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- 12 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil leaves - Use dairy-free cheese alternatives for a vegan option. - Frozen spinach works well if fresh is not available. - Whole grain or gluten-free pasta shells can be used for dietary needs. In this recipe, I focus on fresh ingredients. Jumbo pasta shells are perfect for holding the filling. The spinach brings a nice, vibrant color and a boost of nutrients. Ricotta cheese adds creaminess, while mozzarella and parmesan provide a delicious cheesy flavor. For flavor, I use garlic powder and onion powder. They enhance the taste without overpowering the dish. Salt and pepper help balance the flavors too. Fresh basil leaves are a great garnish. They add freshness and a pop of color to the plate. If you want to switch things up, consider dairy-free cheese. It works well for those who are lactose intolerant. Frozen spinach is a good alternative to fresh spinach. It saves time and still tastes great. For a healthier option, try whole grain or gluten-free pasta shells. They can make this dish fit your diet while keeping it tasty. For the full recipe, refer back to the beginning of the article. 1. Preheating the Oven: Start by preheating your oven to 350°F (175°C). This gets your oven ready for baking the stuffed shells. 2. Cooking the Pasta Shells: In a large pot, bring salted water to a boil. Add the jumbo pasta shells. Cook them until they are al dente, which takes about 10-12 minutes. Once done, drain the shells and let them cool for a bit. 1. Combining Spinach and Cheeses: In a mixing bowl, add the finely chopped spinach, ricotta cheese, 1/2 cup of shredded mozzarella cheese, and grated parmesan cheese. 2. Adding Seasonings and Egg: Mix in a lightly beaten egg, garlic powder, onion powder, and a pinch of salt and pepper. Stir until it becomes a creamy filling. 1. Stuffing the Shells: Take each cooled pasta shell and fill it with the spinach and cheese mixture. Place the filled shells seam-side up in a 9x13 inch baking dish. 2. Layering with Marinara Sauce: Pour marinara sauce evenly over the stuffed shells. Make sure each shell is well-covered in sauce. 3. Topping with Mozzarella: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the marinara sauce. 1. Covering with Foil: Cover the baking dish with aluminum foil. This helps to avoid excess browning while baking. 2. Timing for Perfect Cheese Melt: Bake in the preheated oven for 20 minutes. Afterward, remove the foil and bake for another 10-15 minutes. You want the cheese to be fully melted and bubbly. Enjoy these cheesy spinach stuffed shells with a side salad or garlic bread! For the full recipe, check the main article. To keep your shells intact, cook them just until al dente. This means they should still have a slight bite. Overcooking leads to breakage. When you drain them, let them cool slightly. This way, you can handle them without burns. For cooking spinach, steaming is best. This keeps the color and nutrients. You can also sauté it in a little olive oil. Just a few minutes will wilt it perfectly. To boost flavor, add fresh herbs like basil or parsley. Oregano and thyme also work well. These herbs can make your dish taste fresh and vibrant. Don’t forget to season with salt and pepper. A touch of red pepper flakes can add some heat. When choosing marinara, homemade is great if you have time. It gives a rich flavor. But if you’re busy, store-bought works too. Look for brands with simple ingredients. This ensures quality and taste. For a complete meal, serve your stuffed shells with a fresh salad. A simple green salad with vinaigrette is lovely. Garlic bread pairs well, too. It adds crunch and flavor. If you have leftovers, get creative. Turn them into a pasta bake by adding more sauce and cheese. You can also mix them into a stir-fry with veggies. This keeps things interesting and tasty. For the full recipe, check out the details above! {{image_4}} For those who enjoy meat, adding ground turkey or beef works well. Just brown the meat before mixing it into the filling. This adds flavor and protein to the dish. You can also use sausage for a spicier kick. These options make the meal heartier and satisfying for meat lovers. If you want to keep it vegetarian, consider adding vegetables like mushrooms or bell peppers. Chopped artichokes also add a nice touch. Mix these veggies into the filling for extra flavor and texture. You can also explore different cheeses. Try goat cheese or feta for a tangy twist. For vegan options, use dairy-free cheese and skip the egg. You can replace the ricotta with blended tofu mixed with nutritional yeast. This keeps the filling creamy and tasty. For low-carb or keto diets, swap the pasta for zucchini noodles. This keeps the dish light but still delicious. These variations allow you to customize Cheesy Spinach Stuffed Shells to your taste and dietary needs. Each option ensures you enjoy a flavorful dinner delight. For the full recipe, visit the link provided. To keep your cheesy spinach stuffed shells fresh, follow these tips: - Refrigeration guidelines: Place leftovers in an airtight container. They will stay good for about 3 to 4 days in the fridge. Make sure to let them cool before sealing the container. - Freezing stuffed shells properly: If you want to freeze them, wrap each shell in plastic wrap. Then, place them in a freezer-safe bag or container. These can last for up to 3 months in the freezer. When ready to eat, thaw them in the fridge overnight. To enjoy your leftovers, reheating is key. Here’s how to do it right: - Best methods to maintain texture: The oven is the best choice. Preheat to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. - Avoiding sogginess: If you use the microwave, place a damp paper towel over the shells. This helps keep them from drying out while heating. Heat in short bursts, checking often. Knowing how long your stuffed shells last helps you avoid waste: - How long can it last in the fridge: As mentioned, they are good for 3 to 4 days when stored properly. - Signs of spoilage: Look for changes in smell, color, or texture. If the shells smell off or if mold appears, it’s best to throw them out. For the full details on making these delicious stuffed shells, check out the Full Recipe. To stop the shells from cracking, cook them just right. Boil them for 10-12 minutes until they are al dente. This means they should be firm but not hard. After cooking, drain the shells gently. Rinse them in cold water to cool them down. Handle the shells carefully to avoid breaks. Also, use a large pot with plenty of water. This gives the shells space to move and cook evenly. Yes, you can make the filling a day ahead. Mix the chopped spinach, ricotta, mozzarella, parmesan, egg, and spices. Store it in an airtight container in the fridge. This saves time when you are ready to cook. Just remember to stuff the shells before baking. Fresh filling tastes best, so avoid storing it too long. You can serve a fresh salad with mixed greens. A light Caesar salad pairs well too. Garlic bread makes a tasty side as well. If you want something warm, try roasted vegetables. They add color and flavor to your meal. You can also serve a bowl of marinara sauce on the side for dipping. This recipe yields about four servings. Each serving has three stuffed shells. You can easily double the recipe if you need more. Just adjust the baking time and use a larger dish. Enjoy sharing with family and friends! For the full recipe, check the details above. In this blog post, we explored how to make cheesy spinach stuffed shells. You learned about the key ingredients, from jumbo pasta shells to tasty cheeses. I walked you through preparing, filling, and baking the dish step by step. Tips for storing leftovers and serving ideas were included too. Stuffed shells are versatile and fun to make. With simple swaps, you can cater to all diets. Enjoy creating this dish for family and friends, and don't forget to experiment with flavors!

