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To make Cheesy Spinach Stuffed Shells, you need a few simple ingredients. Each one adds a special touch. Here’s a list of what you’ll need: - Jumbo pasta shells - Fresh spinach - Ricotta cheese - Shredded mozzarella cheese - Grated Parmesan cheese - Large egg - Garlic powder - Onion powder - Salt and pepper - Marinara sauce - Fresh basil leaves for garnish These ingredients come together to create a warm, cheesy dish. The jumbo pasta shells hold the filling well, making each bite rich and satisfying. Fresh spinach brings a nice green color and packs a healthy punch. Ricotta cheese gives the filling a creamy texture, while mozzarella and Parmesan add that delicious cheesy flavor we all love. Don’t forget the marinara sauce! It adds moisture and zest. Lastly, the fresh basil leaves not only look nice but also add a burst of flavor. For the full recipe, you can check the details on how to put this all together. Each ingredient plays an important role, making this dish both tasty and comforting. - Preheat the oven: Start by preheating your oven to 375°F (190°C). This prepares it for baking. - Cook the pasta: In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells gently. Cook them until al dente, about 8-10 minutes. Drain the shells in a colander and let them cool for a few minutes. - Prepare the filling: In a mixing bowl, mix the finely chopped spinach, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, and a pinch of salt and pepper. Stir well until blended. - Stuff the shells: Use a teaspoon or piping bag to fill each jumbo pasta shell with the spinach and cheese mix. Make sure each shell is full for the best flavor. - Arrange in baking dish: Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. Place the stuffed shells seam-side up in a single layer. Drizzle the remaining marinara sauce over the shells and sprinkle the rest of the mozzarella cheese on top. - Bake the dish: Loosely cover the dish with aluminum foil to stop excess browning. Bake in the oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and lightly golden. - Garnish and serve: Once done, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. For more detailed steps, refer to the Full Recipe. - How to clean and prep spinach: Rinse fresh spinach in cold water. Remove any tough stems. Use a salad spinner to dry the leaves well. Chopping the spinach finely helps it mix better with the other ingredients. - Ensuring the pasta doesn't stick: After boiling the jumbo pasta shells, drain them and toss them with a small amount of olive oil. This keeps them separate and prevents sticking. Make sure to handle them gently. - Optimal baking tips for cheesy dishes: Always cover your baking dish loosely with foil at first. This helps the cheese melt without burning. Remove the foil towards the end for that golden finish. - Pair with salad or garlic bread: A fresh green salad can balance the rich flavors of the stuffed shells. Garlic bread adds a nice crunch and flavor. - Suitable wine pairings: A light white wine like Pinot Grigio works well here. Its crisp taste complements the cheesy spinach filling. - Creative plating ideas: Serve the stuffed shells on a large platter. Add a drizzle of marinara sauce on top and sprinkle fresh basil for a pop of color. This makes the dish look special and inviting. For the full recipe, check out the complete guide to Cheesy Spinach Stuffed Shells! {{image_4}} You can switch out ricotta cheese for cottage cheese. This gives a similar taste but can change the texture. For a vegan option, use tofu. Blend it well with some lemon juice and nutritional yeast for a cheesy flavor. You can also use cashew cream for a nutty taste. If spinach isn't your favorite, try kale or Swiss chard. These greens have a nice flavor and add great color. You could even mix in some arugula for a peppery kick. Spices can really boost the taste of your dish. Add red pepper flakes for heat or Italian seasoning for a classic touch. Fresh herbs like parsley or dill can also brighten the flavors. Want to add protein? You can mix in cooked chicken or turkey. This makes the meal heartier. Ground meat is another great option. Just cook it first, and then blend it into the cheese mixture. These variations keep the dish exciting and allow you to make it your own. For a full recipe, check out the detailed guide on how to make Cheesy Spinach Stuffed Shells. To keep your cheesy spinach stuffed shells fresh, follow these tips. First, let the shells cool completely. This helps prevent sogginess. Next, place them in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To freeze stuffed shells, wrap each shell in plastic wrap and then place them in a freezer-safe bag. This way, they stay tasty for up to three months. When it’s time to enjoy your leftovers, you have two main options: the microwave or the oven. If you choose the microwave, heat them on medium power for about two minutes. Check if they are warm enough; if not, heat in short bursts until hot. If you prefer the oven, preheat it to 350°F (175°C). Place the stuffed shells in a baking dish. Cover them with foil to keep moisture in. Bake for about 20 minutes, or until hot throughout. To keep the texture nice, avoid overheating. If you use the microwave, cover the shells with a damp paper towel. This adds moisture and helps prevent drying out. Enjoy your cheesy spinach stuffed shells just like fresh! To make Cheesy Spinach Stuffed Shells from scratch, follow these steps. First, cook the jumbo pasta shells until al dente. Then, mix chopped spinach, ricotta, half the mozzarella, Parmesan, and spices in a bowl. Fill each shell with the mixture. Place them in a baking dish with marinara sauce, top with more sauce and mozzarella, and bake until bubbly. For the full recipe, check out the details above. You can use regular pasta, but I recommend sticking with jumbo shells. They hold more filling and create a better texture. If you use regular pasta, consider using a different shape that can hold the filling, like conchiglie or cannelloni. Cheesy Spinach Stuffed Shells last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If you want to keep them longer, consider freezing them. Cheesy Spinach Stuffed Shells pair well with a fresh salad or garlic bread. A simple green salad with vinaigrette adds a nice crunch. Garlic bread provides a tasty side that complements the flavors. Enjoy with a glass of white wine for a complete meal! You now have a complete guide to making Cheesy Spinach Stuffed Shells. We covered all the ingredients, step-by-step instructions, and useful tips. You also explored variations and learned how to store leftovers. These dishes are easy to make and full of flavor. Enjoy them with a salad or garlic bread. Feel free to be creative with your ingredients. Making these shells will impress your family and friends. Happy cooking, and enjoy your delicious meal!

Cheesy Spinach Stuffed Shells

Delight your taste buds with Cheesy Spinach Stuffed Shells, a perfect blend of creamy ricotta, fresh spinach, and melted mozzarella. This easy recipe guides you through preparing and baking these delectable pasta shells, ensuring every bite is packed with flavor. Perfect for family dinners or a cozy night in! Click to explore the full recipe and impress your loved ones with this cheesy goodness that’s sure to be a hit!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 large egg, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

2 cups marinara sauce, divided

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that it’s at the right temperature when you’re ready to bake.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Gently add the jumbo pasta shells and cook according to package instructions until al dente, approximately 8-10 minutes. Once cooked, drain the shells in a colander and let them cool for a few minutes.

      Prepare the Filling: In a mixing bowl, combine the finely chopped spinach, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix all the ingredients together thoroughly until well incorporated.

        Stuff the Shells: Using a teaspoon or a piping bag, carefully fill each jumbo pasta shell with the spinach and cheese filling. Ensure each shell is generously stuffed for maximum flavor.

          Arrange in Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish. Place the stuffed shells seam-side up in a single layer within the dish. Drizzle the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese for a delightful cheesy topping.

            Bake: Loosely cover the baking dish with aluminum foil to prevent excess browning. Bake in the preheated oven for 25 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.

              Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. For a burst of color and freshness, garnish with freshly torn basil leaves just before plating.

                Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4