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- 20 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - ½ cup grated Parmesan cheese - 1 large egg - 2 cups marinara sauce, divided - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil leaves, for garnish Fresh spinach adds a vibrant color and flavor to the dish. It’s best to use it raw to keep its bright taste. Ricotta cheese gives the filling a creamy texture. I like to add a mix of mozzarella and Parmesan for depth in flavor. Use a large egg to bind the filling together. Choose a good-quality marinara sauce for the best taste. If you want to swap the spinach, try kale or Swiss chard for a similar texture. Cream cheese can replace ricotta for a richer filling. If you’re out of mozzarella, use provolone or gouda instead. For a dairy-free option, try tofu instead of cheese and a vegan sauce. If you're gluten-free, use gluten-free jumbo shells or any similar shape. Check the Full Recipe for more details on cooking and assembly. 1. Preheat the Oven: Start by heating your oven to 375°F (190°C). This helps cook the dish evenly. 2. Cook the Pasta Shells: Boil salted water in a large pot. Add the jumbo shells and cook until they are al dente. When done, drain and cool them on a clean towel. 3. Prepare the Filling: In a bowl, mix chopped spinach, ricotta, half of the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. 4. Stuff the Shells: Take a cooled shell and fill it with the spinach mixture. Use a spoon or a piping bag to make this easier. 5. Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a greased baking dish. Place the stuffed shells in the dish. Pour the rest of the marinara over the shells. Top with the remaining mozzarella cheese. 6. Bake: Cover the dish with foil to keep moisture in. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. 7. Garnish and Serve: After baking, let it rest for 5 minutes. Garnish with fresh basil leaves for a nice touch. Serve on a large platter with extra Parmesan and a side of garlic bread or salad for a complete meal. For the full recipe, check out the detailed instructions above. Enjoy your Cheesy Spinach Stuffed Shells! To get the best stuffed shells, follow these tips: - Cook shells carefully: Boil the jumbo shells until just tender. Don't overcook them. - Cool shells: Let them cool on a towel. This helps them hold their shape. - Fill generously: Use a spoon or piping bag to fill each shell well. Aim for a good amount of filling but avoid overstuffing. To make these shells even better, try these ideas: - Fresh herbs: Add chopped basil or parsley to the filling for a fresh kick. - Spice it up: Mix in red pepper flakes for a hint of heat. - Layering: When you assemble, add some marinara sauce in between layers of shells. This adds moisture and taste. Be aware of these common pitfalls: - Skipping the seasoning: Always taste your filling before stuffing. Adjust salt and pepper as needed. - Not greasing the dish: A greased baking dish helps shells come out easily. - Overbaking: Keep an eye on the shells. Remove them once the cheese is bubbly and golden. These tips can help you create perfect Cheesy Spinach Stuffed Shells every time. For the full recipe, refer to the earlier sections. Enjoy your cooking! {{image_4}} You can switch up the cheese in your stuffed shells. Try using feta for a tangy twist. Goat cheese adds creaminess and a unique flavor. You can also mix in smoked gouda for a rich taste. Experimenting with different cheeses can change the whole dish. Want to boost nutrition? Add proteins like cooked chicken or ground turkey. Simply mix them into the filling. You can also toss in veggies like mushrooms or peppers. These add color and crunch. This makes the dish hearty and satisfying. While marinara is classic, feel free to try other sauces. Alfredo sauce gives a creamy, rich flavor. A pesto sauce can add a fresh, herby note. You can even use a spicy arrabbiata for a kick. Each sauce brings a new taste to your stuffed shells. For the complete recipe, check out the Full Recipe. To keep your cheesy spinach stuffed shells fresh, place them in an airtight container. Make sure they cool down first. Store the container in your fridge for up to three days. If you want to keep them longer, freezing is a great option. For freezing, let the stuffed shells cool completely. Arrange them in a single layer on a baking sheet, and freeze them for about an hour. Once frozen, move the shells to a freezer-safe bag. Label the bag with the date and use them within three months for the best taste. When you are ready to enjoy your frozen stuffed shells, remove them from the freezer. Let them thaw in the fridge overnight. To reheat, place them in an oven-safe dish. Preheat your oven to 350°F (175°C) and cover the dish with foil. Bake for about 20-25 minutes, or until heated through. For extra cheesy goodness, remove the foil and bake for an additional 5 minutes. Enjoy! Yes, you can make these stuffed shells ahead of time. Prepare the shells and filling, then stuff them. Place the stuffed shells in the baking dish and cover them. You can store them in the fridge for up to 24 hours. When you are ready to bake, add a few extra minutes to the cooking time. This makes dinner easy on busy days. If you can't find jumbo shells, you have options. You can use manicotti pasta or even large conchiglie (shell-shaped pasta). Both hold filling well and taste great. Just make sure to adjust the cooking time based on the pasta type. Enjoy mixing it up with different shapes! To make Cheesy Spinach Stuffed Shells gluten-free, choose gluten-free pasta. Many brands offer gluten-free jumbo shells or manicotti. Follow the cooking instructions on the package, as gluten-free pasta may cook differently. This way, everyone can enjoy this tasty dish without worry. For the full recipe, check the detailed instructions. We covered how to make Cheesy Spinach Stuffed Shells, from ingredients to storage. Key aspects include ingredient notes, cooking steps, and tips for success. Feel free to explore variations with different cheeses or sauces. You can also learn how to store and reheat leftovers. Remember, this dish is versatile and easy to customize. Follow these steps, and you will impress everyone with your tasty meal. Enjoy your cooking and have fun experimenting!

Cheesy Spinach Stuffed Shells

Indulge in the creamy goodness of Cheesy Spinach Stuffed Shells, a perfect dish for any occasion! Packed with ricotta and spinach, these jumbo pasta shells are generously filled and smothered in marinara sauce, topped with gooey mozzarella for a deliciously satisfying meal. Ready in just 50 minutes, this recipe is a must-try! Click through to discover the step-by-step guide and impress your family tonight!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 large egg

2 cups marinara sauce, divided

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to the package guidelines until they are al dente. Once done, drain the shells and spread them out on a clean kitchen towel to cool.

      Prepare the Filling: In a sizable mixing bowl, combine the finely chopped spinach, ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, garlic powder, onion powder, and season with salt and pepper. Mix well until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated.

        Stuff the Shells: Working with one cooled pasta shell at a time, generously fill each shell with the creamy spinach filling using a spoon or a piping bag for ease.

          Assemble the Dish: Take 1 cup of marinara sauce and spread it evenly over the bottom of a greased baking dish. Neatly place the stuffed shells on top of the marinara layer. Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese evenly atop everything.

            Bake: Cover the baking dish tightly with aluminum foil to prevent the shells from drying out. Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and lightly golden.

              Garnish and Serve: After removing the dish from the oven, let it rest for about 5 minutes. Just before serving, garnish with fresh basil leaves for an aromatic and colorful finish.

                Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings

                  - Presentation Tips: Serve the stuffed shells on a vibrant large platter, adding a sprinkle of extra Parmesan and a few fresh basil leaves on top to enhance visual appeal. For a delightful touch, pair with a side of garlic bread or a fresh garden salad.