Spinach Ricotta Stuffed Shells

$- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg You need jumbo pasta shells to hold all the tasty filling. Ricotta cheese gives a creamy texture. Fresh spinach adds a pop of color and health. Mozzarella makes it stretchy and melty. Parmesan brings a sharp flavor. The egg helps bind it all together. - Fresh basil leaves - Additional Parmesan cheese Adding fresh basil leaves gives a bright touch. Extra Parmesan cheese on top makes it even better. These garnishes make the dish look fancy and taste great. - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Marinara sauce is key for adding moisture and flavor. Garlic and onion powder make the filling tasty. Don’t forget salt and pepper! They enhance all the flavors in the dish. These staples are easy to find in your kitchen. First, preheat your oven to 375°F (190°C). This step is crucial for even cooking. While the oven heats, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions. You want them to be al dente, so they hold their shape. After cooking, drain the shells and set them aside to cool slightly. In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, and Parmesan cheese. Crack in one large egg to bind it all. Add one teaspoon of garlic powder and one teaspoon of onion powder for flavor. Don’t forget to season with salt and pepper. Mix everything until it’s well combined. This filling is rich and creamy, making your dish even more comforting. Now it’s time to fill the pasta shells. Use a spoon or a piping bag for this step. Carefully spoon the ricotta-spinach mixture into each shell. Next, spread a thin layer of marinara sauce on the bottom of your baking dish. Arrange the stuffed shells on top of this sauce. Pour the rest of the marinara sauce over the shells, ensuring they are well covered. Finally, sprinkle the remaining mozzarella cheese on top. Cover the baking dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden. Let it cool for a few minutes and enjoy this tasty meal! Cooking pasta shells al dente means they stay firm. If you overcook them, they can break easily. Follow the package instructions closely. After boiling, drain the shells and let them cool. To avoid sticking, toss the shells with a little oil. This simple step makes a big difference. To add more taste, use herbs and spices. Fresh basil, oregano, or thyme can make a big impact. You can also add some crushed red pepper for a kick. If you want a different cheese, try cottage cheese or vegan options. Both can work well in this dish. When baking, you can cover the dish with foil. This helps keep moisture in. Bake for 20 minutes covered, then remove the foil. This allows the cheese to brown nicely. Keep an eye on the cheese; it should be bubbly and golden. If it gets too dark, take it out. {{image_2}} You can mix things up by changing the filling. Instead of spinach, try kale or Swiss chard. Both add great taste and nutrients. You can also add cooked ground beef or sausage for a meatier option. Just cook the meat first, then mix it in with the cheese and greens. Switching the sauce can change the whole dish. You can use a creamy white sauce instead of marinara. It gives a rich flavor. Pesto is another great choice. It adds a fresh, herby taste. If you want to make your own marinara, here’s a simple recipe: - Ingredients for Homemade Marinara: - 2 tablespoons olive oil - 1 small onion, chopped - 2 garlic cloves, minced - 1 can (28 ounces) crushed tomatoes - Salt and pepper to taste - Pinch of sugar (optional) Instructions: 1. Heat olive oil in a pot over medium heat. 2. Add onion and cook until soft. 3. Stir in garlic and cook for another minute. 4. Add crushed tomatoes, salt, pepper, and sugar. Simmer for 20 minutes. Pair your stuffed shells with a simple salad. A fresh green salad with a light vinaigrette works well. You can also serve garlic bread on the side. This adds a nice crunch and flavor that complements the dish. Want more flavor? Try roasted vegetables as a side. They add color and taste to your meal. After you make spinach ricotta stuffed shells, let them cool. Place the leftovers in a sealed container. Refrigerate them within two hours. They will stay fresh for about three to five days. When you want to reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep the shells moist. Heat for about 20-25 minutes or until warm. If you want to save stuffed shells for later, freezing is a great option. First, let the shells cool completely. Then, place them in an airtight container or freezer bag. They can last up to three months in the freezer. To thaw, move the container to the fridge for a night. You can also thaw them in the microwave. Reheat as mentioned above. Enjoy your meal later without losing taste! For the best taste, always check your stuffed shells for freshness. They should look bright and smell good. If you see any mold or the sauce looks strange, throw them out. Freshness is key. Always keep them in the fridge or freezer. This way, you can enjoy your tasty meal any time! It takes about 50 minutes to make Spinach Ricotta Stuffed Shells. You need 20 minutes to prep the ingredients. Cooking the shells and baking takes the remaining 30 minutes. This makes it a manageable dish for any home cook. Yes, you can make them ahead. Prepare the stuffed shells and place them in the baking dish. Cover the dish with foil and store it in the fridge for up to 24 hours. When you are ready to bake, just add a few extra minutes to the cooking time. This saves time on busy nights. If you need a substitute for ricotta cheese, try cottage cheese. It has a similar texture. You can also use cream cheese for a richer taste. For a vegan option, consider using blended tofu. It mimics the creaminess of ricotta while keeping it plant-based. You learned how to make delicious spinach ricotta stuffed shells. We covered key ingredients, preparation steps, and tasty variations. I shared tips to enhance flavor and ensure perfect baking. Remember, these shells are versatile and easy to customize. You can swap ingredients based on your taste. Enjoy your meal, whether you share it or save leftovers. With these simple steps, you’ll impress anyone at your table. Happy cooking!$

Spinach Ricotta Stuffed Shells

Indulge in the delicious world of Spinach Ricotta Stuffed Shells with this easy-to-follow recipe! Perfect for family dinners or special occasions, these jumbo pasta shells are filled with a creamy ricotta and fresh spinach mixture, topped with marinara and melted cheese. Discover step-by-step instructions to create this comforting dish that’s as satisfying to make as it is to eat.

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Ingredients

20 jumbo pasta shells

2 cups ricotta cheese

1 cup fresh spinach, chopped

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

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 slightly.

In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.

Carefully fill each cooked pasta shell with the ricotta-spinach mixture using a spoon or piping bag.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top of the sauce.

Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered. Sprinkle the remaining mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Once out of the oven, let it cool for a few minutes before serving. Garnish with fresh basil leaves for an added touch.

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