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To make creamy spinach ricotta stuffed shells, gather these key items: - 1 package (12 oz) jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - ½ cup grated Parmesan cheese - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - 1 jar (24 oz) marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish (optional) These ingredients create a rich and smooth filling that pairs perfectly with marinara sauce. You can add flavors to suit your taste. Here are some optional ingredients: - Cooked ground meat for a heartier filling - Chopped sun-dried tomatoes for extra flavor - A splash of lemon juice for brightness - A pinch of red pepper flakes for heat Feel free to mix and match these options. This way, you can create your own unique dish. Each serving of creamy spinach ricotta stuffed shells is packed with flavor. Here’s the basic nutritional info: - Calories: Approximately 400 - Protein: 20 grams - Fat: 20 grams - Carbohydrates: 40 grams - Fiber: 3 grams This dish gives a good balance of nutrients, making it a delightful meal option. Enjoy! First, I start by boiling water. I use a large pot and add salt. Bring the water to a boil. Next, I add the jumbo pasta shells. I cook them until they are al dente, about 10-12 minutes. After cooking, I drain the shells in a colander. I let them cool slightly so they are easier to handle. In a mixing bowl, I combine the chopped spinach and ricotta cheese. I add 1 cup of shredded mozzarella and half a cup of Parmesan cheese. Next, I crack one egg and beat it before adding it to the bowl. I sprinkle in the garlic powder and dried Italian herbs. Finally, I season the mixture with salt and pepper. I mix it all together until it is well combined and creamy. In a 9x13 inch baking dish, I spread a thin layer of marinara sauce. Then, I carefully fill each pasta shell with the creamy filling using a teaspoon. I place the stuffed shells in a single layer on top of the sauce. After that, I pour the rest of the marinara sauce over the shells, covering them well. I sprinkle the remaining mozzarella cheese on top. I cover the dish with foil and bake it at 375°F for 25 minutes. Then, I remove the foil and bake for another 10-15 minutes. The cheese should be bubbly and golden when done. To make the filling extra creamy, use whole milk ricotta. This cheese has a rich texture that adds depth. Mixing in some cream cheese works too. It brings a smoothness that really shines. You can also blend in a bit of sour cream for a tangy twist. For added flavor, toss in some fresh herbs like parsley or chives. They brighten the filling and enhance the taste. Baking stuffed shells is all about the right temperature and timing. Always preheat your oven to 375°F (190°C). This helps the cheese melt evenly. Cover your dish with foil for the first part of baking. This keeps the moisture in. After 25 minutes, remove the foil to let the cheese brown. Watch closely to avoid burning. If you want extra crispiness, broil for a couple of minutes at the end. Creamy spinach ricotta stuffed shells pair well with a simple salad. A fresh side salad with mixed greens and a light vinaigrette works great. You can also serve garlic bread on the side for a cozy meal. If you love extra veggies, roasted zucchini or asparagus will complement the dish. For wine lovers, a light white wine like Pinot Grigio enhances the flavors nicely. {{image_2}} You can add more veggies to your spinach ricotta stuffed shells. Try adding finely chopped mushrooms, bell peppers, or zucchini. These veggies give extra flavor and texture. Just make sure to sauté them first. This softens them and brings out their taste. You can also use kale instead of spinach for a twist. It’s a great way to sneak in more greens. Switching up the cheeses can change the whole dish. Use goat cheese for a tangy kick. You can mix in feta for a salty flavor. For a richer taste, try using cream cheese. Each cheese brings its unique flavor. Combine two or more types for a creamy filling that stirs your taste buds. If you need a gluten-free option, use gluten-free pasta shells. Many brands offer this now. Be sure to check the package for cooking times. They might need different care than regular pasta. You can also use zucchini or eggplant slices instead of shells. This makes a low-carb option that is just as tasty. Enjoy making this recipe your own! After enjoying your creamy spinach ricotta stuffed shells, store leftovers in an airtight container. Make sure to cool them to room temperature first. Keep them in the fridge for up to three days. If you want to enjoy them later, proper storage is key to keeping the dish fresh. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish and cover with foil. Heat for about 20 minutes until warm. Alternatively, you can microwave them on a plate. Heat for one to two minutes, checking often to avoid overheating. To freeze the stuffed shells, let them cool completely first. Place them in a freezer-safe container or wrap them in plastic wrap and foil. They can last in the freezer for up to three months. When you're ready to eat, thaw in the fridge overnight and follow the reheating instructions above. Enjoying a delicious meal has never been easier! Yes, you can swap cheeses. Try cottage cheese for a lighter option. For a sharper taste, add feta cheese. Goat cheese also works well. Mix cheeses for more flavor. These shells pair well with a fresh salad. A simple green salad adds crunch. Garlic bread complements the meal nicely. You can also serve with steamed veggies. Pairing with a light white wine enhances the flavors. Check for bubbly cheese and a golden top. The sauce should be hot and steaming. If you poke a shell, it should feel warm inside. Let it cool for a few minutes before serving. Enjoy your tasty delight! You’ve learned about making creamy spinach ricotta stuffed shells, from choosing ingredients to baking. We explored main and optional ingredients, emphasized tips for creamy filling, and discussed fun variations. You can now customize your dish for taste and dietary needs. Remember to store leftovers properly for later meals. Enjoy your cooking! Try new flavors, and make this dish your own. Happy eating!

Creamy Spinach Ricotta Stuffed Shells

Indulge in the deliciousness of Creamy Spinach Ricotta Stuffed Shells with this easy recipe! Discover how to combine fresh spinach, creamy ricotta, and melty cheese to create the perfect filling for jumbo pasta shells. Baked to perfection with marinara sauce and topped with extra cheese, this dish is sure to impress. Click through to explore the full recipe and elevate your dinner tonight! #PastaRecipe #StuffedShells #Ricotta #SpinachDelight
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Ingredients
  

1 package (12 oz) jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

½ cup grated Parmesan cheese

1 egg, beaten

1 teaspoon garlic powder

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

1 jar (24 oz) marinara sauce

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

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

    Cook the Pasta: In a large pot of salted boiling water, cook the jumbo pasta 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 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian herbs, salt, and pepper. Mix thoroughly until well incorporated.

        Stuff the Shells: Using a teaspoon or piping bag, carefully fill each pasta shell with the creamy spinach and ricotta mixture, making sure to pack them well.

          Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch 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 covered.

            Add More Cheese: Sprinkle the remaining mozzarella cheese over the top of the stuffed 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 10-15 minutes until the cheese is bubbly and lightly golden.

                Garnish and Serve: Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6