Spinach and Ricotta Stuffed Shells

$- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional) - 2 cups marinara sauce - Fresh basil leaves for garnish Gathering the right ingredients is key to making delicious spinach and ricotta stuffed shells. You want the best flavors to shine through. Start with jumbo pasta shells. They hold the filling well. Next, use fresh spinach for that vibrant green color and taste. Ricotta cheese brings creaminess to the dish. Mozzarella cheese adds melty goodness, while Parmesan gives a nice savory kick. Don't forget the egg. It helps bind everything together. Minced garlic adds a wonderful aroma. For seasonings, use salt, black pepper, oregano, and red pepper flakes if you like some heat. Marinara sauce is crucial. It bathes the shells in rich flavor. Lastly, fresh basil leaves make a lovely garnish. With all these ingredients, you are ready to create a comforting meal that tastes like a hug. Enjoy the process and get ready for a crowd-pleaser! - Boiling the shells: Start by bringing a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook them for 8-10 minutes. You want them to be al dente, which means they should still have a slight bite. - Draining and cooling: After cooking, drain the shells in a colander. Set them aside to cool. This will make them easier to handle later. - Sautéing the spinach and garlic: In a skillet, add a drizzle of olive oil over medium heat. Toss in 2 minced garlic cloves and cook for about 1 minute. Then, add 2 cups of chopped fresh spinach. Sauté it for about 3-4 minutes until it wilts. Remove it from heat and let it cool slightly. - Mixing the cheeses and eggs: In a mixing bowl, combine 1 cup of ricotta cheese, half of 1 cup of shredded mozzarella cheese, 1 beaten egg, and 1/2 cup of grated Parmesan cheese. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Finally, mix in the sautéed spinach. Blend until smooth. - Layering marinara sauce: Pour 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish. Spread it evenly to cover the bottom. - Filling the shells: Take each cooled pasta shell and carefully fill it with the ricotta and spinach mixture. You can use a spoon or a piping bag for this step. Place the filled shells in the dish, open side up. - Adding sauce and cheese on top: Once all the shells are filled, pour the remaining marinara sauce over them. Make sure they are well covered. Sprinkle the other half of the mozzarella cheese on top. - Covering and baking: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven at 375°F (190°C). Bake for 25 minutes. - Uncovering for the final bake: After 25 minutes, remove the foil. Bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Enjoy your delicious spinach and ricotta stuffed shells! To get the best pasta shells, watch the cooking time closely. Cook them for 8 to 10 minutes until they are al dente. This means they should be firm but not hard. After cooking, drain the shells and cool them gently. I like to spread them out on a clean kitchen towel. This helps them cool faster and keeps them from sticking together. Mix the cheeses well for a smooth filling. I use a large bowl and combine ricotta, mozzarella, and Parmesan cheese. Add the beaten egg and mix until you see no lumps. When adding spinach, make sure it is well-cooled from cooking. This keeps the filling creamy and helps it stick together. Stir the spinach in gently, so you keep the nice green color. Add extra herbs and spices to boost the taste. Fresh basil or parsley works well. You might also try a pinch of nutmeg for a warm flavor. For a kick, sprinkle in some crushed red pepper flakes. When serving, I love to garnish with fresh basil leaves. They add color and a fresh smell that makes the dish even more appetizing. {{image_2}} You can change the filling to suit your taste. Here are some ideas: - Using different cheese: Try using goat cheese or feta. These add a tangy flavor. Cream cheese can make it extra creamy. - Adding ground meat or vegetables: If you want meat, use cooked ground beef or turkey. For veggies, try mushrooms or zucchini. Just sauté them first to soften. The sauce can change the whole dish. Here are some options: - Homemade sauces: You can make a fresh tomato sauce. Use ripe tomatoes, garlic, and herbs. This will be full of flavor. - Pesto or Alfredo options: Pesto gives a fresh taste. Alfredo adds creaminess. Both can be drizzled on top after baking. You can also adapt this dish for different diets: - Gluten-free pasta options: Use gluten-free jumbo shells. They cook well and hold the filling nicely. - Vegan alternatives: Substitute ricotta with tofu or cashew cheese. Use vegan cheese for the topping. This way, everyone can enjoy it. To keep your stuffed shells fresh, first let them cool. Then, place them in an airtight container. They will last in the fridge for up to three days. If you want to keep them longer, freezing is a great option. - Refrigeration tips: Use airtight containers to avoid moisture. Label your containers with the date you made them. - Freezing options: Wrap the shells tightly in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months in the freezer. Reheating your stuffed shells can be quick and easy. You want to keep the flavors and texture just right. - Best methods for reheating: The oven is ideal. Preheat it to 350°F (175°C). Place the shells in a baking dish, cover with foil, and heat for about 20 minutes. - Maintaining flavor and texture: Add a splash of marinara sauce before reheating. This helps prevent drying out and keeps every bite flavorful. Yes, you can make stuffed shells ahead of time. Prepare them and store in the fridge. Cover them with foil to keep them fresh. Bake them when you're ready to serve. This saves time on busy days. To stop the shells from sticking, rinse them in cold water after cooking. Use a little olive oil too. This keeps them separate and easy to fill. Make sure to spread them out on a tray. You can serve a fresh salad or garlic bread. A side of steamed veggies also works well. These pair nicely with the rich flavors of the dish. Choose sides that balance the meal. Leftovers can last up to four days in the fridge. Store them in an airtight container. Make sure to reheat them until hot. This keeps them safe to eat and tasty. You can use either fresh or frozen spinach. If using frozen, thaw and drain it well. Fresh spinach gives a brighter taste. Both options work great in this recipe. Choose what you have on hand. You learned how to make delicious spinach and ricotta stuffed shells. We covered key ingredients, detailed steps, helpful tips, and tasty variations. With this guide, you can impress at dinner. Keep experimenting with flavors and fillings to make this dish your own. Enjoy every creamy bite and share it with friends and family. Happy cooking, and savor your success in the kitchen!$

Indulge in these delicious Cheesy Spinach & Ricotta Stuffed Shells that are perfect for a comforting meal! With creamy ricotta, fresh spinach, and a flavorful marinara sauce, this recipe is sure to impress your family and friends. Easy to make and perfect for any occasion, these shells will become a favorite in your kitchen. Click through to explore the full recipe and get cooking! #CheesyShells #PastaRecipes #ComfortFood #EasyDinnerIdeas

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Ingredients

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil. Cook the jumbo pasta shells for about 8-10 minutes until al dente. Drain and set aside to cool.

In a skillet over medium heat, add a drizzle of olive oil and garlic. Cook for about 1 minute until fragrant, then add the chopped spinach. Sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, beaten egg, grated Parmesan cheese, salt, pepper, oregano, and the sautéed spinach. Mix until smooth and evenly combined.

Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Carefully fill each cooked pasta shell with the ricotta and spinach mixture using a spoon or piping bag. Place the filled shells in the baking dish, open side up.

Pour the remaining marinara sauce over the stuffed shells, making sure they are well covered. Sprinkle the rest of the mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Once done, let it cool for 5 minutes before serving. Garnish with fresh basil leaves.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6