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Cheesy Spinach Stuffed Shells Flavorful Dinner Idea

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To make Cheesy Spinach Stuffed Shells, gather these items: - 20 large jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, plus additional for topping - 1 cup grated Parmesan cheese - 2 cups fresh spinach, roughly chopped - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 2 cups marinara sauce - Fresh basil leaves, for garnish When choosing spinach, look for vibrant green leaves. They should feel firm and crisp. Avoid any that are wilted or yellow. Fresh spinach has a clean smell and a slightly earthy taste. You can use baby spinach for a milder flavor and tender texture. Always wash the spinach well to remove any dirt or grit before using it in your dish. Ricotta cheese is key for a creamy filling. If you want a lighter option, try cottage cheese. For extra flavor, mix in some feta cheese. Mozzarella gives that melty stretch; however, you can use provolone or gouda for a different taste. Always choose fresh cheese for the best flavor. The blend of cheeses adds depth to your stuffed shells. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This helps cook your dish evenly. Next, boil a large pot of water. Add the jumbo pasta shells and cook them until al dente. This usually takes about 9 to 11 minutes. Once they are ready, drain the shells and let them cool. This step is key, as you want them easy to handle when it's time to stuff. In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Then, add the chopped spinach. This mix gives your filling a fresh taste. Next, pour in the beaten egg. Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Use a spatula to mix everything well until you have a creamy filling. This will pack your shells with flavor. Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. This will add moisture and flavor as the shells bake. Now, take each cooked shell and fill it with about 2 tablespoons of the cheese and spinach mixture. Place the stuffed shells in the baking dish on top of the marinara sauce. Once all shells are filled, pour the rest of the marinara sauce over them. Then, sprinkle shredded mozzarella cheese on top for that cheesy finish. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for melted, bubbly cheese that is golden brown. After baking, let it rest for 5 minutes to make serving easier. Garnish with fresh basil for a lovely touch. To keep the shells intact, avoid overcooking them. Cook until they are just al dente. This means they should still have a slight bite. After cooking, cool them in cold water. This helps stop the cooking process. Handle the shells gently when stuffing. If they break, don't worry! You can still use them in the dish. For a creamy filling, use full-fat ricotta cheese. It adds richness and smoothness. Mix your cheeses well. This includes mozzarella and Parmesan. The beaten egg also helps bind the filling. If you want extra creaminess, add a splash of cream or milk. Just a little will make a big difference. For a great cheese crust, don’t skimp on the mozzarella. Sprinkle a generous amount on top. Bake covered for the first part to keep it moist. Then, uncover and bake until golden brown. This step ensures the cheese melts and bubbles nicely. If you like, broil it for a minute to get that perfect crisp. Pro Tips Cook the shells al dente: This ensures that the pasta holds its shape during the baking process and doesn't become too soft or mushy. Mix ingredients well: Thoroughly combine the cheese and spinach mixture to achieve a uniform filling that distributes flavors evenly throughout the shells. Use quality marinara sauce: A good-quality marinara will enhance the overall flavor of the dish, so choose one that you enjoy or consider making your own. Let it rest: Allowing the dish to rest for a few minutes after baking helps the filling set, making it easier to serve and enjoy. {{image_4}} You can easily make Cheesy Spinach Stuffed Shells even better. Add more veggies for a colorful twist. Try diced bell peppers, mushrooms, or zucchini. These veggies bring sweet flavors and a nice crunch. You can also mix in artichoke hearts or sun-dried tomatoes. They add a rich taste and texture. While marinara sauce is classic, feel free to switch it up. You can use pesto for a fresh, herby flavor. Alfredo sauce can give a creamy, dreamy touch, too. A simple tomato cream sauce works well if you want something different. Each sauce choice adds its unique flair to the dish. If you need gluten-free options, don’t worry! Many brands offer gluten-free jumbo pasta shells. Look for shells made from brown rice or quinoa. They cook well and taste great. You won’t miss the regular pasta. Just follow the package instructions closely to get the right texture. To store leftovers, let the dish cool first. Place the shells in an airtight container. Keep it in the fridge for up to three days. Make sure to cover the shells with some marinara sauce to keep them moist. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce on top. Cover the dish with foil to lock in moisture. Bake for about 20 minutes or until hot. For a crispy top, remove the foil for the last 5 minutes. You can freeze Cheesy Spinach Stuffed Shells for later. First, let them cool fully. Arrange the filled shells in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, place them in a freezer-safe bag. They can last for up to three months. To cook from frozen, add 10-15 minutes to the baking time. Yes, you can prepare these stuffed shells ahead of time. Just follow the recipe up to the baking step. Cover the dish with foil and store it in the fridge. You can bake it later when you're ready to eat. If you prep it this way, try to bake it within two days for the best taste. If you don't have ricotta cheese, don't worry! You can use cottage cheese instead. Just blend it until smooth for a similar texture. Cream cheese is another good option. It adds a rich taste but might be thicker. You can also try Greek yogurt for a lighter option. Adding protein to your Cheesy Spinach Stuffed Shells is easy! You can mix in cooked ground beef, turkey, or sausage with the cheese filling. If you want a vegetarian option, add some cooked lentils or chickpeas. Shredded chicken also works well for extra protein. Cheesy Spinach Stuffed Shells are a fun, tasty meal. We covered every ingredient you need and how to choose fresh spinach. You learned about cheese options and how to make a creamy filling. We also shared tips to prevent shells from breaking and how to get a nice crust. Remember, you can customize the dish with veggies or different sauces. Store leftovers correctly and enjoy them later. Overall, this recipe is easy and satisfying. Try it out, and share it with friends!

