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To make easy stuffed shells, gather these main ingredients: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg, lightly beaten - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish These ingredients create a rich and creamy filling. You’ll love how they blend together. If you want to mix it up, consider these optional ingredients: - Cooked ground beef or turkey - Sautéed mushrooms - Artichoke hearts - Different cheeses like feta or goat cheese - A pinch of red pepper flakes for a kick These options let you customize your stuffed shells. Feel free to get creative and use what you have. For this recipe, you will need: - A large pot for boiling pasta - A mixing bowl for the filling - A 9x13 inch baking dish - A spoon for stuffing the shells - Aluminum foil to cover the dish Having the right tools makes cooking easier and more fun. Get your kitchen ready for this delicious meal! To start, I boil water in a large pot. Add salt to the water for flavor. Once boiling, I add 20 jumbo pasta shells. I cook them until they are al dente, which means firm to the bite. This usually takes about 8-10 minutes. After cooking, I drain the shells and set them aside to cool. This step is key so they don't break when I stuff them later. In a large bowl, I mix together the filling. I add 2 cups of ricotta cheese. Then, I fold in 1 cup of chopped fresh spinach. This adds a healthy green touch. Next, I add 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. For flavor, I mix in 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning. I also add one lightly beaten egg, salt, and pepper. I stir everything until it’s well-blended. This creamy filling is what makes the stuffed shells so tasty. Now, I pour 1 cup of marinara sauce into a 9x13 inch baking dish. I spread it evenly across the bottom. Next, I take each cooled pasta shell and stuff it with the cheese and spinach mixture. I place the stuffed shells seam-side up in the dish. Once all the shells are in the dish, I pour the remaining marinara sauce on top. I sprinkle the rest of the mozzarella and Parmesan cheeses over the sauce. To bake, I cover the dish with aluminum foil and put it in the oven at 375°F (190°C) for 25 minutes. After that, I remove the foil and bake for another 10-15 minutes. The cheese should be bubbly and slightly golden when done. I let the shells cool for a few minutes, then garnish with fresh basil leaves. This dish looks as good as it tastes! For the full recipe, refer to the section above. When picking jumbo shells, look for even sizes. This helps with even cooking. Choose a brand that feels sturdy. Avoid thin shells as they can break. Check the package for freshness dates. Fresh pasta shells taste better and cook well. One common mistake is overcooking the shells. Cook them just until al dente. This keeps them firm for stuffing. Another mistake is overfilling the shells. A generous spoonful is enough. Stuff them too much, and they may burst. Lastly, don’t forget to cover the dish. This keeps the cheese from burning. Adding herbs can really boost flavor. Fresh basil, parsley, or oregano work well. Mix these into your cheese filling. You can also use garlic powder for a nice kick. Italian seasoning adds depth, too. Experiment with spices to find your favorite mix. A little can go a long way in making these shells shine. For the full recipe, check out the details above. {{image_2}} For meat lovers, stuffed shells can be a real treat. You can use ground beef, turkey, or sausage. Brown the meat in a pan, then mix it with ricotta. Add some Italian herbs for extra flavor. You can also add diced tomatoes for moisture. This mix fills the shells well and makes a hearty meal. If you want a lighter option, think about using veggies. You can stuff shells with mushrooms, zucchini, or bell peppers. Sauté the veggies first to bring out their flavors. Mix them with ricotta, herbs, and a bit of mozzarella. This gives a fresh taste and keeps it healthy. You can even toss in some artichokes for a unique twist. For those on special diets, there are great choices. Use gluten-free pasta shells made from rice or corn. For a dairy-free filling, try cashew cheese or tofu. Blend the tofu with herbs and spices to mimic the creamy texture of ricotta. This way, everyone can enjoy stuffed shells without missing out. These variations make this dish fun and flexible. You can find the Full Recipe to explore more ideas! After enjoying your stuffed shells, let them cool. Place any leftovers in an airtight container. Make sure they are sealed well. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze your stuffed shells, first, let them cool completely. Use a freezer-safe dish and layer the shells. You can also wrap them tightly in plastic wrap. This will help prevent freezer burn. When ready to eat, you can bake them straight from frozen. Just add extra baking time. When reheating, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover the dish with foil to keep the heat in. Bake for about 20 minutes or until heated through. Enjoy your delicious meal again! Yes, you can make stuffed shells ahead. Prepare them up to the baking step. Cover the dish and store it in the fridge for up to 24 hours. When you’re ready, bake them straight from the fridge. Just add a few extra minutes to the baking time. If you want a ricotta substitute, try cottage cheese. You can also use cream cheese or a vegan option like tofu. Blend the tofu to get a smooth texture. Each option gives a different taste but still works well. Stuffed shells last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty for later meals. Just reheat them well before eating. Yes, you can freeze stuffed shells. Prepare them fully, then let them cool. Place them in a freezer-safe dish. Cover tightly with plastic wrap and foil. They can last up to 3 months in the freezer. To reheat, first let them thaw in the fridge overnight. Preheat your oven to 375°F (190°C). Place the shells in a baking dish and cover with foil. Bake for about 25 minutes. Check for warmth before serving. Sure! You can mix in different cheeses like feta or goat cheese. These add unique flavors. You can also try adding more mozzarella for extra gooeyness. You can add cooked ground meat, like beef or turkey, for a heartier dish. Chopped vegetables like mushrooms or zucchini also work great. Feel free to get creative with flavors and textures! Stuffed shells pair well with a simple salad and garlic bread. You can also serve them with a side of veggies. A light, fresh dish balances the richness of the shells. Absolutely! You can add red pepper flakes to the cheese mixture. Using spicy marinara sauce is another great option. Adjust the spice to your liking for a kick! Yes, fresh spinach works great! Just chop it finely and cook it a bit before mixing. This helps reduce moisture and adds vibrant flavor to the dish. For the complete recipe, check the Full Recipe section above. You learned about making delicious stuffed shells. We covered the key ingredients, tools, and step-by-step instructions. We also discussed tips to choose shells and enhance flavors. Variations let you explore meat, veggie, and gluten-free options. Remember to store leftovers properly for later enjoyment. With these ideas and methods, you can create your own tasty dish. Now, it’s time to gather your ingredients and start cooking. Enjoy your culinary journey with stuffed shells!

Easy Stuffed Shells

Looking for a family-friendly dinner that's easy and packed with flavor? Try these Easy Stuffed Shells! This recipe combines creamy ricotta and fresh spinach, all tucked into jumbo pasta shells, making it a delightful meal everyone will love. Follow our simple step-by-step guide to create a delicious dinner that will have your loved ones asking for seconds. Click to explore the full recipe now and make mealtime special!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup fresh spinach, chopped

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 egg, lightly beaten

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

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 to cool.

      In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

        Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.

          Carefully stuff each cooked pasta shell with a generous spoonful of the cheese and spinach mixture, and place them seam-side up in the baking dish.

            Once all shells are stuffed, pour the remaining marinara sauce over the shells, and sprinkle with the remaining mozzarella and Parmesan cheeses.

              Cover the dish with aluminum foil (to prevent sticking, you may spray the foil with cooking spray) 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 slightly golden.

                  Let the shells cool for a few minutes before serving. Garnish with fresh basil leaves.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings