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- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups fresh spinach, sautéed and chopped - 1 large egg, beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil for garnish The heart of stuffed shells lies in the main ingredients. Jumbo pasta shells hold the filling well. I love using ricotta cheese for its creamy texture. Mozzarella adds that gooey, melty goodness. Parmesan brings a strong flavor that balances everything. Fresh spinach gives a pop of color and nutrients. Don't forget the egg; it helps bind the filling. Seasonings like garlic and Italian herbs elevate the taste. - Additional vegetables (like mushrooms or bell peppers) - Alternative proteins (like ground beef or chicken) - Different cheese varieties (like feta or goat cheese) You can customize stuffed shells with optional ingredients. Adding mushrooms or bell peppers can enhance flavor. Ground beef or chicken can make it heartier. For a twist, try feta or goat cheese for extra tanginess. These options let you create your favorite version. - Store-bought vs. homemade - Flavor-enhancing additions Marinara sauce is key for stuffed shells. You can use store-bought sauce for quick meals. However, homemade sauce offers richer flavors. I often add herbs like basil or oregano for depth. A pinch of red pepper flakes can bring heat. This way, your sauce truly shines in the dish. For the full recipe, check out Cheesy Spinach and Ricotta Stuffed Shells. To cook the pasta shells, bring a large pot of salted water to a boil. Add the jumbo shells and cook them for about 8-10 minutes. You want them al dente, which means they should be firm but cooked through. After cooking, drain the shells in a colander. Let the shells cool for a few minutes. This helps them dry out so they are easier to handle. In a large bowl, mix the ricotta cheese, ½ cup of mozzarella, and ½ cup of Parmesan. Then, add the sautéed spinach, a beaten egg, minced garlic, Italian seasoning, salt, and pepper. Stir until everything is creamy and smooth. You want a thick filling that holds its shape. If it feels too runny, add a little more cheese. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Take each cooled shell and carefully stuff it with the cheese mixture. Place the shells seam-side up in the dish. Once all shells are filled, pour the remaining marinara sauce over them. Sprinkle the rest of the mozzarella and Parmesan on top. This ensures a cheesy, tasty finish. To cook pasta shells just right, use plenty of water. A large pot helps keep shells from sticking. Add salt to the water for flavor. Cook the jumbo shells for 8 to 10 minutes until they are al dente. This means they should have a slight bite. After cooking, drain the shells and let them cool. To prevent sticking, toss them with a little olive oil. To make a smooth filling, mix ricotta cheese, sautéed spinach, and egg well. Use a fork or mixer for the best results. For dietary needs, consider alternatives like dairy-free cheese or tofu. You can also add herbs for extra flavor. Make sure the mixture is thick but spreadable. This makes stuffing easier and keeps the shells intact. For golden-brown cheese, cover the dish with foil for the first part of baking. This keeps moisture in. Remove the foil for the last 10 to 15 minutes. This step helps the cheese get bubbly and golden. If you have a convection oven, reduce the temperature by 25°F. This ensures even baking. Keep an eye on your stuffed shells. Each oven is different, so adjust baking time as needed. {{image_2}} Spinach and ricotta stuffed shells are light and creamy. They use a blend of ricotta cheese, spinach, and seasonings. This mix makes a fresh and rich filling. On the other hand, meat-filled shells use ground beef or sausage. They have a heartier and savory flavor. In preparation, spinach and ricotta require no cooking for the filling. You mix the ingredients and stuff the shells. For meat-filled shells, you must cook the meat first. This adds depth and richness to the dish. You can use more than just marinara sauce. Try Alfredo sauce for a creamy twist. Pesto adds a fresh, herbal note. You can also combine sauces for added flavor. When seasoning, think about your sauce choice. Marinara may need Italian herbs. Alfredo can benefit from garlic and black pepper. Always taste as you go to get the best result. For a gluten-free dish, use gluten-free pasta shells. Many brands offer great alternatives. You can also make your own shells with rice flour or chickpea flour. If you want a vegan option, use dairy-free cheese. Brands now offer ricotta and mozzarella made from nuts. You can also use tofu for a creamy filling. Just blend it with some lemon juice and herbs for flavor. For both gluten-free and vegan options, experiment with flavors. Use fresh herbs and spices to enhance the dish. The Full Recipe can guide you through making a delicious meal tailored to your needs. Store your leftover stuffed shells in an airtight container. This keeps them fresh. You can keep them in the fridge for up to three days. Make sure they cool completely before sealing. This helps avoid sogginess. If you want to save them for later, freezing is a great option. Pack the stuffed shells in a single layer in a freezer-safe dish. Use plastic wrap or aluminum foil to cover the dish tightly. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. To reheat, place them in a baking dish with some marinara sauce. Cover the dish with foil and bake at 350°F (175°C) for about 25 minutes. Remove the foil and bake for another 10 minutes. This makes the cheese nice and melty. Stuffed shells pair well with a fresh salad or garlic bread. You can also serve them with roasted veggies. If you have leftovers, try them in a pasta bake. Just chop the shells and mix them with some sauce, cheese, and any veggies you like. For a fun twist, you can use them in a soup. Simply add the stuffed shells to a pot of broth. This gives you a warm and comforting meal! To make stuffed shells from scratch, follow these essential steps: - Cook the shells: Boil 20 jumbo pasta shells until al dente. This means they should be firm but not hard. Usually, this takes about 8-10 minutes in salted water. Then, drain and let them cool. - Make the filling: In a bowl, mix 2 cups of ricotta cheese, 1 cup of shredded mozzarella cheese, and 1 cup of grated Parmesan cheese. Add 2 cups of fresh spinach that you have sautéed and chopped. Don’t forget 1 beaten egg, 2 minced garlic cloves, and 1 teaspoon of Italian seasoning. Season with salt and pepper. Mix until creamy. - Assemble the dish: Spread 1 cup of marinara sauce on the bottom of a baking dish. Stuff each shell with the cheese mix and place them seam-side up. Pour the rest of the sauce over the top and sprinkle the remaining mozzarella and Parmesan cheese. - Bake: Cover your dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes to get that nice golden cheese on top. Let it cool a bit and enjoy! This recipe ensures you get a perfectly cheesy and delicious dish. If you're curious about the full recipe, check it out above. Yes, you can prepare stuffed shells ahead of time. Here are the best practices: - Make the filling: Prepare your cheese filling and cook the pasta shells. - Assemble the dish: Stuff the shells and place them in the baking dish with sauce. Cover the dish tightly with plastic wrap or foil. - Refrigerate: You can keep it in the fridge for up to 2 days before baking. - Bake when ready: Just remove the wrap, add more sauce if needed, and bake as instructed. You may need to add a few extra minutes to the cooking time since it is cold. This method saves time and makes meal prep easy. If you need an alternative for ricotta cheese, here are some options: - Cottage cheese: This is a great substitute. Blend it for a smoother texture. - Cream cheese: This adds a rich flavor. Soften it and mix it well. - Goat cheese: This gives a tangy taste and works well in stuffed shells. - Tofu: For a vegan option, use blended silken tofu. It mimics the creaminess of ricotta. These alternatives can change the flavor and texture, but they work well in stuffed shells! Stuffed shells are a fun and tasty meal. We explored the key ingredients, from jumbo pasta to creamy cheeses and fresh spinach. You learned how to cook the pasta perfectly and create a smooth filling. We shared tips for baking and variations to try, like meat-filled or gluten-free options. Lastly, we covered storage and serving ideas to enjoy leftovers. With these steps, you can make stuffed shells that impress. Dive in, get creative, and enjoy a delicious homemade dish that everyone will love.

Stuffed Shells

Indulge in the ultimate comfort food with these Cheesy Spinach and Ricotta Stuffed Shells! This delicious recipe combines creamy ricotta, gooey mozzarella, and fresh spinach in oversized pasta shells, topped with marinara and melted cheese. Perfect for family dinners or special occasions, these shells are easy to make and absolutely satisfying. Click through to discover the full recipe and bring this delightful dish to your table!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups fresh spinach, sautéed and chopped

1 large egg, beaten

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

Fresh basil for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the jumbo pasta shells in a large pot of salted boiling water for about 8-10 minutes, until al dente. Drain and set aside to cool.

      In a large mixing bowl, combine the ricotta cheese, ½ cup of mozzarella, ½ cup of Parmesan, sautéed spinach, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until creamy and smooth.

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

          Carefully stuff each cooked pasta shell with the cheese mixture and place them seam-side up in the baking dish.

            Once all shells are placed, pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheeses on top.

              Cover the dish with aluminum foil and bake for 25 minutes.

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

                  Let it cool for a few minutes before serving, then garnish with fresh basil.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6