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To make the spinach ricotta stuffed shells, gather these key items: - 20 jumbo pasta shells - 2 cups fresh spinach, washed and chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 egg - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 2 cups marinara sauce These ingredients blend to create a rich and creamy filling. Each element adds to the overall flavor and texture. For a delightful finish, you can add: - Fresh basil leaves These garnishes enhance the dish’s look and taste. They bring a fresh aroma and a pop of color. Each serving of spinach ricotta stuffed shells provides a balanced mix of nutrients. Here’s a quick look: - Calories: Approximately 350 - Protein: 20 grams - Carbohydrates: 40 grams - Fat: 15 grams This meal offers a good source of protein and fiber. It’s filling and satisfying, making it a great choice for lunch or dinner. Enjoy the burst of flavors while keeping your meal nutritious. First, you need to prepare the jumbo pasta shells. Bring a large pot of water to a boil. Add a pinch of salt to the water. The salt helps add flavor to the pasta. Cook the jumbo shells according to package instructions. You want them al dente, which means they should still have a slight bite. Once cooked, drain the shells in a colander. Rinse them gently with cold water to stop the cooking process. This also makes them easier to handle later. Set the shells aside while you make the filling. Now, let’s make the filling. In a large mixing bowl, combine the ricotta cheese and chopped spinach. Add half a cup of shredded mozzarella cheese, the grated Parmesan cheese, and one egg. The egg helps bind everything together. Next, sprinkle in the garlic powder, dried Italian herbs, salt, and pepper. Mix all the ingredients until they are well blended. You want a creamy and tasty filling. Taste it to make sure it's good. Adjust the salt and pepper if needed. It's time to assemble the dish. Preheat your oven to 375°F (190°C) if you haven't done so already. Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a cooked shell and use a spoon to fill it with the spinach and ricotta mixture. Make sure to fill each shell generously. Place the stuffed shells in the baking dish with the open side facing up. After all the shells are in, pour the remaining marinara sauce over them. Top the sauce with the rest of the mozzarella cheese. Cover the dish with aluminum foil and bake it for 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. Let the dish cool for a few minutes before serving. If you like, garnish with fresh basil leaves for a nice touch. To fill the shells well, use a spoon. Take the spinach and ricotta mix and scoop it into each shell. Aim to fill them generously. You want them to be full but not bursting. If you overfill, they may spill over while baking. Using the right tools makes cooking easier. Here’s what I recommend: - Large pot for boiling shells - Mixing bowl for the filling - Spoon for stuffing - Baking dish for your shells - Aluminum foil for covering the dish These tools help you stay organized and make the process smooth. Avoid cooking the shells too long. They should be al dente, or slightly firm. If they are too soft, they may break while stuffing. Also, don’t skip the marinara sauce on the bottom of the dish. This prevents the shells from sticking. Lastly, remember to let the dish cool a bit before serving. This helps the cheese set and makes it easier to serve. {{image_2}} You can change the flavor by using different cheeses. Try adding goat cheese for a tangy twist. Cream cheese will make the filling extra creamy. You can also mix in some sharp cheddar for a bold taste. This makes your dish more fun and unique each time you make it. Feel free to boost your shells with more veggies or protein. Chopped mushrooms or bell peppers add nice texture and flavor. You can even mix in some cooked chicken or ground beef for a heartier meal. This way, you can make it suit your taste every time. If you need a gluten-free meal, don't worry! Use gluten-free pasta shells instead of regular ones. Many brands offer great taste and texture. You can also check for gluten-free marinara sauce. This way, you can enjoy a tasty meal without the gluten! To keep your spinach ricotta stuffed shells fresh, let them cool first. Once cooled, place them in an airtight container. Store the container in the fridge. Your stuffed shells will stay good for about three days. If you want to keep them longer, freezing is a great option. To freeze your stuffed shells, follow these easy steps. First, make sure they are cool. Then, place them in a freezer-safe container. You can also use freezer bags. Just remove as much air as possible. Label the bags with the date. Spinach ricotta stuffed shells can last for up to three months in the freezer. When you are ready to eat your stuffed shells, reheating is simple. If they are frozen, let them thaw in the fridge overnight. To reheat, place them in a preheated oven at 350°F (175°C). Bake for about 20 minutes. If you want them extra cheesy, add a sprinkle of mozzarella on top before reheating. You can also use the microwave for a quicker option. Just heat them in short bursts, checking often to avoid overcooking. Yes, you can use other pasta shapes. Shells are fun and hold the filling well. You can try manicotti or even large conchiglie. Just ensure they can hold the filling. Cook them the same way as the jumbo shells. The filling method remains the same, too. You can use cottage cheese instead of ricotta. It gives a similar texture and taste. Blending the cottage cheese makes it smooth. You might also try cream cheese for a richer flavor. For a vegan option, use cashew cream or tofu blended until smooth. Stuffed shells can last about three to four days in the fridge. Store them in an airtight container. Make sure to cover them with sauce to keep them moist. If you want to enjoy them later, consider freezing them for longer storage. We've covered how to make delicious stuffed pasta shells. You learned about the main ingredients and their nutrition. I shared step-by-step instructions for prepping, stuffing, and baking. You found tips for perfecting your shells and avoiding common mistakes. Variations like adding different cheeses or protein can add excitement. Lastly, I explained how to store leftovers and answered key questions. Enjoy the process of making stuffed shells. You can always adapt the recipe to make it your own!

Spinach Ricotta Stuffed Shells

Indulge in a savory Cheesy Spinach Ricotta Delight that's perfect for family dinners or gatherings! This easy recipe features jumbo pasta shells stuffed with a creamy spinach and ricotta filling, topped with marinara and melted mozzarella cheese. Simple to make and packed with flavor, this dish is sure to impress any guest. Click to explore the full recipe and bring this delightful meal to your table tonight!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, washed and chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

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

      In a mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian herbs, salt, and pepper. Mix until well blended.

        Stuff each cooked shell with the spinach and ricotta mixture, using a spoon to fill them generously.

          Spread a thin layer of marinara sauce on the bottom of a baking dish.

            Arrange the stuffed shells in the baking dish, open side up. Pour the remaining marinara sauce over the shells.

              Sprinkle the remaining mozzarella cheese on top of the sauce.

                Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

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

                    Let cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

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