Cheesy Spinach Stuffed Shells

Satisfy your dinner cravings with cheesy spinach stuffed shells! This delightful recipe features jumbo pasta filled with creamy ricotta, vibrant spinach, and melted mozzarella, making it a perfect meal for any occasion. It's easy to customize and packed with flavor, from garlic to fresh herbs. Discover tips for preparation, variations for dietary needs, and delicious serving suggestions. Click through to explore the full recipe and bring a tasty twist to your dinner table!
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Ingredients
  

12 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1 large egg, lightly beaten

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

2 cups marinara sauce

Handful of fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking.

    Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. This should take about 10-12 minutes. Once cooked, drain the shells and allow them to cool slightly to handle them comfortably.

      Prepare the Filling: In a mixing bowl, combine the finely chopped spinach, ricotta cheese, 1/2 cup of the shredded mozzarella cheese, grated parmesan cheese, lightly beaten egg, garlic powder, onion powder, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well blended into a creamy filling.

        Stuff the Shells: Carefully take each cooled pasta shell and spoon the spinach and cheese mixture into it, filling each shell generously. Place the filled shells seam-side up into a 9x13 inch baking dish.

          Add Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells, ensuring that each shell is covered in sauce to keep them moist while baking.

            Top with Cheese: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the marinara sauce for that delicious gooey topping.

              Bake: Cover the baking dish with aluminum foil to prevent excess browning. Bake in the preheated oven for 20 minutes. After this time, carefully remove the foil and bake for another 10-15 minutes, or until the cheese is fully melted and bubbly.

                Garnish and Serve: Once baked, remove the dish from the oven and let it sit for a few minutes. Prior to serving, garnish the dish with fresh basil leaves to add a pop of color and flavor.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: For an elegant presentation, serve the stuffed shells in individual pasta bowls with a swirl of marinara sauce around the edges, and a sprinkle of additional parmesan on top.