WANT TO SAVE THIS RECIPE?

Looking for a tasty dinner idea? Cheesy Spinach Stuffed Shells are here to impress! This dish blends rich flavors and creamy cheese with fresh spinach, making it a winner for your family. In this post, I’ll share simple steps and tips to create this delightful meal. Plus, I’ll cover variations to suit any taste. Let’s dive into this cheesy goodness that’s sure to become a favorite!

Why I Love This Recipe

  1. Deliciously Cheesy: The combination of ricotta, mozzarella, and Parmesan creates a rich and creamy filling that is simply irresistible.
  2. Nutritious Spinach: This recipe sneaks in a good amount of fresh spinach, making it a healthier option without sacrificing flavor.
  3. Perfect for Meal Prep: These stuffed shells can be made ahead of time and frozen, making them a convenient meal option for busy days.
  4. Family-Friendly: Kids and adults alike love cheesy pasta, making this dish a hit for family dinners or gatherings.

Ingredients

Complete list of ingredients

To make Cheesy Spinach Stuffed Shells, gather these items:

– 20 large jumbo pasta shells

– 2 cups ricotta cheese

– 1 cup shredded mozzarella cheese, plus additional for topping

– 1 cup grated Parmesan cheese

– 2 cups fresh spinach, roughly chopped

– 1 egg, beaten

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon Italian seasoning

– Salt and pepper, to taste

– 2 cups marinara sauce

– Fresh basil leaves, for garnish

Notes on selecting fresh spinach

When choosing spinach, look for vibrant green leaves. They should feel firm and crisp. Avoid any that are wilted or yellow. Fresh spinach has a clean smell and a slightly earthy taste. You can use baby spinach for a milder flavor and tender texture. Always wash the spinach well to remove any dirt or grit before using it in your dish.

Cheese options and substitutes

Ricotta cheese is key for a creamy filling. If you want a lighter option, try cottage cheese. For extra flavor, mix in some feta cheese. Mozzarella gives that melty stretch; however, you can use provolone or gouda for a different taste. Always choose fresh cheese for the best flavor. The blend of cheeses adds depth to your stuffed shells.

