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Cheesy Spinach Stuffed Shells Flavorful Dinner Recipe

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When making cheesy spinach stuffed shells, you need the right ingredients. Here is a simple list to gather: - Jumbo pasta shells - Fresh spinach - Ricotta cheese - Mozzarella cheese - Parmesan cheese - Egg - Garlic powder - Italian seasoning - Marinara sauce - Optional garnish These ingredients create a rich and creamy filling. The spinach adds freshness while the cheeses bring a delightful taste. You can find all these items at your local grocery store. Keep everything fresh for the best flavor. Let’s prepare for a delicious meal! {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This helps cook the shells evenly. 2. Next, cook the jumbo pasta shells according to the package guide. Aim for al dente. Drain them and set aside. 3. In a big bowl, mix the chopped spinach, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Stir well until smooth. - To fill the pasta shells, carefully take each shell. Use a spoon to add the cheesy spinach mix. Fill them generously but don’t overdo it. - For even stuffing, make sure to press the filling down gently. This helps keep the filling inside while baking. 1. Spread a thin layer of marinara sauce on the bottom of a baking dish. This keeps the shells from sticking. 2. Arrange the stuffed shells upright in the dish. Pour the rest of the marinara sauce over them. 3. Sprinkle extra mozzarella cheese on top for a gooey finish. 4. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. 5. After that, remove the foil and bake for an additional 10-15 minutes. Look for bubbly and golden cheese. Let the dish cool slightly before serving. - Cook jumbo pasta shells until they are al dente. This helps them hold their shape. - To keep the stuffing inside, overfill each shell with the cheesy mixture. Use a spoon to help. - You can swap ricotta cheese with cottage cheese for a different taste. - If you don’t have fresh spinach, try frozen spinach. Just make sure to thaw and drain it well. - Serve these stuffed shells with a simple side salad for balance. - For a nice touch, sprinkle fresh basil on top before serving. It adds color and flavor! Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant flavor and better texture compared to frozen spinach. If using frozen, ensure it's thoroughly drained to avoid excess moisture. Customize Cheese Blend: Feel free to mix different cheeses like feta or goat cheese for a unique twist. This can enhance the flavor profile of your stuffed shells. Make Ahead: You can prepare the stuffed shells a day in advance. Just assemble them and store in the refrigerator until ready to bake. This makes for a quick dinner option! Add More Veggies: Consider adding other veggies like mushrooms or bell peppers to the stuffing for extra nutrients and flavor. Sauté them first to soften before mixing. {{image_2}} You can easily change the taste with herbs and spices. Try adding fresh basil, oregano, or thyme. A pinch of red pepper flakes gives it a kick. You can also mix in some garlic for more flavor. Using different cheeses can change the dish too. Swap out ricotta for goat cheese or feta. You can even use cheddar for a sharp taste. Each cheese adds a different layer to the stuffed shells. If you want a vegan option, replace the cheese and egg. Use vegan cream cheese and a flaxseed egg. This keeps the texture creamy and delicious. You can also find vegan pasta shells in stores. For those needing gluten-free options, there are gluten-free pasta shells available. Make sure to check the label. This way, everyone can enjoy cheesy spinach stuffed shells. Adding seasonal vegetables makes this dish even better. In spring, try adding asparagus or peas. In fall, roasted butternut squash adds sweetness. These veggies bring fresh flavors and colors to your meal. You can also switch up fresh herbs based on the season. Use parsley in summer or sage in winter. These small changes keep the dish exciting all year long! After enjoying your cheesy spinach stuffed shells, store leftovers right away. Let them cool to room temperature first. Place them in an airtight container to keep them fresh. If you have a large batch, use a shallow dish. This helps them cool faster and keeps them safe. To freeze stuffed shells, make sure they are fully cooled. Arrange them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe container. Use plastic wrap or foil to cover them well. This prevents freezer burn. When you are ready to eat, take the shells out of the freezer. Thaw them in the fridge overnight for best results. You can reheat them in the oven at 375°F (190°C) for about 30 minutes. If they are still cold, you might need to add a few more minutes. Cheesy spinach stuffed shells last about 3-5 days in the fridge. If you freeze them, they can last up to 2-3 months. Always check for any off smells or changes in texture before eating. Keeping track of how long they have been stored helps prevent food waste. Yes, you can prepare the stuffed shells ahead of time. Just follow the recipe steps and assemble the dish. Instead of baking, cover it and store it in the fridge. You can bake it later. This saves time on busy days and keeps the flavors fresh. If you don’t have ricotta cheese, try cottage cheese. It has a similar texture and taste. You can also use cream cheese for a richer flavor. Just ensure to blend it well to keep the filling smooth. The shells are done when the cheese is bubbly and golden. After baking for 25 minutes, remove the foil. Bake for another 10 to 15 minutes. You want the top layer of cheese to be melted and slightly browned. A thermometer can help; it should read 165°F (74°C) inside. You’ve learned how to make delicious stuffed pasta shells with fresh ingredients. We discussed the perfect mix of cheeses and spinach, the best ways to cook and stuff the shells, and creative variations. You now have tips on storage and answers to common questions. Embrace your creativity in the kitchen! Try new flavors and share with others. Enjoy every bite of your tasty creation!

