Cheesy Spinach Ricotta Shells

$To make delicious Spinach Ricotta Stuffed Shells, gather these simple ingredients: - 12 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 2 cups marinara sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh basil leaves, for garnish These ingredients work together to create a tasty dish that pleases everyone. The jumbo pasta shells hold the creamy filling perfectly. Fresh spinach adds a nice touch of color and nutrients. Ricotta cheese gives a rich, smooth base, while mozzarella and Parmesan add a cheesy flavor. The egg helps bind everything together, making the filling easy to scoop into the shells. Marinara sauce brings a burst of flavor and moisture. Garlic and onion powder enhance the taste without being overpowering. Finally, fresh basil leaves not only look great but also add a fresh aroma. Each bite is a delightful combination of flavors and textures. Enjoying this dish is a true treat! {{ingredient_image_2}} First, set your oven to 375°F (190°C). This heat helps the shells bake evenly and perfectly. Next, bring a large pot of salted water to a boil. Add the jumbo pasta shells. Cook them until they are al dente, following the package's directions. When done, drain the shells well and let them cool a bit. Now it’s time to create the filling. In a large bowl, mix the finely chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, and beaten egg. Add garlic powder and onion powder. Season with salt and pepper. Mix everything until it’s creamy and well blended. Take each pasta shell and fill it with the spinach and ricotta mixture. Pack the filling well, but don’t let it overflow. In a baking dish, pour half of the marinara sauce. Spread it across the bottom. Place the stuffed shells open-side up in the dish. Pour the rest of the marinara sauce on top. Make sure every shell gets coated for great flavor. Sprinkle extra shredded mozzarella on top for cheesiness. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. This helps the cheese get bubbly and golden. When finished, let it sit for about 5 minutes before serving. Garnish with fresh basil leaves for a lovely touch. To cook the pasta shells just right, use a large pot. Bring salted water to a boil. Add the shells and cook them until they are al dente. This means they should be firm to the bite. Follow the package instructions for timing. Once cooked, drain the shells carefully. Let them cool slightly before filling. This helps prevent breakage. For a tasty filling, combine fresh spinach with ricotta cheese. Use two cups of finely chopped spinach. Mix in one cup of ricotta cheese for creaminess. Add one cup of shredded mozzarella cheese for extra flavor. Don’t forget half a cup of grated Parmesan cheese. A beaten egg helps bind everything together. Sprinkle in garlic powder and onion powder for a boost. Season with salt and pepper to taste. Stir until creamy and well-mixed. Use high-quality marinara sauce to elevate your dish. You can make your own or use store-bought. If you want to add depth, sauté some garlic and onions before mixing in the sauce. This adds a fresh taste. Pour half of the sauce in your baking dish before adding the shells. Top the stuffed shells with the remaining sauce to keep them moist. For extra flavor, sprinkle some herbs like basil or oregano on top. Pro Tips Fresh Spinach is Key: For the best flavor and texture, use fresh spinach instead of frozen. It adds a vibrant color and freshness to the dish. Cheese Variation: Experiment with different types of cheese such as feta or goat cheese for a unique twist on the traditional filling. Make Ahead: You can prepare the stuffed shells a day in advance and store them in the refrigerator. Just add a few extra minutes to the baking time when you're ready to serve. Herb Infusion: Enhance the flavor by adding fresh herbs like parsley or thyme to the ricotta mixture for an aromatic touch. {{image_4}} You can add meat to your stuffed shells for a heartier meal. Ground beef, turkey, or chicken work well. Simply cook the meat before mixing it with the cheese and spinach. It adds flavor and protein. Use about one cup of cooked meat in your filling. This twist makes the dish filling and satisfying. For a vegan version, swap the ricotta for tofu or cashew cheese. Blend firm tofu with lemon juice, nutritional yeast, and herbs for a creamy filling. You can also use vegan cheese. Ensure your pasta shells are egg-free. This version is just as tasty and perfect for plant-based eaters. If you need a gluten-free meal, choose gluten-free pasta shells. Many brands offer great alternatives that hold up well during baking. Follow the same cooking instructions. This way, everyone can enjoy this delicious dish without worry. After you enjoy your Spinach Ricotta Stuffed Shells, store any leftovers in a sealed container. Place them in the fridge. They will stay fresh for about 3 to 4 days. If you want to keep them longer, freezing is a great option. To reheat your stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover them with foil to keep them moist. Heat for about 20 to 25 minutes or until hot. You can also microwave them in a safe dish. Heat for 1 to 2 minutes, checking to avoid overcooking. To freeze, let the shells cool completely. Place them in an airtight container or freezer bag. Make sure to remove as much air as possible. They can last in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can mix and match cheeses. Try using feta or goat cheese for a twist. These cheeses add unique flavors that blend well with the spinach and ricotta. To avoid breaking, cook the shells al dente. Do not overboil them. After cooking, cool the shells in cold water. This helps firm them up and makes handling easier. These stuffed shells pair well with a simple salad or garlic bread. You can also serve them with extra marinara sauce for dipping. A green vegetable like steamed broccoli adds color and nutrition. Yes, you can prepare it a day ahead. Assemble the shells and cover them with foil. Store them in the fridge. When ready, just bake them as directed. Stuffed shells can last up to three days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, consider freezing them. You learned how to make delicious Spinach Ricotta Stuffed Shells from scratch. With simple steps, you can fill jumbo pasta with creamy filling, then bake it to perfection. Remember, you can customize the recipe with meat, vegan options, or gluten-free shells. Store and reheat leftovers easily for later enjoyment. Trust that this dish will wow your family or friends at dinner. Enjoy creating this tasty meal again and again!$

Cheesy Spinach Ricotta Shells

Delicious jumbo pasta shells stuffed with a creamy spinach and ricotta filling, 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 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
2 cups marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C) to prepare for baking.
In a large pot, bring salted water to a boil and cook the jumbo pasta shells according to the package instructions until they are al dente. Once cooked, drain them thoroughly and set aside to cool slightly.
In a spacious mixing bowl, combine the finely chopped spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, and a pinch of salt and pepper. Stir well until all ingredients are thoroughly mixed and form a creamy filling.
Carefully fill each cooked shell with a generous amount of the spinach and ricotta mixture, gently pressing the filling into the shell so it is packed but not overflowing.
In a baking dish, pour half of the marinara sauce evenly across the bottom to create a flavorful base for the shells.
Place the stuffed shells open-side up in the baking dish in a single layer.
Pour the remaining marinara sauce over the stuffed shells, ensuring that each shell is well-coated for a burst of flavor.
For an extra cheesy topping, sprinkle a generous amount of shredded mozzarella cheese over the entire dish.
Cover the baking dish with aluminum foil to trap in moisture, and bake in the preheated oven for 25 minutes.
After 25 minutes, carefully remove the foil and continue to bake for an additional 10 to 15 minutes, or until the cheese is bubbly and has developed a golden crust.
Once done, allow the dish to rest for about 5 minutes before serving. This helps the flavors settle. Garnish with fresh basil leaves for a lovely finishing touch.

Notes

Let the dish rest before serving for better flavor.

Keyword baked, cheese, pasta, ricotta, spinach