Step-by-Step Instructions

Prepping the pasta shells

Start by preheating your oven to 375°F (190°C). This helps cook your dish evenly. Next, boil a large pot of water. Add the jumbo pasta shells and cook them until al dente. This usually takes about 9 to 11 minutes. Once they are ready, drain the shells and let them cool. This step is key, as you want them easy to handle when it’s time to stuff.

Making the cheese and spinach filling

In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Then, add the chopped spinach. This mix gives your filling a fresh taste. Next, pour in the beaten egg. Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Use a spatula to mix everything well until you have a creamy filling. This will pack your shells with flavor.

Assembling the stuffed shells

Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish. This will add moisture and flavor as the shells bake. Now, take each cooked shell and fill it with about 2 tablespoons of the cheese and spinach mixture. Place the stuffed shells in the baking dish on top of the marinara sauce. Once all shells are filled, pour the rest of the marinara sauce over them. Then, sprinkle shredded mozzarella cheese on top for that cheesy finish. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for melted, bubbly cheese that is golden brown. After baking, let it rest for 5 minutes to make serving easier. Garnish with fresh basil for a lovely touch.

Tips & Tricks

How to prevent the shells from breaking

To keep the shells intact, avoid overcooking them. Cook until they are just al dente. This means they should still have a slight bite. After cooking, cool them in cold water. This helps stop the cooking process. Handle the shells gently when stuffing. If they break, don’t worry! You can still use them in the dish.

Best practices for making the filling creamy

For a creamy filling, use full-fat ricotta cheese. It adds richness and smoothness. Mix your cheeses well. This includes mozzarella and Parmesan. The beaten egg also helps bind the filling. If you want extra creaminess, add a splash of cream or milk. Just a little will make a big difference.

Tips for achieving the perfect cheese crust

For a great cheese crust, don’t skimp on the mozzarella. Sprinkle a generous amount on top. Bake covered for the first part to keep it moist. Then, uncover and bake until golden brown. This step ensures the cheese melts and bubbles nicely. If you like, broil it for a minute to get that perfect crisp.

Pro Tips

  1. Cook the shells al dente: This ensures that the pasta holds its shape during the baking process and doesn’t become too soft or mushy.
  2. Mix ingredients well: Thoroughly combine the cheese and spinach mixture to achieve a uniform filling that distributes flavors evenly throughout the shells.
  3. Use quality marinara sauce: A good-quality marinara will enhance the overall flavor of the dish, so choose one that you enjoy or consider making your own.
  4. Let it rest: Allowing the dish to rest for a few minutes after baking helps the filling set, making it easier to serve and enjoy.

Variations

Vegetarian additions and modifications

You can easily make Cheesy Spinach Stuffed Shells even better. Add more veggies for a colorful twist. Try diced bell peppers, mushrooms, or zucchini. These veggies bring sweet flavors and a nice crunch. You can also mix in artichoke hearts or sun-dried tomatoes. They add a rich taste and texture.

Alternative sauces to try

While marinara sauce is classic, feel free to switch it up. You can use pesto for a fresh, herby flavor. Alfredo sauce can give a creamy, dreamy touch, too. A simple tomato cream sauce works well if you want something different. Each sauce choice adds its unique flair to the dish.

Gluten-free pasta options

If you need gluten-free options, don’t worry! Many brands offer gluten-free jumbo pasta shells. Look for shells made from brown rice or quinoa. They cook well and taste great. You won’t miss the regular pasta. Just follow the package instructions closely to get the right texture.

Storage Info

How to store leftovers

To store leftovers, let the dish cool first. Place the shells in an airtight container. Keep it in the fridge for up to three days. Make sure to cover the shells with some marinara sauce to keep them moist.

Reheating instructions for optimal flavor

To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce on top. Cover the dish with foil to lock in moisture. Bake for about 20 minutes or until hot. For a crispy top, remove the foil for the last 5 minutes.

