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Spinach Ricotta Stuffed Shells Savory and Filling Delight

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- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, finely chopped - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 2 cups marinara sauce - Fresh basil leaves, for garnishing - Large pot - Mixing bowl - Baking dish - Piping bag (optional) Gathering the right ingredients is key to great stuffed shells. First, you need jumbo pasta shells. They hold the filling well. Next, ricotta cheese gives a creamy base. Fresh spinach adds color and nutrition. Shredded mozzarella cheese brings melty goodness. Finally, grated Parmesan cheese adds a nice flavor kick. You can also throw in optional items. Garlic powder and onion powder enhance the taste. Marinara sauce serves as a lovely base and topping. Fresh basil leaves add a fresh touch when serving. For tools, a large pot helps cook the pasta. A mixing bowl is perfect for the filling. A baking dish holds the shells as they bake. A piping bag is helpful but not required for filling the shells. With these ingredients and tools, you're ready to make delicious Spinach Ricotta Stuffed Shells! - Preheat the oven to 375°F (190°C). This heat makes the shells bake just right. - Cook 20 jumbo pasta shells in salted boiling water. Follow the package directions for best results. Once they are al dente, drain them carefully. Set them aside to cool a bit. - In a large mixing bowl, mix 2 cups of ricotta cheese, 1 cup of finely chopped fresh spinach, and half of the 1 cup of shredded mozzarella cheese. - Add 1/2 cup of grated Parmesan cheese, 1 large egg, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and black pepper. Mix until creamy and smooth. - Using a spoon or piping bag, fill each cooked pasta shell with the ricotta-spinach filling. Pack them gently but firmly to keep them whole. - Spread 2 cups of marinara sauce at the bottom of a baking dish. This gives the shells a tasty base. - Arrange the filled shells in a single layer over the sauce. Leave a little space between each shell. - Pour the remaining marinara sauce over the shells, covering them well. This prevents drying. Top with the rest of the shredded mozzarella cheese. - Cover the baking dish with aluminum foil. Bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for melted, bubbly cheese on top. - Once baked, let the dish cool for a few moments. Garnish with fresh basil leaves before serving. Enjoy the delightful flavors! - Avoid overcooking pasta shells. Cook them until they are al dente. This keeps them firm and easy to fill. - Use a piping bag for easier filling. This tool makes filling the shells quick and neat. If you don't have one, a zip-top bag works too. - Garnish with fresh basil. This adds color and flavor to your dish. - Drizzle with extra marinara sauce. It enhances taste and presentation, making your meal even more inviting. - Try dairy-free alternatives for ricotta and mozzarella. Look for cashew or almond-based products for a creamy substitute. - Use gluten-free pasta options. Many brands offer delicious gluten-free shells that hold up just as well in this dish. {{image_4}} You can change the filling by adding different vegetables. Try finely chopped mushrooms, zucchini, or bell peppers. These veggies add color and taste. You can also mix in some cooked Italian sausage for extra protein. The sausage brings a nice spice to the dish. Just make sure to cook it before adding it to the filling. Want to spice things up? Add red pepper flakes to the filling. This gives the dish a little kick. You can also toss in herbs like oregano or thyme for more flavor. Fresh herbs work well too. They brighten the dish and make it smell great. While marinara is classic, you can play with sauces. Try a creamy white sauce for a rich twist. This adds a smooth texture that pairs well with the shells. If you want something different, use pesto instead of marinara. The nutty and herbal taste of pesto gives a fresh vibe. Experimenting with sauces keeps the dish exciting! To keep your stuffed shells fresh, place them in an airtight container. Cover them with plastic wrap or a lid. Store them in the fridge right after they cool down. For best results when reheating, use the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish with some marinara sauce. Cover with foil and heat for about 20 minutes. This keeps the cheese nice and gooey. If you want to freeze your stuffed shells, you can do it before or after baking. To freeze before baking, fill the shells and place them in a single layer in a baking dish. Cover with foil and freeze. To freeze after baking, let the shells cool completely. Then, wrap them tightly in plastic wrap and place in a freezer bag. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for 30-40 minutes. Cooked stuffed shells last about 3-5 days in the fridge. If you freeze them, they can last up to three months. Just make sure to label your containers with the date. This way, you know when to use them. Always check for any signs of freezer burn before eating. Enjoy your leftovers while they are still tasty! It takes about 50 minutes to make Spinach Ricotta Stuffed Shells. You will spend 20 minutes prepping the ingredients and 30 minutes cooking. Yes, you can make these shells ahead of time. Prepare them, but do not bake yet. Cover and store in the fridge for up to 24 hours. When ready to eat, bake as directed. These stuffed shells pair well with many sides. Try a simple green salad or garlic bread. Roasted vegetables also make a great side. Yes, this recipe is perfect for vegetarians. It contains no meat, just cheese, spinach, and pasta. To freeze stuffed shells, prepare them as usual but do not bake. Place them in a freezer-safe dish and cover tightly. They can last up to three months in the freezer. To reheat, thaw in the fridge overnight and bake as directed. In this blog post, we explored how to make delicious Spinach Ricotta Stuffed Shells. We covered key ingredients and helpful tools. You learned about preparation, baking, and serving tips. Variations and storage tips help you personalize this dish. Remember, cooking is about experimenting and having fun. Use this recipe as a guide and make it your own. Enjoy your tasty creations and share them with family and friends. Happy cooking!
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Looking for a comforting dish that pleases everyone? Spinach Ricotta Stuffed Shells are your answer! These jumbo pasta shells, filled with creamy ricotta and fresh spinach, create a savory delight perfect for family dinners. In this article, I will guide you through easy steps to make this filling meal, along with tips and variations to customize it. Get ready to impress your taste buds and your loved ones!

