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To make Spinach Ricotta Stuffed Shells, gather these ingredients: - 20 large jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil leaves for garnish You can make some changes based on your needs: - Use gluten-free pasta shells if you need a gluten-free dish. - Swap ricotta for cottage cheese for a lighter option. - Try vegan cheese for a plant-based version. - Add extra veggies, like mushrooms or zucchini, for more nutrition. - Use fresh herbs if you want a bolder flavor. For this recipe, you will need: - A large pot for boiling pasta - A non-stick skillet for cooking spinach and garlic - A mixing bowl for combining the filling - A 9x13 inch baking dish for baking the shells - Aluminum foil to cover the dish while baking - A spatula for stuffing the shells and serving With these ingredients and tools, you can create a delicious meal for your family or friends. Enjoy cooking! First, you need to cook the pasta shells. Bring a big pot of salted water to a boil. Add the jumbo shells and cook them until they are al dente, about 9 to 11 minutes. Stir them gently so they don’t stick. Once they are done, drain the shells in a colander. Let them cool for a few minutes. This way, they will be easier to handle when you stuff them. Now, let’s make the filling. In a non-stick skillet, heat a small amount of olive oil over medium heat. Add the minced garlic and cook it for about one minute. It should smell great! Next, add the chopped spinach and stir it for about two minutes until it wilts down. Remove the skillet from the heat and let the spinach cool. In a large bowl, mix together the ricotta cheese, half of the mozzarella, Parmesan cheese, and the egg. Add the wilted spinach, Italian seasoning, salt, and pepper. Mix everything well. You want a smooth and creamy filling. Now comes the fun part—stuffing the shells! Take each cooked shell and fill it with the spinach ricotta mixture. Be generous! In a 9x13 inch baking dish, spread one cup of marinara sauce on the bottom. Place the stuffed shells in the dish, seam side up. Then, pour the rest of the marinara sauce over the shells. Sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil and pop it in the oven. Bake at 375°F (190°C) for about 25 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden brown. Once it's done, let the dish cool for a few minutes. To finish, add fresh basil leaves on top for a lovely touch. Enjoy your meal! To keep your pasta shells from getting mushy, cook them al dente. This means they will still have a slight bite. Follow the package directions closely. Set a timer to avoid forgetting them. Drain the shells and rinse them under cold water. This stops the cooking process and cools them down. When stuffing your pasta shells, use a small spoon or a piping bag. This helps you fill them neatly. Don’t be shy with the filling! Pack it in well, but don’t overflow it. Place them seam side up in the baking dish. This keeps the filling from spilling out while they bake. For a great cheese melt, use a mix of cheeses. Combine mozzarella and Parmesan for the best flavor. Bake your dish covered for part of the time. This keeps the moisture in, helping the cheese melt evenly. Uncover it for the last few minutes to get that golden, bubbly top. {{image_2}} You can easily add more veggies to your stuffed shells. Try using mushrooms, zucchini, or bell peppers. These will give your dish extra taste and color. Simply chop the veggies and sauté them with the garlic before adding them to the cheese mix. This way, you boost the flavor and make it even healthier. Cheese is key to great flavor. If you want to switch things up, try different cheeses. For a sharper taste, use feta or goat cheese. For a creamier texture, add cream cheese or mascarpone. You can mix different cheeses too. Just remember to keep the same amounts so the filling stays creamy. Want to make your dish heartier? Add cooked chicken, ground beef, or turkey to the filling. Just make sure to cook the meat first. If you prefer plant protein, try adding lentils or chickpeas. These will add fiber and keep you full. You can also toss in some frozen peas or chopped broccoli for more nutrition. To store leftover Spinach Ricotta Stuffed Shells, wait for them to cool. Then, place the shells in an airtight container. Make sure to cover them well to keep them fresh. You can store them in the fridge for up to three days. If you plan to eat them later, consider freezing instead. For long-term storage, freezing is the best option. First, prepare the stuffed shells as usual. Once cooled, arrange them in a single layer on a baking sheet. Freeze them for about one hour. This step helps prevent them from sticking together. After they are firm, transfer the shells to a freezer-safe bag. Squeeze out as much air as possible. Label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy your stuffed shells, reheating properly is key. For best results, thaw the shells overnight in the fridge. Then, preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes. Check that they are heated through. If you want a crispy top, remove the foil for the last 5 minutes. Enjoy your delicious meal! Yes, you can prepare Spinach Ricotta Stuffed Shells ahead of time. Cook the shells and make the filling. Stuff the shells and place them in a baking dish. Cover the dish with foil and store it in the fridge. You can bake them the next day. If you want to freeze them, wrap the dish tightly in plastic wrap. This keeps them fresh for up to three months. Just remember to thaw them in the fridge overnight before baking. Spinach Ricotta Stuffed Shells pair well with many sides. You can serve a simple green salad with a light vinaigrette. Garlic bread is also a tasty choice for soaking up the sauce. Steamed vegetables like broccoli or green beans add color and nutrients. For a heartier meal, try serving with roasted vegetables. You can also offer some extra marinara sauce on the side for dipping. To make Spinach Ricotta Stuffed Shells gluten-free, use gluten-free jumbo pasta shells. Many brands offer these shells, so check your local store. You can also make the dish with zucchini or eggplant slices. Just cut them thinly and bake them instead of using pasta. Ensure that all other ingredients, like the marinara sauce, are gluten-free. This way, everyone can enjoy this tasty dish! In this article, we explored making Spinach Ricotta Stuffed Shells, from ingredients to serving. You learned about each ingredient, possible substitutions, and essential tools for cooking. We also shared step-by-step instructions for preparation and baking. Plus, we offered helpful tips to ensure your shells are perfect every time. Finally, we covered storage, variations, and answered common questions. Enjoy making this dish and feel free to experiment! With the right approach, your stuffed shells will impress every time.

Spinach Ricotta Stuffed Shells

Indulge in a delicious Cheesy Spinach Ricotta Delight that will impress your family and friends! This easy recipe features jumbo pasta shells stuffed with a creamy ricotta and fresh spinach mixture, topped with marinara sauce, and melted mozzarella cheese. Perfect for a comforting dinner or a special occasion, it's quick to make and bursting with flavor. Click through to discover the complete recipe and elevate your mealtime!
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Ingredients
  

20 large jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 egg, beaten

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

3 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the jumbo pasta shells in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside to cool slightly.

      In a non-stick skillet, sauté the minced garlic over medium heat until fragrant (about 1 minute). Add the chopped spinach and cook until wilted (about 2 minutes). Remove from heat and let cool.

        In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, beaten egg, Italian seasoning, wilted spinach, salt, and pepper. Mix well until all ingredients are thoroughly combined.

          Stuff each cooked pasta shell generously with the spinach and ricotta mixture.

            In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Place the stuffed shells in the baking dish, seam side up. Pour the remaining marinara sauce over the top of the shells.

              Sprinkle the remaining mozzarella cheese on top of the sauce.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

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

                    Let the dish cool for a few minutes before garnishing with fresh basil leaves.

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