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Making spinach ricotta stuffed shells is easy and fun. This dish brings comfort and joy. You can make it for a cozy dinner or a gathering. It is perfect for any occasion. The blend of cheese and spinach is a delight. You can find the full recipe below. Here’s what you’ll need: - 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups marinara sauce To make your dish even better, consider these items: - Fresh basil for garnish - Crushed red pepper for spice - A splash of lemon juice for brightness - Additional herbs like parsley or oregano These staples will add depth to your stuffed shells. Feel free to mix and match based on your taste! First, gather your ingredients for Spinach Ricotta Stuffed Shells. You will need jumbo pasta shells, ricotta cheese, fresh spinach, mozzarella cheese, and Parmesan cheese. Also, include an egg, garlic, Italian seasoning, salt, and black pepper. Cooking starts by preheating your oven to 375°F (190°C). Next, boil salted water in a large pot. Cook the jumbo pasta shells as per the package instructions. Aim for al dente texture; this keeps them firm. Once cooked, drain the shells and set them aside on a clean surface. Now, prepare the ricotta filling. In a mixing bowl, combine the ricotta cheese, chopped spinach, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything until well combined. This creamy filling will give your shells a rich taste. With your filling ready, it’s time to stuff the shells. Start by spreading a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take each cooked shell and carefully fill it with the spinach-ricotta mixture. Place the stuffed shells in the baking dish with the open side facing up. After filling all the shells, pour the remaining marinara sauce over them. Make sure to cover each shell completely. Top it off with extra shredded mozzarella cheese for that gooey finish. Cover the dish with foil and bake it for 25 minutes. The cover helps heat the filling through. After 25 minutes, remove the foil. Bake for an additional 10 to 15 minutes. You want the cheese to be bubbly and golden brown. For perfect cheese melting, use a mix of cheeses. In this recipe, I recommend mozzarella for its stretchiness and Parmesan for its sharpness. Also, let the dish sit for a few minutes after baking. This helps the cheese settle and makes serving easier. For a bit more flavor, consider adding fresh herbs on top before baking. Fresh basil or oregano can enhance the taste. Serve your stuffed shells garnished with basil leaves and a sprinkle of Parmesan for a beautiful presentation. Enjoy your delightful comfort food experience! To keep your stuffed shells from sticking, use a large pot with salted water. Cook the shells until they are al dente. Stir them gently while cooking. Once done, drain them and rinse with cold water. This will stop the cooking. Then, lay them flat on a clean kitchen towel to dry. Flavor is key in this dish. Use fresh spinach for a bright taste. Add garlic for depth. Italian seasoning brings warmth and balance. Parmesan cheese adds a nutty flavor. For an extra layer, sprinkle some red pepper flakes if you like heat. Taste your filling before stuffing the shells. Adjust seasoning if needed. One mistake is overcooking the pasta shells. They should be firm to the bite. Another error is not using enough sauce. The sauce keeps the shells moist during baking. Avoid overstuffing the shells too. If you pack them too tightly, they may burst. Lastly, don’t skip letting them cool before serving. This makes them easier to handle. For the complete details, check out the Full Recipe. {{image_2}} You can boost your stuffed shells with protein. Chicken and sausage are great options. Cook the chicken or sausage first to enhance flavor. Chop the cooked meat and mix it into the ricotta blend. This adds taste and nutrition. You can also try ground turkey or beef for a hearty twist. If you want a vegetarian version, mushrooms and zucchini work well. Sauté chopped mushrooms in a pan until soft. Mix them into the ricotta filling. Zucchini can be shredded and added for texture. Both add flavor and keep the dish light. Try using roasted bell peppers for a sweet touch. Switching up sauces and cheeses can change the whole dish. Instead of marinara, try a pesto or Alfredo sauce. Both add a unique taste. For cheeses, use a blend of goat cheese and feta for a tangy twist. Mixing different cheeses can enhance creaminess and flavor. Experiment to find your perfect combo. For a full recipe, check the detailed instructions above. After enjoying your delicious spinach ricotta stuffed shells, you may have some left. Store any leftovers in an airtight container. Make sure to cover the shells with marinara sauce. This keeps the shells moist and tasty. You can keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat your stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Pour a little marinara sauce over them to keep them from drying out. Cover the dish with foil to trap heat. Bake for about 20 minutes or until hot. If you like, you can sprinkle more cheese on top before baking for extra flavor. If you want to freeze your stuffed shells, it's best to do this before baking. Arrange the stuffed shells in a single layer in a baking dish. You can cover them with marinara sauce. Wrap the dish tightly with plastic wrap and then foil. This will prevent freezer burn. You can freeze them for up to three months. When you are ready to eat, bake them straight from the freezer. Just add 10-15 minutes to the baking time. Enjoy your delightful comfort food anytime! For the full recipe, check out the earlier section. Yes, you can make Spinach Ricotta Stuffed Shells ahead of time. Prepare the dish up to the baking step. Cover it and keep it in the fridge for up to two days. When you are ready, bake it straight from the fridge. Just add a few extra minutes to the cooking time. Spinach Ricotta Stuffed Shells pair well with many sides. A fresh green salad adds a crisp touch. Garlic bread brings warmth and is great for soaking up sauce. Roasted vegetables make a healthy choice. Consider serving it with a light tomato salad for a refreshing contrast. Yes, there are gluten-free options for this recipe. You can use gluten-free jumbo pasta shells instead of regular ones. Look for brands that offer gluten-free pasta made from rice or corn. You can still enjoy the same creamy spinach and ricotta filling, making it a delicious meal for everyone. You now have a complete guide to making stuffed shells. We went over the key ingredients, detailed the cooking process, and shared helpful tricks. Don't forget to try different flavors and variations to keep things exciting. Proper storage will help your meals last longer, so use the tips provided. With this knowledge, you can create delicious stuffed shells that impress anyone at your table. Keep experimenting and enjoy your cooking journey!

Spinach Ricotta Stuffed Shells

Indulge in the ultimate comfort food with this Cheesy Spinach Ricotta Delight! These jumbo pasta shells are packed with creamy ricotta and fresh spinach, topped with marinara sauce and gooey mozzarella. Perfect for dinner or a cozy gathering, this dish is easy to make and sure to impress. Ready to elevate your mealtime? Click through to explore the full recipe and discover the magic of cheesy goodness!
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Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh spinach, chopped

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups marinara sauce

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

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

        Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

          Carefully stuff each cooked pasta shell with the spinach-ricotta filling. Place the stuffed shells in the baking dish, open side up.

            Pour the remaining marinara sauce over the top of the stuffed shells, covering them completely. Sprinkle additional mozzarella cheese on top.

              Cover the baking dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                Allow the dish to cool for a few minutes before serving.

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

                    - Presentation Tips: Serve the stuffed shells on a plate garnished with fresh basil leaves and a sprinkle of additional Parmesan cheese for an inviting look.