Cheesy Spinach Stuffed Shells

$- 12 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish For this dish, I use 12 jumbo pasta shells. You can change the number based on how many you need. If you want more filling, feel free to double the recipe. The fresh spinach adds great flavor. You can use frozen spinach too, but make sure to drain it well. I love using ricotta for its creamy texture. For a twist, try goat cheese instead. It gives a tangy flavor. Mozzarella is great for melting, but you can use provolone or fontina cheese. Parmesan adds a nice salty crunch on top. Mix and match to find your favorite combo! Start by boiling a large pot of salted water. Once the water bubbles, add 12 jumbo pasta shells. Cook them according to the package instructions until they are al dente. Be careful not to overcook them. After cooking, drain the shells and let them cool for a bit. In a big mixing bowl, combine 2 cups of chopped spinach with 1 cup of ricotta cheese. Add half of the 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Next, crack in 1 large egg. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything well until smooth and creamy. Now, preheat your oven to 375°F (190°C). Grab a spoon or piping bag and fill each cooked pasta shell with the spinach and cheese mixture. Be generous but careful not to overfill. Take a baking dish and spread 1 cup of marinara sauce evenly on the bottom. Place the stuffed shells in a single layer over the sauce. Pour the rest of the marinara sauce on top and sprinkle the remaining mozzarella cheese over everything. Cover the dish with aluminum foil and bake in your preheated oven for 25 minutes. After this time, remove the foil. Bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Once done, let the dish cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your meal! To keep your pasta shells from sticking, use plenty of water. Add a good amount of salt to the water before boiling. Stir the shells gently while cooking. This helps them float and not stick together. After draining, rinse the shells with cold water. This cools them down and stops the cooking. When filling the shells, use a spoon or a piping bag. A piping bag makes it easier and cleaner. Fill each shell generously but don’t overstuff. Leave a little space at the top to avoid spills. Doing this helps the shells hold their shape during baking. Want to add more flavor? Consider mixing in some sautéed mushrooms or sun-dried tomatoes. You can also use herbs like thyme or oregano for extra taste. Try adding a pinch of red pepper flakes for some heat. These small changes can transform the dish into something special. {{image_2}} For those who crave meat, adding cooked ground beef or sausage makes these shells richer. You can mix the meat with the spinach and cheese filling. This twist creates a hearty meal that satisfies any meat lover. For best results, use about one cup of cooked meat mixed into the filling. To make this dish vegan, swap the ricotta and mozzarella for plant-based cheese. Tofu is a great choice for ricotta. Blend it with nutritional yeast for a cheesy flavor. For mozzarella, use a vegan cheese that melts well. Don't forget to add extra spices for flavor. This version is just as creamy and satisfying. If you need gluten-free shells, look for brands that offer gluten-free pasta. Corn or rice-based shells work well. Just be sure to check the package for cooking times. You can use the same filling and sauce for a delicious gluten-free meal. Everyone at the table can enjoy these tasty shells. After enjoying your cheesy spinach stuffed shells, let them cool. Transfer the leftovers to an airtight container. This keeps them fresh for up to three days in the fridge. If you have more, consider dividing them into smaller portions for easy meals later. When you're ready to eat again, preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish. Add a splash of marinara sauce to keep them moist. Cover with foil to trap the heat. Bake for about 20 minutes, or until heated through. You can also use the microwave. Heat in short bursts, stirring in between, until warm. If you want to store them longer, freezing is a great option. Place the cooled stuffed shells in a freezer-safe container. They can last for up to three months in the freezer. To thaw, move them to the fridge overnight. You can reheat them directly from frozen too. Just add a few extra minutes to the baking time. Yes, you can! If you want to switch things up, use other pasta shapes. Consider using cannelloni or even manicotti. These options can hold the filling just as well. Each shape brings a unique twist to the dish. Absolutely! You can prepare the shells a day in advance. Just stuff them and cover them well. Store them in the fridge. When you're ready, pour the sauce on top and bake. This makes dinner prep quick and easy. These stuffed shells pair well with many sides. A fresh garden salad adds crunch and color. Garlic bread is a great choice for soaking up sauce. You can also serve steamed veggies for a healthy touch. Enjoy your meal with family! This post shared how to make tasty Cheesy Spinach Stuffed Shells. You learned about the right ingredients and measurements, and we explored cheese options. I provided step-by-step instructions to cook the pasta and prepare the filling. Helpful tips helped you avoid sticking shells and enhance flavors. You also discovered fun variations for meat lovers, vegans, and gluten-free diets. Finally, I covered storage and reheating tips. Cooking can be easy and fun. Enjoy your stuffed shells today!$

Cheesy Spinach Stuffed Shells

Indulge in the creamy goodness of Cheesy Spinach Stuffed Shells that are perfect for a hearty dinner! This easy recipe combines spinach, ricotta, and mozzarella, all stuffed into jumbo pasta shells and baked in marinara sauce for a deliciously satisfying meal. Ready in just 55 minutes, it's a family favorite. Click to discover this mouthwatering recipe and elevate your dinner game! #CheesySpinachStuffedShells #PastaRecipes #EasyDinner #ComfortFood

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Ingredients

12 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook according to package instructions until al dente. Drain and let cool slightly.

Prepare the filling: In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix well until the ingredients are evenly incorporated.

Stuff the shells: Preheat your oven to 375°F (190°C). Using a spoon or a piping bag, fill each cooked pasta shell with the spinach and cheese mixture.

Assemble the dish: Spread 1 cup of marinara sauce evenly across the bottom of a baking dish. Place the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce on top, and sprinkle the remaining mozzarella cheese over everything.

Bake: Cover the 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 slightly golden.

Garnish and serve: Once out of the oven, let it cool for a few minutes. Garnish with fresh basil leaves before serving.

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