Cheesy Spinach Delight Stuffed Shells

$- 12 large jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, finely chopped - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish To make the best spinach ricotta stuffed shells, gather these main ingredients. You need jumbo pasta shells for a hearty base. Ricotta cheese gives a creamy texture. Fresh spinach adds color and flavor. Mozzarella and Parmesan cheeses bring richness and a nice crust when baked. You will also need a few additional ingredients. A large egg helps bind your filling. Garlic adds a punch of flavor. Dried oregano gives a hint of warmth. Salt and black pepper enhance all the tastes. Marinara sauce creates a savory layer and keeps the dish moist. Lastly, fresh basil leaves not only look great but also add freshness when serving. This combination of ingredients makes the dish simple yet full of flavors. Each bite offers a delightful experience. {{ingredient_image_2}} To start, bring a large pot of salted water to a boil. Once it bubbles, add 12 large jumbo pasta shells. Cook them until they are al dente, about 8-10 minutes. Then, drain the shells and let them cool on a plate. This makes it easier to fill them later. In a big bowl, mix 1 cup of ricotta cheese with 1 cup of finely chopped fresh spinach. Add in half of the shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Next, crack in 1 large egg and toss in 2 minced cloves of garlic. Season the mix with 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until everything is creamy and well combined. Now, preheat your oven to 375°F (190°C). Grab a teaspoon or piping bag to fill each shell. Carefully stuff each cooled pasta shell with the ricotta-spinach mixture. Press gently to ensure the filling fits snugly inside. Take a 9x13 inch baking dish and spread 1 cup of marinara sauce evenly across the bottom. Lay the stuffed shells in a single layer over the sauce. Pour the rest of the marinara sauce on top, making sure each shell is coated. Finally, sprinkle the reserved mozzarella cheese over the shells. Cover the baking dish with aluminum foil. Place it in your preheated oven and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. You want the cheese to be bubbly and golden. After baking, let the dish rest for a few minutes. This helps the flavors settle. To finish, add fresh basil leaves on top for a pop of color and flavor. Now, it’s time to serve and enjoy your savory spinach ricotta stuffed shells! - Overcooking the pasta shells: Always cook the shells until al dente. This means they should be firm when you bite into them. Overcooked shells will break when you fill them. - Under-seasoning the filling: Make sure to taste your filling mix. Use enough salt, pepper, and spices. This helps the flavors pop in your dish. - Achieving the right consistency: Your filling should be creamy but not too runny. If it’s too thin, add a bit more ricotta or cheese. This keeps it from spilling out of the shells. - Substituting ingredients for dietary needs: You can swap ricotta for tofu to make it dairy-free. Use gluten-free pasta shells if you need a gluten-free option. This way, everyone can enjoy the dish. - Pairing with sides: Serve your stuffed shells with a fresh salad or warm garlic bread. A simple green salad adds a nice crunch. Garlic bread is a great way to soak up extra sauce. - Best wine or beverage pairings: A light red wine like Pinot Noir goes well with these shells. If you prefer non-alcoholic drinks, try sparkling water with lemon. This helps balance the rich flavors. Pro Tips Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach instead of frozen. It enhances the dish's taste and appearance. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for added depth and a unique flavor profile. Prevent Sticking: Lightly grease your baking dish before adding the marinara sauce to prevent the shells from sticking. Let It Rest: Allow the stuffed shells to rest for a few minutes after baking. This helps the filling set and makes serving easier. {{image_4}} You can easily turn your Spinach Ricotta Stuffed Shells into a meat lover's dream. Simply add ground beef or sausage to the filling. Cook the meat first until it is brown. Mix it into the ricotta, spinach, and cheese mixture for a heartier dish. Adjust the cooking time by adding a few extra minutes in the oven. This helps the meat blend with the flavors. For a vegan twist, focus on dairy-free substitutions. Use vegan ricotta or blended tofu instead of traditional ricotta. You can also use nutritional yeast for a cheesy flavor. Instead of egg, use a flaxseed meal mixture to hold the filling together. Try adding other veggies like mushrooms or sun-dried tomatoes to the filling for more depth. If you need gluten-free options, choose gluten-free pasta shells. Many brands offer great alternatives that taste similar to regular pasta. Check the labels for safe ingredients. You can also adapt other ingredients, like sauces, to ensure they are gluten-free. This way, everyone can enjoy the stuffed shells without worry. To store leftovers, place them in an airtight container. Make sure to cool them first. They stay fresh for about 3 to 5 days in the fridge. Always check for any signs of spoilage before eating. The best way to freeze stuffed shells is to do it before baking. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to 3 months in the freezer. To thaw, move them to the fridge overnight before cooking. You can reheat spinach ricotta stuffed shells in the oven or microwave. The oven gives a better texture. Heat them at 350°F (175°C) for about 20 minutes. In the microwave, heat in 1-minute bursts until warm. Cover with a damp paper towel to keep moisture. This helps maintain flavor and prevents drying out. The total time to make Spinach Ricotta Stuffed Shells is about 55 minutes. - Prep time is around 20 minutes. - Cooking takes about 35 minutes. Yes, you can prepare these shells in advance. - Stuff the shells and place them in a baking dish. - Cover tightly and refrigerate for up to 24 hours. - Bake them straight from the fridge, adding a few extra minutes to the cooking time. This dish is already vegetarian-friendly. - You can replace cheeses with dairy-free options. - Consider adding mushrooms or zucchini for extra texture. These stuffed shells pair well with various side dishes. - A fresh green salad is a great option. - Garlic bread adds a nice touch. - Serve with a light tomato soup for a cozy meal. Spinach ricotta stuffed shells are tasty and easy to make. We covered the main ingredients, step-by-step instructions, and tips to perfect your dish. Remember to adjust for dietary needs or preferences. Don't forget to store leftovers properly and enjoy them later. This dish is great for sharing with family and friends. With these tools and tricks, you can make a meal that pleases everyone. Happy cooking and enjoy your delicious shells!$

Cheesy Spinach Delight Stuffed Shells

Delicious stuffed pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 large jumbo pasta shells
1 cup ricotta cheese
1 cup fresh spinach, finely chopped
1 cup mozzarella cheese, shredded
0.5 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cups marinara sauce
to taste fresh basil leaves for garnish

Instructions

In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to the package instructions until al dente. Once cooked, drain the shells and set them aside to cool slightly to handle.
In a large mixing bowl, thoroughly combine the ricotta cheese, chopped spinach, half of the shredded mozzarella, grated Parmesan, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix until the ingredients are evenly incorporated and creamy.
Preheat your oven to 375°F (190°C). Using a teaspoon or a piping bag, carefully fill each cooled pasta shell with the rich ricotta-spinach mixture, pressing gently to pack the filling in.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, ensuring they are well coated. Sprinkle the top with the reserved mozzarella cheese.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and let it bake uncovered for an additional 10-15 minutes, or until the cheese is beautifully bubbly and golden.
Once baked, allow the dish to rest for a few minutes before serving. Garnish generously with fresh basil leaves for an aromatic touch and vibrant color.

Notes

For a richer flavor, add more garlic or herbs to the filling.

Keyword cheese, pasta, spinach, stuffed shells