Freezing options for future meals

You can freeze Cheesy Spinach Stuffed Shells for later. First, let them cool fully. Arrange the filled shells in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, place them in a freezer-safe bag. They can last for up to three months. To cook from frozen, add 10-15 minutes to the baking time.

FAQs

Can I make Cheesy Spinach Stuffed Shells ahead of time?

Yes, you can prepare these stuffed shells ahead of time. Just follow the recipe up to the baking step. Cover the dish with foil and store it in the fridge. You can bake it later when you’re ready to eat. If you prep it this way, try to bake it within two days for the best taste.

What can I substitute for ricotta cheese?

If you don’t have ricotta cheese, don’t worry! You can use cottage cheese instead. Just blend it until smooth for a similar texture. Cream cheese is another good option. It adds a rich taste but might be thicker. You can also try Greek yogurt for a lighter option.

How can I add protein to this recipe?

Adding protein to your Cheesy Spinach Stuffed Shells is easy! You can mix in cooked ground beef, turkey, or sausage with the cheese filling. If you want a vegetarian option, add some cooked lentils or chickpeas. Shredded chicken also works well for extra protein.

Cheesy Spinach Stuffed Shells are a fun, tasty meal. We covered every ingredient you need and how to choose fresh spinach. You learned about cheese options and how to make a creamy filling. We also shared tips to prevent shells from breaking and how to get a nice crust. Remember, you can customize the dish with veggies or different sauces. Store leftovers correctly and enjoy them later. Overall, this recipe is easy and satisfying. Try it out, and share it with friend

To make Cheesy Spinach Stuffed Shells, gather these items: - 20 large jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, plus additional for topping - 1 cup grated Parmesan cheese - 2 cups fresh spinach, roughly chopped - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 2 cups marinara sauce - Fresh basil leaves, for garnish When choosing spinach, look for vibrant green leaves. They should feel firm and crisp. Avoid any that are wilted or yellow. Fresh spinach has a clean smell and a slightly earthy taste. You can use baby spinach for a milder flavor and tender texture. Always wash the spinach well to remove any dirt or grit before using it in your dish. Ricotta cheese is key for a creamy filling. If you want a lighter option, try cottage cheese. For extra flavor, mix in some feta cheese. Mozzarella gives that melty stretch; however, you can use provolone or gouda for a different taste. Always choose fresh cheese for the best flavor. The blend of cheeses adds depth to your stuffed shells. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This helps cook your dish evenly. Next, boil a large pot of water. Add the jumbo pasta shells and cook them until al dente. This usually takes about 9 to 11 minutes. Once they are ready, drain the shells and let them cool. This step is key, as you want them easy to handle when it's time to stuff. In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Then, add the chopped spinach. This mix gives your filling a fresh taste. Next, pour in the beaten egg. Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Use a spatula to mix everything well until you have a creamy filling. This will pack your shells with flavor. Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. This will add moisture and flavor as the shells bake. Now, take each cooked shell and fill it with about 2 tablespoons of the cheese and spinach mixture. Place the stuffed shells in the baking dish on top of the marinara sauce. Once all shells are filled, pour the rest of the marinara sauce over them. Then, sprinkle shredded mozzarella cheese on top for that cheesy finish. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for melted, bubbly cheese that is golden brown. After baking, let it rest for 5 minutes to make serving easier. Garnish with fresh basil for a lovely touch. To keep the shells intact, avoid overcooking them. Cook until they are just al dente. This means they should still have a slight bite. After cooking, cool them in cold water. This helps stop the cooking process. Handle the shells gently when stuffing. If they break, don't worry! You can still use them in the dish. For a creamy filling, use full-fat ricotta cheese. It adds richness and smoothness. Mix your cheeses well. This includes mozzarella and Parmesan. The beaten egg also helps bind the filling. If you want extra creaminess, add a splash of cream or milk. Just a little will make a big difference. For a great cheese crust, don’t skimp on the mozzarella. Sprinkle a generous amount on top. Bake covered for the first part to keep it moist. Then, uncover and bake until golden brown. This step ensures the cheese melts and bubbles nicely. If you like, broil it for a minute to get that perfect crisp. Pro Tips Cook the shells al dente: This ensures that the pasta holds its shape during the baking process and doesn't become too soft or mushy. Mix ingredients well: Thoroughly combine the cheese and spinach mixture to achieve a uniform filling that distributes flavors evenly throughout the shells. Use quality marinara sauce: A good-quality marinara will enhance the overall flavor of the dish, so choose one that you enjoy or consider making your own. Let it rest: Allowing the dish to rest for a few minutes after baking helps the filling set, making it easier to serve and enjoy. {{image_4}} You can easily make Cheesy Spinach Stuffed Shells even better. Add more veggies for a colorful twist. Try diced bell peppers, mushrooms, or zucchini. These veggies bring sweet flavors and a nice crunch. You can also mix in artichoke hearts or sun-dried tomatoes. They add a rich taste and texture. While marinara sauce is classic, feel free to switch it up. You can use pesto for a fresh, herby flavor. Alfredo sauce can give a creamy, dreamy touch, too. A simple tomato cream sauce works well if you want something different. Each sauce choice adds its unique flair to the dish. If you need gluten-free options, don’t worry! Many brands offer gluten-free jumbo pasta shells. Look for shells made from brown rice or quinoa. They cook well and taste great. You won’t miss the regular pasta. Just follow the package instructions closely to get the right texture. To store leftovers, let the dish cool first. Place the shells in an airtight container. Keep it in the fridge for up to three days. Make sure to cover the shells with some marinara sauce to keep them moist. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce on top. Cover the dish with foil to lock in moisture. Bake for about 20 minutes or until hot. For a crispy top, remove the foil for the last 5 minutes. You can freeze Cheesy Spinach Stuffed Shells for later. First, let them cool fully. Arrange the filled shells in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, place them in a freezer-safe bag. They can last for up to three months. To cook from frozen, add 10-15 minutes to the baking time. Yes, you can prepare these stuffed shells ahead of time. Just follow the recipe up to the baking step. Cover the dish with foil and store it in the fridge. You can bake it later when you're ready to eat. If you prep it this way, try to bake it within two days for the best taste. If you don't have ricotta cheese, don't worry! You can use cottage cheese instead. Just blend it until smooth for a similar texture. Cream cheese is another good option. It adds a rich taste but might be thicker. You can also try Greek yogurt for a lighter option. Adding protein to your Cheesy Spinach Stuffed Shells is easy! You can mix in cooked ground beef, turkey, or sausage with the cheese filling. If you want a vegetarian option, add some cooked lentils or chickpeas. Shredded chicken also works well for extra protein. Cheesy Spinach Stuffed Shells are a fun, tasty meal. We covered every ingredient you need and how to choose fresh spinach. You learned about cheese options and how to make a creamy filling. We also shared tips to prevent shells from breaking and how to get a nice crust. Remember, you can customize the dish with veggies or different sauces. Store leftovers correctly and enjoy them later. Overall, this recipe is easy and satisfying. Try it out, and share it with friends!

Cheesy Spinach Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 20 large jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 cups marinara sauce
  • for garnish Fresh basil leaves

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Boil a large pot of water and cook the jumbo pasta shells according to the package instructions until they are al dente. After cooking, drain the shells and set them aside to cool slightly.
  • In a spacious mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and roughly chopped spinach. Add the beaten egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix all ingredients together until they are evenly blended.
  • Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  • Carefully stuff each cooked pasta shell with approximately 2 tablespoons of the cheese and spinach mixture. Place the filled shells in the baking dish.
  • Pour the remaining marinara sauce over the stuffed shells, ensuring each one is generously covered.
  • Sprinkle shredded mozzarella cheese over the top of the stuffed shells.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once baked, remove the dish from the oven and allow it to rest for 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Allow the dish to rest before serving for better flavor.
Keyword cheesy, pasta, spinach, stuffed shells

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