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- 12 jumbo pasta shells - 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish Alternatives for Ricotta Cheese If you can’t find ricotta, try cottage cheese. It gives a similar texture. You can also blend silken tofu for a dairy-free option. Spinach Options: Fresh vs. Frozen I love using fresh spinach for its flavor. However, frozen spinach works too. Just make sure to drain the excess water. Choosing the Right Pasta Shells Jumbo shells are the best for stuffing. If you can’t find them, use large manicotti shells. They work just as well. This dish packs a lot of flavor and is fun to make. You can find the full recipe above and enjoy cooking! Preheating the Oven First, set your oven to 375°F (190°C). This step is key for the perfect bake. Cooking the Jumbo Pasta Shells Next, boil the jumbo pasta shells according to the package instructions. Cook them until they are al dente. This means they should still have a slight bite to them. After boiling, drain the shells and let them cool a bit. Preparing the Spinach and Ricotta Filling In a large bowl, mix 1 cup of ricotta cheese, 2 cups of chopped fresh spinach, and half of the mozzarella cheese. Add in 1/2 cup of grated Parmesan cheese, 1 egg, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together until it is well mixed. How to Properly Stuff the Shells Take a spoon and carefully fill each shell with the spinach and ricotta mixture. Be gentle to avoid tearing the shells. Place each stuffed shell in a baking dish. Arranging in the Baking Dish Make sure the stuffed shells sit close together in the dish. This helps them stay warm and cook evenly. Adding and Spreading Marinara Sauce Pour 2 cups of marinara sauce over the stuffed shells. Spread it evenly so all the shells are covered. This adds flavor and moisture as they bake. Covering and Uncovering for Perfect Cheese Cover the baking dish with foil. This traps steam and helps the shells cook. After 25 minutes, remove the foil. Then, sprinkle the remaining mozzarella cheese on top. Baking Times: What to Look For Bake for an additional 10 minutes. Look for the cheese to be bubbly and golden. This is when your dish is ready to enjoy! For the full recipe, check out the section titled Full Recipe. To ensure your shells do not stick together, use a large pot of boiling water. Add salt to the water. This helps keep the shells from clumping. Stir the shells gently while they cook. This keeps them moving and prevents sticking. For al dente pasta, cook the shells for one to two minutes less than the package states. This way, they will finish cooking in the oven. Al dente shells hold the filling better and have a nice bite. To add some heat, sprinkle in red pepper flakes. This gives a nice kick to the dish. You can also mix in Italian seasoning for a deeper flavor. Fresh herbs like parsley or thyme can brighten the taste. For cheese combos, try mixing ricotta with goat cheese. It adds a tangy twist. You can also swap some mozzarella for fontina. This gives a creamy texture that melts well. Garnishing with fresh basil leaves makes your dish pop. It adds color and a lovely aroma. Place the basil on top right before serving to keep it fresh. For serving suggestions, pair the stuffed shells with a simple side salad. A crisp Caesar salad works well. You can also serve garlic bread on the side. This makes for a complete and satisfying meal. Feel free to explore the Full Recipe for more detailed steps and measurements. {{image_2}} You can easily change the filling for stuffed shells. This keeps meals fresh and fun. - Adding Other Vegetables: Try adding chopped bell peppers or zucchini. You can also use mushrooms or artichokes for a tasty twist. Mix these veggies into the ricotta for more flavor. - Mixing in Different Cheeses: Swap ricotta for goat cheese or cream cheese. You can also add feta for a tangy kick. Each cheese brings a new taste to your dish. You can adapt this dish to fit your diet. Here are some great ideas: - Gluten-Free Options: Use gluten-free pasta shells. Many brands make tasty shells that hold the filling well. Just be sure to cook them carefully to avoid mushiness. - Vegetarian Add-ins: While this dish is vegetarian, you can add more veggies. Consider using lentils or beans for protein. These swaps keep your meal hearty and filling. You have choices when it comes to cooking. Baked shells are warm and cheesy, but unbaked is quick! - No-Bake Approach for Quick Meals: For a fast option, skip the oven. Just fill the shells and pour sauce over them. Heat in a pot until warm. This is great for busy nights! - Using the Air Fryer for a Unique Twist: If you love your air fryer, use it for stuffed shells. Cook them at 350°F (175°C) for about 15 minutes. This gives a crispy, golden finish that everyone will enjoy. For the full recipe, check out the details above and get cooking! To keep your stuffed shells fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. This method helps maintain the flavor and texture. Make sure to cover the shells with some marinara sauce to prevent them from drying out. When you are ready to eat, reheat them gently in the oven. Cover them with foil to keep them moist. Bake at 350°F (175°C) for about 20 minutes, or until heated through. This way, you will enjoy maximum flavor. To freeze your stuffed shells, let them cool completely first. Arrange the shells in a single layer on a baking sheet. Place them in the freezer for about an hour. This step prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag. Be sure to label the bag with the date. For reheating, you can bake them straight from the freezer. Cover with foil and bake at 375°F (190°C) for about 40-45 minutes. Remove the foil during the last 10 minutes to brown the cheese. Refrigerated stuffed shells last for about 3-5 days. If you freeze them, they can stay good for up to 3 months. However, the taste and quality may change over time. Always check for signs of spoilage before eating. Proper storage helps you enjoy your delicious dish longer. For the full recipe, check out the section above. Can I use other types of pasta? Yes, you can use other pasta shapes. Try using manicotti or cannelloni. Just adjust your cooking time as needed. The key is to ensure the pasta holds the filling well. How do I know when the stuffed shells are fully cooked? Check for a bubbly and golden cheese top. Also, the filling should be hot throughout. You can use a food thermometer; a safe internal temperature is 165°F (74°C). Can I make these shells ahead of time? Absolutely. You can prepare them a day before. Just cover and refrigerate. When ready, just bake as directed from the fridge. This saves time and is great for meal prep. Are spinach and ricotta stuffed shells healthy? Yes, they can be quite healthy. Spinach provides vitamins and minerals. Ricotta adds protein and calcium. Use low-fat cheese for lighter options. Caloric content per serving: What to expect? Each serving has about 350-400 calories. This can change based on specific ingredients used. To cut calories, consider reducing cheese or using whole wheat pasta. What to do if the filling is too runny? If your filling is runny, add more ricotta or a bit of breadcrumbs. This helps absorb extra moisture. Let it sit for a few minutes to thicken. Why did my shells break during cooking? Shells may break if overcooked. Always boil them until al dente. Use a gentle touch when handling them to avoid cracking. Easy Spinach and Ricotta Stuffed Shells are simple and tasty. We covered ingredients, step-by-step cooking, and helpful tips. You can customize your shells with different fillings or dietary options. Storing and reheating is easy, so nothing goes to waste. Remember, cooking can be fun and creative. Experiment and make this dish your own. Enjoy your delicious result, and share it with friends and family!

Easy Spinach and Ricotta Stuffed Shells

Indulge in these Cheesy Spinach & Ricotta Stuffed Shells that are perfect for a cozy dinner! With creamy ricotta, fresh spinach, and rich marinara sauce, this delicious recipe is easy to make and sure to impress. Spend just 20 minutes prepping and get ready to bake a cheesy masterpiece that your family will love. Click through to discover the full recipe and make your mealtime delightful!
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Ingredients
  

12 jumbo pasta shells

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      Prepare the Filling: In a large bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix well until fully combined.

        Stuff the Shells: Using a spoon, carefully stuff each cooked shell with the spinach and ricotta filling. Place the stuffed shells in a baking dish.

          Add Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered.

            Top with Cheese: Sprinkle the remaining mozzarella cheese over the top for extra cheesiness.

              Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

                Serve: Once done, let the stuffed shells cool for a few minutes. Garnish with fresh basil leaves before serving.

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