pasta shells are smothered in marinara sauce and topped with gooey melted cheese. Follow our simple recipe to create a comforting meal that will impress your family and friends. Click to discover the full recipe and get cooking tonight!

Print Recipe Pin Recipe

Ingredients

12 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions

Preheat the oven to 375°F (190°C).

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

In a large bowl, combine chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper. Mix until well blended.

Spoon the spinach and cheese mixture into each cooked pasta shell until generously filled.

Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Place the stuffed shells in the dish, open side up.

Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.

Sprinkle the remaining mozzarella cheese on top of the sauce.

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

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

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

Prep Time: 20 min | Total Time: 55 min | Servings: 4