Cheesy Spinach Stuffed Shells

$- Jumbo pasta shells - Fresh spinach - Ricotta cheese - Mozzarella cheese - Grated Parmesan cheese - Large egg - Garlic powder - Onion powder - Italian seasoning - Marinara sauce - Fresh basil leaves - Salt and pepper Gathering the right ingredients is key for cheesy spinach stuffed shells. You will need 20 jumbo pasta shells. These shells are perfect for holding all the tasty filling. Next, grab 2 cups of fresh spinach. Make sure to chop it finely. For a creamy base, use 1 cup of ricotta cheese. Add 1 cup of shredded mozzarella cheese for that melty goodness. Don’t forget 1/2 cup of grated Parmesan cheese for extra flavor. You will also need 1 large egg, beaten, to bind everything together. For seasoning, use 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of Italian seasoning. Finally, get 2 cups of marinara sauce, plus more for drizzling later. Fresh basil leaves will add a nice touch for garnish. Salt and pepper will round out the flavors. These ingredients come together to create a hearty and flavorful dish, perfect for any meal. {{ingredient_image_2}} 1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This step is key to a perfect bake. 2. Cook the pasta shells: In a large pot, bring salted water to a boil. Add 20 jumbo pasta shells and cook according to the package instructions until they are just al dente. Drain the shells and rinse them under cold water to stop the cooking. Set them aside to cool completely. 3. Prepare the filling: In a large mixing bowl, combine 2 cups of finely chopped fresh spinach, 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Add 1 beaten large egg, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Mix until all the ingredients blend well. 1. Stuff the pasta shells: Using a spoon or piping bag, fill each cooled jumbo pasta shell with the spinach and cheese mixture. Take care not to overfill them, as this can make them spill. 2. Assemble the dish: Spread a thin layer of 2 cups of marinara sauce across the bottom of a 9x13 inch baking dish. This keeps the shells from sticking. Place the stuffed shells in the dish with the seam side facing up. 1. Top with sauce and cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle extra shredded mozzarella and grated Parmesan cheese on top. 2. Bake with care: Cover the baking dish tightly with aluminum foil to keep in moisture. Bake in your preheated oven for 25 minutes. 3. Final baking: After 25 minutes, remove the foil and bake for another 10-15 minutes. Look for bubbly, melted cheese that is lightly golden brown. 4. Let rest and serve: Once done, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh basil leaves to add color and flavor before serving. - Ensure proper al dente cooking: Cook the jumbo shells just until they are firm. This helps them hold the filling well and keeps them from falling apart. Follow the package instructions carefully for the best results. - Cooling the shells properly: After boiling, rinse the shells under cold water. This stops the cooking process and makes them easier to handle. Let them cool completely before you fill them. - Filling techniques for even distribution: Use a spoon or a piping bag to fill each shell. Make sure to fill them evenly. Avoid overfilling to keep them from bursting during baking. - Suggested herbs and seasoning variations: Try adding fresh herbs like basil or parsley to the filling for added flavor. You can also use a pinch of red pepper flakes for a bit of heat. - Adding protein like chicken or sausage: For a heartier meal, mix in cooked chicken or sausage into the cheese filling. This adds protein and makes your dish even more satisfying. - Accompaniments for a complete meal: Serve your stuffed shells with a simple salad or garlic bread. This helps create a balanced meal and complements the rich flavors of the dish. - Presentation tips using garnishes: Garnish your stuffed shells with fresh basil leaves or a sprinkle of Parmesan cheese. This not only adds color but also enhances the overall appeal of your dish. Pro Tips Use Fresh Spinach: Fresh spinach will give a vibrant flavor and better texture compared to frozen spinach. Make sure to wash and chop it finely for an even distribution in the filling. Don’t Overfill the Shells: When stuffing the shells, avoid overfilling them to prevent the filling from spilling out during baking. A generous spoonful per shell is sufficient. Experiment with Cheeses: While mozzarella and Parmesan are classic choices, feel free to experiment with other cheeses like feta or goat cheese for a unique flavor twist in your filling. Let Rest Before Serving: Allow the stuffed shells to rest for a few minutes after baking. This helps the filling set and makes them easier to serve without falling apart. {{image_4}} You can make cheesy spinach stuffed shells even more delightful. Try using different