Cheesy Spinach Ricotta Delight

$Here’s what you need to make Spinach Ricotta Stuffed Shells. Gather these simple items: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup shredded mozzarella cheese (plus more for topping) - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 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 Each ingredient plays a key role. The jumbo shells hold the creamy filling. Ricotta cheese gives a smooth texture. Fresh spinach adds a healthy touch. Mozzarella and Parmesan bring rich flavors. The egg helps bind everything together. Garlic, oregano, salt, and pepper add tasty notes. Marinara sauce ties the dish together with its tangy goodness. Finally, fresh basil gives a bright finish. Make sure to have all these ingredients ready. This will help you cook smoothly and enjoy the process! {{ingredient_image_2}} - Cooking the jumbo shells: Start by boiling water in a large pot. Add the jumbo pasta shells and cook according to the package. Aim for al dente. This keeps them firm when you fill them. - Draining and cooling: Once the shells are cooked, drain them carefully. Rinse them under cold water to stop the cooking. Set them aside to cool for easier handling. - Combining ricotta, spinach, and cheeses: In a big bowl, mix the ricotta cheese with chopped spinach. Add half of the shredded mozzarella and grated Parmesan cheese. - Adding seasonings and egg: Now, add the beaten egg, minced garlic, oregano, salt, and black pepper. Stir well until the mixture is creamy and smooth. - Techniques for filling the shells: Take a cooked shell and fill it with the spinach and ricotta mix. Use a spoon or your fingers to pack it in. - Tips for using a piping bag: For cleaner filling, use a piping bag. Scoop the filling inside the bag and snip the end. This makes it easy to fill the shells without making a mess. - Spreading marinara sauce: Grab a 9x13 inch baking dish. Spread a thin layer of marinara sauce on the bottom. This keeps the shells moist while baking. - Arranging shells in the baking dish: Place each filled shell seam side up in the dish. Make sure they fit snugly but aren’t overcrowded. - Adding remaining sauce and cheese: Pour the rest of the marinara sauce over the shells. Then, sprinkle the remaining mozzarella cheese on top. This gives a nice cheesy crust. - Preheating the oven: Preheat your oven to 375°F (190°C). This step is key for even baking. - Covering and baking details: Cover the dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbling and a golden top. - Cooling before serving: Let the dish cool for a few minutes after baking. This makes it easier to serve. - Garnishing with basil: Top each serving with fresh basil leaves. This adds a lovely aroma and a burst of flavor. Enjoy your delicious Spinach Ricotta Stuffed Shells! To make the filling shine, start with fresh ingredients. Use good ricotta cheese. It adds creaminess and flavor. Adjust flavors by tasting as you mix. Want it zestier? Add more garlic or some lemon zest. If you enjoy a bit of heat, a pinch of red pepper flakes works well. For a smoother texture, blend the filling briefly. This method helps mix the cheese and spinach evenly. For the best pasta texture, cook the jumbo shells until al dente. This means they should be firm to the bite. Drain them carefully, avoiding any tears. Rinse the shells under cold water to stop the cooking. This step also makes them easier to handle. When baking, cover the dish with foil for the first 25 minutes. This traps steam and keeps the shells moist. Remove the foil to let the cheese bubble and brown nicely. Pair the stuffed shells with a fresh salad. A simple green salad with a light vinaigrette works great. Garlic bread also complements this dish well. For a bit of color, add roasted vegetables on the side. If you're feeling adventurous, sprinkle some crushed nuts on top for crunch. Enjoy your meal with a glass of crisp white wine for a lovely touch! Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant flavor and better texture compared to frozen spinach. Make sure to rinse and chop it just before using for the best results. Customize Your Cheese: Feel free to mix in different cheeses like feta or goat cheese for a unique flavor twist. Just keep the overall quantity the same. Prepare Ahead: You can prepare the stuffed shells a day in advance and keep them in the refrigerator. Just cover them with foil and bake them when you're ready to serve. Experiment with Sauces: While marinara is classic, try using pesto or Alfredo sauce for a different flavor profile. Each will give your dish a unique spin! {{image_4}} You can change the cheese in stuffed shells. Try using goat cheese or feta for a tangy taste. For a richer flavor, you could use cream cheese. Adding protein can boost nutrition. Cooked chicken, turkey, or sausage mix well with the filling. You can also add veggies like mushrooms, zucchini, or bell peppers for extra color and taste. While marinara sauce is a classic choice, you can explore other options. A roasted red pepper sauce adds a nice twist. You might also enjoy a pesto sauce for a fresh flavor. For a creamy option, consider a white sauce made from butter, flour, and milk. This adds a rich texture and delicious taste to your dish. If you need gluten-free options, look for gluten-free pasta shells. Many brands offer great alternatives that hold up well. For vegan substitutions, use plant-based ricotta made from nuts or tofu. Replace the egg with flaxseed meal or applesauce to help bind the filling. These swaps keep your stuffed shells tasty and inclusive for all diets. Store your leftover spinach ricotta stuffed shells in an airtight container. Place a layer of plastic wrap on the surface to keep moisture in. They will stay fresh for 3 to 5 days in the fridge. When you want to eat them, check for any signs of spoilage before heating. To freeze, let the stuffed shells cool completely. Arrange them in a single layer on a baking sheet, then freeze until solid. Once frozen, transfer them into freezer bags or a container. You can store them for up to 3 months. Label the bags with the date for easy tracking. The best way to reheat stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for 20-25 minutes. You can also microwave them if you’re short on time. Just place them in a microwave-safe dish, cover it, and heat for 2-3 minutes. Check the temperature to ensure they are hot throughout. Spinach Ricotta Stuffed Shells last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. The shells may become softer over time, but they still taste great! Yes, you can use different cheeses. Try using feta for a tangy twist or cheddar for a richer flavor. Mixing cheeses can add depth to your dish. Just keep the balance of creamy and salty in mind. Absolutely! You can prepare the shells a day ahead. Just fill them and store them in the fridge. When you're ready, pour sauce over them and bake. This makes meal prep a breeze! These stuffed shells pair well with a fresh salad or garlic bread. A crisp green salad adds a nice crunch. Garlic bread brings a warm, buttery touch to the meal. Both choices complement the creamy filling. To make it healthier, try these tips: - Use whole wheat pasta shells for more fiber. - Add extra veggies like mushrooms or zucchini to the filling. - Use low-fat ricotta and mozzarella to cut calories. These changes keep the dish tasty while boosting nutrition! You now have a simple guide for making Spinach Ricotta Stuffed Shells. You learned about the key ingredients and step-by-step instructions to create this dish. We discussed tips for filling and baking, along with serving suggestions. Variations let you customize flavors as you like. Plus, remember the storage advice for leftovers. This dish is not only tasty but also flexible for your needs. Enjoy making it your own and sharing it with others!$