Ingredients

Required Ingredients

– 20 jumbo pasta shells

– 2 cups ricotta cheese

– 1 cup fresh spinach, finely chopped

– 1 cup shredded mozzarella cheese, divided

– 1/2 cup grated Parmesan cheese

Optional Ingredients

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 2 cups marinara sauce

– Fresh basil leaves, for garnishing

Suggested Tools

– Large pot

– Mixing bowl

– Baking dish

– Piping bag (optional)

Gathering the right ingredients is key to great stuffed shells. First, you need jumbo pasta shells. They hold the filling well. Next, ricotta cheese gives a creamy base. Fresh spinach adds color and nutrition. Shredded mozzarella cheese brings melty goodness. Finally, grated Parmesan cheese adds a nice flavor kick.

You can also throw in optional items. Garlic powder and onion powder enhance the taste. Marinara sauce serves as a lovely base and topping. Fresh basil leaves add a fresh touch when serving.

For tools, a large pot helps cook the pasta. A mixing bowl is perfect for the filling. A baking dish holds the shells as they bake. A piping bag is helpful but not required for filling the shells.

With these ingredients and tools, you’re ready to make delicious Spinach Ricotta Stuffed Shells!

Step-by-Step Instructions

Preparation Steps

– Preheat the oven to 375°F (190°C). This heat makes the shells bake just right.

– Cook 20 jumbo pasta shells in salted boiling water. Follow the package directions for best results. Once they are al dente, drain them carefully. Set them aside to cool a bit.

Filling Preparation

– In a large mixing bowl, mix 2 cups of ricotta cheese, 1 cup of finely chopped fresh spinach, and half of the 1 cup of shredded mozzarella cheese.

– Add 1/2 cup of grated Parmesan cheese, 1 large egg, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and black pepper. Mix until creamy and smooth.

– Using a spoon or piping bag, fill each cooked pasta shell with the ricotta-spinach filling. Pack them gently but firmly to keep them whole.

Baking Process

– Spread 2 cups of marinara sauce at the bottom of a baking dish. This gives the shells a tasty base.

– Arrange the filled shells in a single layer over the sauce. Leave a little space between each shell.

– Pour the remaining marinara sauce over the shells, covering them well. This prevents drying. Top with the rest of the shredded mozzarella cheese.

– Cover the baking dish with aluminum foil. Bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for melted, bubbly cheese on top.

– Once baked, let the dish cool for a few moments. Garnish with fresh basil leaves before serving. Enjoy the delightful flavors!

Tips & Tricks

Cooking Tips

– Avoid overcooking pasta shells. Cook them until they are al dente. This keeps them firm and easy to fill.

– Use a piping bag for easier filling. This tool makes filling the shells quick and neat. If you don’t have one, a zip-top bag works too.

Serving Suggestions

– Garnish with fresh basil. This adds color and flavor to your dish.

– Drizzle with extra marinara sauce. It enhances taste and presentation, making your meal even more inviting.

Ingredient Substitutions

– Try dairy-free alternatives for ricotta and mozzarella. Look for cashew or almond-based products for a creamy substitute.

– Use gluten-free pasta options. Many brands offer delicious gluten-free shells that hold up just as well in this dish.

Variations

Ingredient Variations

You can change the filling by adding different vegetables. Try finely chopped mushrooms, zucchini, or bell peppers. These veggies add color and taste. You can also mix in some cooked Italian sausage for extra protein. The sausage brings a nice spice to the dish. Just make sure to cook it before adding it to the filling.

Flavor Enhancements

Want to spice things up? Add red pepper flakes to the filling. This gives the dish a little kick. You can also toss in herbs like oregano or thyme for more flavor. Fresh herbs work well too. They brighten the dish and make it smell great.

Different Sauces

While marinara is classic, you can play with sauces. Try a creamy white sauce for a rich twist. This adds a smooth texture that pairs well with the shells. If you want something different, use pesto instead of marinara. The nutty and herbal taste of pesto gives a fresh vibe. