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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - 2 cups marinara sauce - Fresh basil for garnish (optional) - Salt and pepper to taste When making cheesy spinach stuffed shells, focus on quality ingredients. The jumbo pasta shells are key. They hold the filling well and create a nice bite. Fresh spinach adds a vibrant taste and boosts nutrition. Ricotta cheese gives a creamy, rich base. I love using mozzarella for that stretchy, gooey texture. Grated Parmesan adds a salty kick. For extra flavor, garlic powder and onion powder work great. They enhance the taste without being overpowering. Feel free to add red pepper flakes if you like some heat. Marinara sauce ties everything together, adding moisture and flavor. I often use store-bought sauce, but homemade is even better. Don’t forget seasoning! A pinch of salt and pepper makes a big difference. It brings out the flavors of the cheese and spinach. If you want to elevate the dish, top it with fresh basil. It adds a lovely aroma and a pop of color. For the full recipe, you can check the details above. - Preheat the oven: Set your oven to 375°F (190°C). This helps cook the shells evenly. - Cook the pasta shells: Boil salted water in a large pot. Add the jumbo shells and cook them until they are al dente. This usually takes about 9-11 minutes. Drain them well and let them cool for a few minutes. - Prepare the spinach and cheese filling: In a bowl, mix the chopped spinach with ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and a large egg. This will create a creamy filling that blends well. - Season the filling: Add garlic powder, onion powder, and red pepper flakes if you like some heat. Don’t forget to add salt and pepper to taste. Mix everything until well blended. - Stuff the shells: Take a spoon and fill each cooked shell with the spinach and cheese mixture. Make sure to pack the filling tightly. - Assemble the dish with marinara sauce: Spread 1 cup of marinara sauce evenly in the bottom of a baking dish. Place the stuffed shells in a single layer on top of the sauce. Pour the remaining sauce over the shells to cover them well. - Top off with mozzarella cheese: Sprinkle the last 1/2 cup of mozzarella cheese over the top. This will melt beautifully while baking. - Cover and bake: Cover the baking dish with aluminum foil. Bake the shells in the preheated oven for 25 minutes. - Final uncovered baking for golden top: Remove the foil and bake for an additional 10 minutes. This step gives you that bubbly and golden cheese on top. For a complete guide, check the Full Recipe. - Ensure shells are al dente. This means they should be firm but not hard. Overcooked shells can break when you stuff them. - Cool the shells slightly before stuffing. This helps the filling stay inside without melting the cheese too soon. - Add herbs for extra flavor. Fresh basil or parsley can brighten up your dish. You can mix them into the cheese filling. - Customize spice levels with red pepper flakes. If you like heat, add more flakes to the filling or sauce. - Pair with garlic bread or salad. Garlic bread adds crunch, while salad adds freshness. Both make the meal complete. - Use different marinara sauces for variety. Try a spicy marinara or a roasted garlic version to change the taste. For the full recipe, check out the details above. {{image_2}} Cheesy Spinach Stuffed Shells are fun to customize. You can change the filling, sauces, and even make them vegan. Here are some ideas to try. - Swap spinach for kale: Kale brings a different texture and taste. It holds up well when cooked and adds a nice crunch. - Add other cheeses: Feta or goat cheese can give your shells a tangy kick. Mixing these cheeses with ricotta creates a rich filling. - Use tofu instead of ricotta: Silken tofu can mimic the creamy texture of ricotta. Blend it with herbs to add flavor. - Dairy-free cheese substitutes: Many brands offer great dairy-free cheeses. These can work well in your filling or as a topping. - Experiment with pesto or alfredo: Pesto adds a fresh, herby flavor. Alfredo sauce can make the dish extra creamy. - Create a creamy sauce option: Mixing cream with marinara gives a new twist. It makes the dish even richer and more comforting. These variations keep the dish exciting while highlighting your taste. Feel free to explore your options and make it your own! For the full recipe, check out the instructions above. After you enjoy your Cheesy Spinach Stuffed Shells, store leftovers in an airtight container. This keeps them fresh. The ideal storage duration in the fridge is about 3 to 4 days. Remember to cool them down before sealing. You can freeze stuffed shells before or after baking. If freezing before baking, wrap them tightly in foil. For freezing after baking, let them cool first. When you’re ready to eat, reheat them in the oven. Cover with foil to keep moisture in. Bake at 350°F (175°C) until heated through, about 30 minutes. Prepare the stuffed shells in advance for easy weeknight dinners. You can stuff the shells a day ahead. Store them in the fridge, ready to bake. For portioning, consider using individual baking dishes. This makes serving easy and fun! You can even freeze them in portions for quick meals later. The total time for Cheesy Spinach Stuffed Shells is about 60 minutes. - Prep Time: 25 minutes - Cook Time: 35 minutes Yes, you can prepare Cheesy Spinach Stuffed Shells in advance. - Make Ahead: Stuff the shells and store them in the fridge. - Storage: Cover the dish with foil and keep it for up to 24 hours. - Baking: When ready, bake it straight from the fridge. Just add a few more minutes to the cooking time. These stuffed shells pair well with several side dishes. - Garlic Bread: Crunchy and buttery, it balances the softness of the shells. - Salad: A fresh green salad adds a nice crunch and lightness. - Roasted Veggies: Try carrots or zucchini for a colorful plate. Yes, you can use other types of pasta. - Pasta Choices: Penne or rigatoni work well. - Adjustments: Just ensure the pasta is large enough to hold the filling. - Cooking Time: Cook smaller pasta for less time than jumbo shells. For a detailed guide, refer to the Full Recipe. Cheesy Spinach Stuffed Shells are simple yet delicious. You learned the key ingredients, including pasta shells, ricotta, and spinach. I shared easy steps for preparation, filling, and baking. You gained tips to enhance flavor and tried alternatives for variety. Now you can create a delightful dish for any occasion. Enjoy this recipe's versatility, and don’t hesitate to customize it. Happy cooking!

Cheesy Spinach Stuffed Shells

Indulge in the creamy goodness of Cheesy Spinach Stuffed Shells with this easy recipe! Filled with a delicious mix of fresh spinach, ricotta, and melty mozzarella, these jumbo pasta shells are baked to perfection in marinara sauce. Perfect for family dinners or entertaining guests, this dish is sure to impress! Click through to discover step-by-step instructions and treat yourself to a cheesy delight tonight!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional)

2 cups marinara sauce

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of boiling salted water, cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.

      Prepare the Filling: In a mixing bowl, combine the chopped spinach, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, and red pepper flakes (if using). Season with salt and pepper to taste. Stir until well combined.

        Stuff the Shells: Using a spoon, fill each cooked shell with the spinach and cheese mixture, packing them tightly.

          Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, ensuring they are well coated.

            Top with Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Let the stuffed shells cool for a couple of minutes before serving. Garnish with fresh basil if desired.

                  Prep Time: 25 minutes | Total Time: 60 minutes | Servings: 4