Cheesy Spinach Ricotta Delight

A delicious baked dish featuring jumbo pasta shells stuffed with a creamy ricotta and spinach filling, topped with marinara sauce and mozzarella cheese.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

20 pieces jumbo pasta shells
2 cups ricotta cheese
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese (plus more for topping)
0.5 cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
2 cups marinara sauce
to taste leaves fresh basil for garnish

Instructions

Begin by cooking the jumbo pasta shells according to the package instructions, aiming for al dente. Once cooked, drain and set aside to cool slightly to allow for easy handling.
In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the shredded mozzarella, grated Parmesan, beaten egg, minced garlic, oregano, salt, and black pepper. Stir thoroughly until the mixture is well combined and creamy.
Preheat your oven to 375°F (190°C). Take each cooked shell and generously fill it with the spinach and ricotta mixture. You can use a spoon for this, or for more precision, a piping bag works wonderfully.
In a 9x13 inch baking dish, begin by spreading a thin layer of marinara sauce evenly across the bottom. Carefully arrange the stuffed shells, seam side up, in the dish. Once all the shells are in place, pour the remaining marinara sauce over and sprinkle the rest of the mozzarella cheese on top for a cheesy finish.
Cover the dish with aluminum foil to trap steam, and bake in your preheated oven for 25 minutes. After this initial baking, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
Once baked, allow the dish to cool for a few minutes. Before serving, garnish each serving with fresh basil leaves for an aromatic touch. Serve hot and enjoy the gooey deliciousness!

Notes

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

Keyword baked, cheese, pasta, spinach