Savory Spinach and Ricotta Stuffed Shells Delight

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To make delicious spinach and ricotta stuffed shells, you will need: - 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, beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish If you don’t have ricotta cheese, try cottage cheese instead. For a dairy-free option, use tofu blended with lemon juice. If fresh spinach is not available, frozen spinach works well. Just make sure to drain it well before using. For the cheeses, you can swap mozzarella for provolone or fontina. If you want a different sauce, any red sauce will do. Adding garnishes makes your dish pop. Use fresh basil leaves for a burst of flavor. You can also sprinkle extra Parmesan cheese on top before serving. If you like a bit of heat, add red pepper flakes. For a touch of color, try chopped parsley. These small touches make a big difference! First, you need to cook the jumbo pasta shells. Boil salted water in a large pot. Add the shells and cook them for 9-10 minutes. You want them al dente, so they hold their shape. Once cooked, drain the shells and let them cool. This makes them easier to handle later. In a large mixing bowl, combine the ricotta cheese and chopped spinach. Add half of the mozzarella and half of the Parmesan cheese to the bowl. Next, crack the egg into the mix and sprinkle in the garlic powder and Italian seasoning. Season with salt and pepper. Mix everything well until it’s smooth and creamy. This filling is rich and full of flavor. Now it’s time to fill the pasta shells. Take a generous spoonful of the ricotta and spinach mixture. Stuff each shell until it’s full and place them in a greased 9x13-inch baking dish. Once all the shells are stuffed, pour the marinara sauce evenly over them. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake in your preheated oven for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. You want the cheese to be bubbly and golden. Once done, let the dish cool for a few minutes. Top it with fresh basil leaves before serving. Enjoy your savory delight! To keep your shells from sticking, use plenty of water. Add a bit of salt to the boiling water, too. Stir the shells gently while they cook. This helps them stay separate. Once they are done, drain them and rinse with cold water. This cools them down and stops the cooking. A light coat of olive oil can also help. These stuffed shells taste great on their own. Serve them with a fresh salad or garlic bread for a nice meal. You can also add more marinara sauce on top for extra flavor. Sprinkle some fresh basil for a pop of color. If you like spice, add red pepper flakes. They give a nice kick. To get a great cheese topping, use a mix of mozzarella and Parmesan. This gives a nice melt and flavor. Make sure to sprinkle the cheese evenly over the shells. Cover the dish with foil for the first part of baking. This keeps the cheese safe while it melts. Remove the foil for the last few minutes to get a golden top. {{image_2}} You can change the filling to fit your taste. Try using cooked ground meat, like beef or turkey. For a twist, add chopped artichokes or roasted red peppers. You can also mix in different cheeses. Cream cheese or goat cheese can bring new flavors. Combine mushrooms or zucchini for added texture. The options are endless and fun! If you want a vegetarian option, simply skip the meat. You can make a great filling with just ricotta and spinach. For a vegan option, swap ricotta with tofu or cashew cheese. Use nutritional yeast for a cheesy flavor without dairy. Add lemon juice and herbs for a fresh taste. These swaps keep the dish tasty and satisfying. Marinara sauce is classic, but you can try others too. Alfredo sauce adds a creamy touch. Pesto sauce gives a fresh, herbal flavor. You can even mix sauces for a unique taste. A spicy arrabbiata sauce can add some heat. Experimenting with sauces can change the whole dish! To keep your leftover stuffed shells fresh, place them in an airtight container. Make sure to cover the dish well. You can store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. To freeze your stuffed shells, let them cool completely first. You can place them in a freezer-safe dish or wrap them tightly in foil. They will last in the freezer for up to three months. When you’re ready to eat them, just thaw them in the fridge overnight before reheating. For reheating, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover with foil and bake for about 20 minutes. If you want a crispy top, remove the foil for the last 5 minutes. Enjoy your delicious meal! You can use cottage cheese as a tasty substitute. It has a similar texture. Blend it to make it smoother. Cream cheese is another option, but it is richer. Greek yogurt works too, giving a tangy flavor. Yes, you can prepare stuffed shells in advance. After you fill the shells, place them in the baking dish. Cover them tightly with plastic wrap. You can store them in the fridge for one day. For longer storage, freeze the unbaked shells. When ready, bake them straight from the freezer. Just add a few minutes to the baking time. These stuffed shells pair well with a fresh salad. A simple green salad with lemon vinaigrette works great. Garlic bread is another tasty side. You can also serve roasted vegetables for added flavor. A glass of red wine can enhance the meal too. You’ve learned about the key ingredients for Spinach and Ricotta Stuffed Shells and how to prepare them. We explored tasty substitutes and garnishes to enhance your dish. The step-by-step instructions made assembly easy. You now have tips for preventing sticking and achieving the best cheese topping. Don't forget the storage tips to enjoy leftovers later. Experiment with different fillings and sauces to make the recipe your own. Now, it’s time for you to create this delicious meal!

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Get ready to indulge in a dish that’s both rich in flavor and easy to make: Spinach and Ricotta Stuffed Shells! Perfect for dinner or a cozy night in, these jumbo pasta shells are filled with creamy ricotta cheese and fresh spinach. In this post, I’ll guide you through simple steps, share handy tips, and suggest tasty variations. Let’s dive into this savory delight that will impress your family and friends!

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Ingredients

List of Required Ingredients

To make delicious spinach and ricotta stuffed shells, you will need:

– 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, beaten

– 2 cups marinara sauce

– 1 teaspoon garlic powder

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

– Fresh basil leaves for garnish

Substitutes for Common Ingredients

If you don’t have ricotta cheese, try cottage cheese instead. For a dairy-free option, use tofu blended with lemon juice. If fresh spinach is not available, frozen spinach works well. Just make sure to drain it well before using. For the cheeses, you can swap mozzarella for provolone or fontina. If you want a different sauce, any red sauce will do.

Optional Garnishes

Adding garnishes makes your dish pop. Use fresh basil leaves for a burst of flavor. You can also sprinkle extra Parmesan cheese on top before serving. If you like a bit of heat, add red pepper flakes. For a touch of color, try chopped parsley. These small touches make a big difference!

Step-by-Step Instructions

Prepping the Jumbo Pasta Shells

First, you need to cook the jumbo pasta shells. Boil salted water in a large pot. Add the shells and cook them for 9-10 minutes. You want them al dente, so they hold their shape. Once cooked, drain the shells and let them cool. This makes them easier to handle later.

Making the Ricotta and Spinach Filling

In a large mixing bowl, combine the ricotta cheese and chopped spinach. Add half of the mozzarella and half of the Parmesan cheese to the bowl. Next, crack the egg into the mix and sprinkle in the garlic powder and Italian seasoning. Season with salt and pepper. Mix everything well until it’s smooth and creamy. This filling is rich and full of flavor.

Assembling and Baking the Stuffed Shells

Now it’s time to fill the pasta shells. Take a generous spoonful of the ricotta and spinach mixture. Stuff each shell until it’s full and place them in a greased 9×13-inch baking dish. Once all the shells are stuffed, pour the marinara sauce evenly over them. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake in your preheated oven for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. You want the cheese to be bubbly and golden. Once done, let the dish cool for a few minutes. Top it with fresh basil leaves before serving. Enjoy your savory delight!

Tips & Tricks

How to Prevent Shells from Sticking

To keep your shells from sticking, use plenty of water. Add a bit of salt to the boiling water, too. Stir the shells gently while they cook. This helps them stay separate. Once they are done, drain them and rinse with cold water. This cools them down and stops the cooking. A light coat of olive oil can also help.

Best Ways to Serve Spinach and Ricotta Stuffed Shells

These stuffed shells taste great on their own. Serve them with a fresh salad or garlic bread for a nice meal. You can also add more marinara sauce on top for extra flavor. Sprinkle some fresh basil for a pop of color. If you like spice, add red pepper flakes. They give a nice kick.

Tips for Achieving the Perfect Cheese Topping

To get a great cheese topping, use a mix of mozzarella and Parmesan. This gives a nice melt and flavor. Make sure to sprinkle the cheese evenly over the shells. Cover the dish with foil for the first part of baking. This keeps the cheese safe while it melts. Remove the foil for the last few minutes to get a golden top.

Variations

Alternative Fillings for Stuffed Shells

You can change the filling to fit your taste. Try using cooked ground meat, like beef or turkey. For a twist, add chopped artichokes or roasted red peppers. You can also mix in different cheeses. Cream cheese or goat cheese can bring new flavors. Combine mushrooms or zucchini for added texture. The options are endless and fun!

Vegetarian and Vegan Options

If you want a vegetarian option, simply skip the meat. You can make a great filling with just ricotta and spinach. For a vegan option, swap ricotta with tofu or cashew cheese. Use nutritional yeast for a cheesy flavor without dairy. Add lemon juice and herbs for a fresh taste. These swaps keep the dish tasty and satisfying.

Different Sauces to Use

Marinara sauce is classic, but you can try others too. Alfredo sauce adds a creamy touch. Pesto sauce gives a fresh, herbal flavor. You can even mix sauces for a unique taste. A spicy arrabbiata sauce can add some heat. Experimenting with sauces can change the whole dish!

Storage Info

How to Store Leftovers

To keep your leftover stuffed shells fresh, place them in an airtight container. Make sure to cover the dish well. You can store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option.

Freezing Instructions

To freeze your stuffed shells, let them cool completely first. You can place them in a freezer-safe dish or wrap them tightly in foil. They will last in the freezer for up to three months. When you’re ready to eat them, just thaw them in the fridge overnight before reheating.

Reheating Best Practices

For reheating, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover with foil and bake for about 20 minutes. If you want a crispy top, remove the foil for the last 5 minutes. Enjoy your delicious meal!

FAQs

What can I use instead of ricotta cheese?

You can use cottage cheese as a tasty substitute. It has a similar texture. Blend it to make it smoother. Cream cheese is another option, but it is richer. Greek yogurt works too, giving a tangy flavor.

Can I make stuffed shells ahead of time?

Yes, you can prepare stuffed shells in advance. After you fill the shells, place them in the baking dish. Cover them tightly with plastic wrap. You can store them in the fridge for one day. For longer storage, freeze the unbaked shells. When ready, bake them straight from the freezer. Just add a few minutes to the baking time.

What to serve with Spinach and Ricotta Stuffed Shells?

These stuffed shells pair well with a fresh salad. A simple green salad with lemon vinaigrette works great. Garlic bread is another tasty side. You can also serve roasted vegetables for added flavor. A glass of red wine can enhance the meal too.

You’ve learned about the key ingredients for Spinach and Ricotta Stuffed Shells and how to prepare them. We explored tasty substitutes and garnishes to enhance your dish. The step-by-step instructions made assembly easy. You now have tips for preventing sticking and achieving the best cheese topping. Don’t forget the storage tips to enjoy leftovers later.

Experiment with different fillings and sauces to make the recipe your own. Now, it’s time for you to create this delicious meal!

To make delicious spinach and ricotta stuffed shells, you will need: - 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, beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish If you don’t have ricotta cheese, try cottage cheese instead. For a dairy-free option, use tofu blended with lemon juice. If fresh spinach is not available, frozen spinach works well. Just make sure to drain it well before using. For the cheeses, you can swap mozzarella for provolone or fontina. If you want a different sauce, any red sauce will do. Adding garnishes makes your dish pop. Use fresh basil leaves for a burst of flavor. You can also sprinkle extra Parmesan cheese on top before serving. If you like a bit of heat, add red pepper flakes. For a touch of color, try chopped parsley. These small touches make a big difference! First, you need to cook the jumbo pasta shells. Boil salted water in a large pot. Add the shells and cook them for 9-10 minutes. You want them al dente, so they hold their shape. Once cooked, drain the shells and let them cool. This makes them easier to handle later. In a large mixing bowl, combine the ricotta cheese and chopped spinach. Add half of the mozzarella and half of the Parmesan cheese to the bowl. Next, crack the egg into the mix and sprinkle in the garlic powder and Italian seasoning. Season with salt and pepper. Mix everything well until it’s smooth and creamy. This filling is rich and full of flavor. Now it’s time to fill the pasta shells. Take a generous spoonful of the ricotta and spinach mixture. Stuff each shell until it’s full and place them in a greased 9x13-inch baking dish. Once all the shells are stuffed, pour the marinara sauce evenly over them. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake in your preheated oven for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. You want the cheese to be bubbly and golden. Once done, let the dish cool for a few minutes. Top it with fresh basil leaves before serving. Enjoy your savory delight! To keep your shells from sticking, use plenty of water. Add a bit of salt to the boiling water, too. Stir the shells gently while they cook. This helps them stay separate. Once they are done, drain them and rinse with cold water. This cools them down and stops the cooking. A light coat of olive oil can also help. These stuffed shells taste great on their own. Serve them with a fresh salad or garlic bread for a nice meal. You can also add more marinara sauce on top for extra flavor. Sprinkle some fresh basil for a pop of color. If you like spice, add red pepper flakes. They give a nice kick. To get a great cheese topping, use a mix of mozzarella and Parmesan. This gives a nice melt and flavor. Make sure to sprinkle the cheese evenly over the shells. Cover the dish with foil for the first part of baking. This keeps the cheese safe while it melts. Remove the foil for the last few minutes to get a golden top. {{image_2}} You can change the filling to fit your taste. Try using cooked ground meat, like beef or turkey. For a twist, add chopped artichokes or roasted red peppers. You can also mix in different cheeses. Cream cheese or goat cheese can bring new flavors. Combine mushrooms or zucchini for added texture. The options are endless and fun! If you want a vegetarian option, simply skip the meat. You can make a great filling with just ricotta and spinach. For a vegan option, swap ricotta with tofu or cashew cheese. Use nutritional yeast for a cheesy flavor without dairy. Add lemon juice and herbs for a fresh taste. These swaps keep the dish tasty and satisfying. Marinara sauce is classic, but you can try others too. Alfredo sauce adds a creamy touch. Pesto sauce gives a fresh, herbal flavor. You can even mix sauces for a unique taste. A spicy arrabbiata sauce can add some heat. Experimenting with sauces can change the whole dish! To keep your leftover stuffed shells fresh, place them in an airtight container. Make sure to cover the dish well. You can store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. To freeze your stuffed shells, let them cool completely first. You can place them in a freezer-safe dish or wrap them tightly in foil. They will last in the freezer for up to three months. When you’re ready to eat them, just thaw them in the fridge overnight before reheating. For reheating, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover with foil and bake for about 20 minutes. If you want a crispy top, remove the foil for the last 5 minutes. Enjoy your delicious meal! You can use cottage cheese as a tasty substitute. It has a similar texture. Blend it to make it smoother. Cream cheese is another option, but it is richer. Greek yogurt works too, giving a tangy flavor. Yes, you can prepare stuffed shells in advance. After you fill the shells, place them in the baking dish. Cover them tightly with plastic wrap. You can store them in the fridge for one day. For longer storage, freeze the unbaked shells. When ready, bake them straight from the freezer. Just add a few minutes to the baking time. These stuffed shells pair well with a fresh salad. A simple green salad with lemon vinaigrette works great. Garlic bread is another tasty side. You can also serve roasted vegetables for added flavor. A glass of red wine can enhance the meal too. You’ve learned about the key ingredients for Spinach and Ricotta Stuffed Shells and how to prepare them. We explored tasty substitutes and garnishes to enhance your dish. The step-by-step instructions made assembly easy. You now have tips for preventing sticking and achieving the best cheese topping. Don't forget the storage tips to enjoy leftovers later. Experiment with different fillings and sauces to make the recipe your own. Now, it’s time for you to create this delicious meal!

Spinach and Ricotta Stuffed Shells

Indulge in the delightful flavors of Spinach and Ricotta Stuffed Shells! This simple recipe combines creamy ricotta, fresh spinach, and savory cheeses stuffed into jumbo pasta shells, all topped with marinara sauce and baked to perfection. With easy-to-follow instructions, you'll have a comforting dish ready in under an hour. Click through to discover how to make this delicious meal that your family will love!
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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, beaten

2 cups marinara sauce

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the jumbo pasta shells in boiling salted water for about 9-10 minutes until al dente. Drain and set aside to cool slightly.

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

        Spoon a generous amount of the ricotta and spinach mixture into each cooked pasta shell and place them in a greased 9x13-inch baking dish.

          Pour the marinara sauce evenly over the stuffed pasta shells.

            Top the shells with the remaining mozzarella and Parmesan cheese.

              Cover the dish with aluminum foil 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 golden.

                  Once done, let it cool for a few minutes before serving. Garnish with fresh basil leaves.

                    Prep Time: 20 mins | Total Time: 55 mins | Servings: 4

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