WANT TO SAVE THIS RECIPE?

If you’re searching for a tasty, filling dinner that impresses every time, grab your apron! My Cheesy Spinach Stuffed Shells recipe is a cheesy delight that combines fresh spinach and creamy ricotta. This dish not only satisfies your hunger but also warms the soul. Join me as we dive into this easy, step-by-step guide and unlock a dinner that your family will crave again and again!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of creamy cheeses with fresh spinach creates a mouthwatering filling that is both satisfying and nutritious.
  2. Easy to Prepare: This recipe is simple enough for a weeknight dinner, yet impressive enough for entertaining guests.
  3. Customizable: You can easily adjust the ingredients or add additional vegetables to suit your taste preferences.
  4. Make Ahead Option: These stuffed shells can be prepared in advance and stored, making meal prep a breeze for busy days.

Ingredients

When making cheesy spinach stuffed shells, you need the right ingredients. Here is a simple list to gather:

– Jumbo pasta shells

– Fresh spinach

– Ricotta cheese

– Mozzarella cheese

– Parmesan cheese

– Egg

– Garlic powder

– Italian seasoning

– Marinara sauce

– Optional garnish

These ingredients create a rich and creamy filling. The spinach adds freshness while the cheeses bring a delightful taste. You can find all these items at your local grocery store. Keep everything fresh for the best flavor. Let’s prepare for a delicious meal!

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 375°F (190°C). This helps cook the shells evenly.

2. Next, cook the jumbo pasta shells according to the package guide. Aim for al dente. Drain them and set aside.

3. In a big bowl, mix the chopped spinach, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Stir well until smooth.

Stuffing the Shells

– To fill the pasta shells, carefully take each shell. Use a spoon to add the cheesy spinach mix. Fill them generously but don’t overdo it.

– For even stuffing, make sure to press the filling down gently. This helps keep the filling inside while baking.

Baking Instructions

1. Spread a thin layer of marinara sauce on the bottom of a baking dish. This keeps the shells from sticking.

2. Arrange the stuffed shells upright in the dish. Pour the rest of the marinara sauce over them.

3. Sprinkle extra mozzarella cheese on top for a gooey finish.

4. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

5. After that, remove the foil and bake for an additional 10-15 minutes. Look for bubbly and golden cheese.

Let the dish cool slightly before serving.

Tips & Tricks

Cooking Tips

– Cook jumbo pasta shells until they are al dente. This helps them hold their shape.

– To keep the stuffing inside, overfill each shell with the cheesy mixture. Use a spoon to help.

Ingredient Substitutions

– You can swap ricotta cheese with cottage cheese for a different taste.

– If you don’t have fresh spinach, try frozen spinach. Just make sure to thaw and drain it well.

Serving Suggestions

– Serve these stuffed shells with a simple side salad for balance.

– For a nice touch, sprinkle fresh basil on top before serving. It adds color and flavor!

Pro Tips

  1. Use Fresh Spinach: Fresh spinach provides a vibrant flavor and better texture compared to frozen spinach. If using frozen, ensure it’s thoroughly drained to avoid excess moisture.
  2. Customize Cheese Blend: Feel free to mix different cheeses like feta or goat cheese for a unique twist. This can enhance the flavor profile of your stuffed shells.
  3. Make Ahead: You can prepare the stuffed shells a day in advance. Just assemble them and store in the refrigerator until ready to bake. This makes for a quick dinner option!
  4. Add More Veggies: Consider adding other veggies like mushrooms or bell peppers to the stuffing for extra nutrients and flavor. Sauté them first to soften before mixing.