leafy greens. Kale or Swiss chard can add unique flavors. Mixing in herbs like parsley or basil also brightens the dish. Substituting cheese types can enhance taste too. Instead of ricotta, try goat cheese for a tangy twist. You can also use feta or cottage cheese for a lighter option. Each change brings a new flavor profile to your meal. For those who need gluten-free options, look for gluten-free pasta shells. Many brands offer great alternatives that taste just as good. You can find these at local grocery stores or online. If dairy is an issue, you can find dairy-free substitutions. Use plant-based cheeses or a mix of cashews and nutritional yeast. This keeps the creaminess without the dairy. Incorporating spices from different cuisines can take your dish to new heights. Try adding cumin or paprika for a warm flavor. You can even sprinkle some red pepper flakes for heat. Using different sauces can also change your cheesy spinach stuffed shells. Instead of marinara, try pesto or Alfredo sauce. This simple swap can bring a whole new taste to your plate. To keep your cheesy spinach stuffed shells fresh, store them in an airtight container. This helps prevent drying out. Place the shells in the fridge if you plan to eat them within three days. For longer storage, freeze them. Just make sure they are fully cooled before you pack them away. Use a freezer-safe container or a heavy-duty freezer bag. This way, they stay safe for up to three months. When you’re ready to enjoy those leftovers, the best way to reheat them is in the oven. Preheat it to 350°F (175°C). Place the shells in an oven-safe dish and cover with foil. This keeps the moisture in and prevents drying out. Bake for about 20 minutes. If the shells seem dry, add a splash of marinara sauce on top before covering them. This adds moisture and flavor. Refrigerated leftovers last for about three days. If you freeze the shells, they can stay good for up to three months. Just remember to label your container with the date. This will help you keep track of when to use them. Enjoy your tasty creation even after the first meal! How do I make spinach stuffed shells ahead of time? You can make spinach stuffed shells up to a day in advance. Prepare the filling and stuff the shells. Place them in a baking dish, cover them with sauce, and refrigerate. When ready to bake, cook them straight from the fridge, adding a few extra minutes to the bake time. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Thaw it first and squeeze out any extra water. This prevents your filling from becoming too watery. Frozen spinach is also convenient and saves time. What can I serve with cheesy spinach stuffed shells? These stuffed shells pair well with a fresh side salad and garlic bread. You can also serve them with steamed vegetables or a light soup to balance the meal. How do I know when stuffed shells are done baking? Stuffed shells are done when the cheese is bubbly and lightly golden. The edges of the sauce should be simmering. If you insert a knife, it should feel hot in the center. Let them cool for a few minutes before serving. This blog post covered the delicious art of making cheesy spinach stuffed shells. You learned about the key ingredients and step-by-step preparation. Tips for perfect shells and fun flavor variations were shared. Storing and reheating your leftovers ensures nothing goes to waste. Remember, stuffed shells are versatile. You can mix and match ingredients for your taste. Enjoy creating this dish that can warm any meal and heart!$

Cheesy Spinach Stuffed Shells

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

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

20 pieces jumbo pasta shells
2 cups fresh spinach, finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese, plus extra for topping
0.5 cup grated Parmesan cheese
1 large egg, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
to taste Salt and freshly ground black pepper
2 cups marinara sauce plus extra for drizzling
for garnish Fresh basil leaves

Instructions

Preheat the oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package directions until just al dente. Drain and rinse under cold water. Set aside to cool completely.
In a mixing bowl, combine the finely chopped spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Stir until well blended.
Using a spoon or piping bag, fill each cooled jumbo pasta shell with the spinach and cheese mixture, being careful not to overfill.
Spread a thin layer of marinara sauce over the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in the dish with the seam side facing up.
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheeses on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves.

Notes

Feel free to add more vegetables or adjust the cheese types to your preference.

Keyword cheese, pasta, spinach, stuffed shells