Variations

Flavor Variations

You can easily change the taste with herbs and spices. Try adding fresh basil, oregano, or thyme. A pinch of red pepper flakes gives it a kick. You can also mix in some garlic for more flavor.

Using different cheeses can change the dish too. Swap out ricotta for goat cheese or feta. You can even use cheddar for a sharp taste. Each cheese adds a different layer to the stuffed shells.

Dietary Modifications

If you want a vegan option, replace the cheese and egg. Use vegan cream cheese and a flaxseed egg. This keeps the texture creamy and delicious. You can also find vegan pasta shells in stores.

For those needing gluten-free options, there are gluten-free pasta shells available. Make sure to check the label. This way, everyone can enjoy cheesy spinach stuffed shells.

Seasonal Ingredients

Adding seasonal vegetables makes this dish even better. In spring, try adding asparagus or peas. In fall, roasted butternut squash adds sweetness. These veggies bring fresh flavors and colors to your meal.

You can also switch up fresh herbs based on the season. Use parsley in summer or sage in winter. These small changes keep the dish exciting all year long!

Storage Info

Storing Leftovers

After enjoying your cheesy spinach stuffed shells, store leftovers right away. Let them cool to room temperature first. Place them in an airtight container to keep them fresh. If you have a large batch, use a shallow dish. This helps them cool faster and keeps them safe.

Freezing Instructions

To freeze stuffed shells, make sure they are fully cooled. Arrange them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe container. Use plastic wrap or foil to cover them well. This prevents freezer burn.

When you are ready to eat, take the shells out of the freezer. Thaw them in the fridge overnight for best results. You can reheat them in the oven at 375°F (190°C) for about 30 minutes. If they are still cold, you might need to add a few more minutes.

Shelf Life

Cheesy spinach stuffed shells last about 3-5 days in the fridge. If you freeze them, they can last up to 2-3 months. Always check for any off smells or changes in texture before eating. Keeping track of how long they have been stored helps prevent food waste.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the stuffed shells ahead of time. Just follow the recipe steps and assemble the dish. Instead of baking, cover it and store it in the fridge. You can bake it later. This saves time on busy days and keeps the flavors fresh.

What can I substitute for ricotta cheese?

If you don’t have ricotta cheese, try cottage cheese. It has a similar texture and taste. You can also use cream cheese for a richer flavor. Just ensure to blend it well to keep the filling smooth.

How do I know when the stuffed shells are done?

The shells are done when the cheese is bubbly and golden. After baking for 25 minutes, remove the foil. Bake for another 10 to 15 minutes. You want the top layer of cheese to be melted and slightly browned. A thermometer can help; it should read 165°F (74°C) inside.

You’ve learned how to make delicious stuffed pasta shells with fresh ingredients. We discussed the perfect mix of cheeses and spinach, the best ways to cook and stuff the shells, and creative variations. You now have tips on storage and answers to common questions. Embrace your creativity in the kitchen! Try new flavors and share with others. Enjoy every bite of your tasty creatio

When making cheesy spinach stuffed shells, you need the right ingredients. Here is a simple list to gather: - Jumbo pasta shells - Fresh spinach - Ricotta cheese - Mozzarella cheese - Parmesan cheese - Egg - Garlic powder - Italian seasoning - Marinara sauce - Optional garnish These ingredients create a rich and creamy filling. The spinach adds freshness while the cheeses bring a delightful taste. You can find all these items at your local grocery store. Keep everything fresh for the best flavor. Let’s prepare for a delicious meal! {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This helps cook the shells evenly. 2. Next, cook the jumbo pasta shells according to the package guide. Aim for al dente. Drain them and set aside. 3. In a big bowl, mix the chopped spinach, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Stir well until smooth. - To fill the pasta shells, carefully take each shell. Use a spoon to add the cheesy spinach mix. Fill them generously but don’t overdo it. - For even stuffing, make sure to press the filling down gently. This helps keep the filling inside while baking. 1. Spread a thin layer of marinara sauce on the bottom of a baking dish. This keeps the shells from sticking. 2. Arrange the stuffed shells upright in the dish. Pour the rest of the marinara sauce over them. 3. Sprinkle extra mozzarella cheese on top for a gooey finish. 4. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. 5. After that, remove the foil and bake for an additional 10-15 minutes. Look for bubbly and golden cheese. Let the dish cool slightly before serving. - Cook jumbo pasta shells until they are al dente. This helps them hold their shape. - To keep the stuffing inside, overfill each shell with the cheesy mixture. Use a spoon to help. - You can swap ricotta cheese with cottage cheese for a different taste. - If you don’t have fresh spinach, try frozen spinach. Just make sure to thaw and drain it well. - Serve these stuffed shells with a simple side salad for balance. - For a nice touch, sprinkle fresh basil on top before serving. It adds color and flavor! Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant flavor and better texture compared to frozen spinach. If using frozen, ensure it's thoroughly drained to avoid excess moisture. Customize Cheese Blend: Feel free to mix different cheeses like feta or goat cheese for a unique twist. This can enhance the flavor profile of your stuffed shells. Make Ahead: You can prepare the stuffed shells a day in advance. Just assemble them and store in the refrigerator until ready to bake. This makes for a quick dinner option! Add More Veggies: Consider adding other veggies like mushrooms or bell peppers to the stuffing for extra nutrients and flavor. Sauté them first to soften before mixing. {{image_2}} You can easily change the taste with herbs and spices. Try adding fresh basil, oregano, or thyme. A pinch of red pepper flakes gives it a kick. You can also mix in some garlic for more flavor. Using different cheeses can change the dish too. Swap out ricotta for goat cheese or feta. You can even use cheddar for a sharp taste. Each cheese adds a different layer to the stuffed shells. If you want a vegan option, replace the cheese and egg. Use vegan cream cheese and a flaxseed egg. This keeps the texture creamy and delicious. You can also find vegan pasta shells in stores. For those needing gluten-free options, there are gluten-free pasta shells available. Make sure to check the label. This way, everyone can enjoy cheesy spinach stuffed shells. Adding seasonal vegetables makes this dish even better. In spring, try adding asparagus or peas. In fall, roasted butternut squash adds sweetness. These veggies bring fresh flavors and colors to your meal. You can also switch up fresh herbs based on the season. Use parsley in summer or sage in winter. These small changes keep the dish exciting all year long! After enjoying your cheesy spinach stuffed shells, store leftovers right away. Let them cool to room temperature first. Place them in an airtight container to keep them fresh. If you have a large batch, use a shallow dish. This helps them cool faster and keeps them safe. To freeze stuffed shells, make sure they are fully cooled. Arrange them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe container. Use plastic wrap or foil to cover them well. This prevents freezer burn. When you are ready to eat, take the shells out of the freezer. Thaw them in the fridge overnight for best results. You can reheat them in the oven at 375°F (190°C) for about 30 minutes. If they are still cold, you might need to add a few more minutes. Cheesy spinach stuffed shells last about 3-5 days in the fridge. If you freeze them, they can last up to 2-3 months. Always check for any off smells or changes in texture before eating. Keeping track of how long they have been stored helps prevent food waste. Yes, you can prepare the stuffed shells ahead of time. Just follow the recipe steps and assemble the dish. Instead of baking, cover it and store it in the fridge. You can bake it later. This saves time on busy days and keeps the flavors fresh. If you don’t have ricotta cheese, try cottage cheese. It has a similar texture and taste. You can also use cream cheese for a richer flavor. Just ensure to blend it well to keep the filling smooth. The shells are done when the cheese is bubbly and golden. After baking for 25 minutes, remove the foil. Bake for another 10 to 15 minutes. You want the top layer of cheese to be melted and slightly browned. A thermometer can help; it should read 165°F (74°C) inside. You’ve learned how to make delicious stuffed pasta shells with fresh ingredients. We discussed the perfect mix of cheeses and spinach, the best ways to cook and stuff the shells, and creative variations. You now have tips on storage and answers to common questions. Embrace your creativity in the kitchen! Try new flavors and share with others. Enjoy every bite of your tasty creation!

Cheesy Spinach Stuffed Shells

Delicious jumbo pasta shells filled with a cheesy spinach mixture, baked in marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 3 cups marinara sauce
  • optional 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.
  • In a large mixing bowl, combine the chopped spinach, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
  • Take each cooked pasta shell and carefully stuff it with the cheesy spinach mixture, using a spoon to fill it generously.
  • Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • Arrange the stuffed shells in the dish upright and cover them with the remaining marinara sauce.
  • Sprinkle the extra mozzarella cheese on top of the shells for a gooey finish.
  • 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 bubbly and golden.
  • Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword cheese, pasta, spinach, stuffed shells

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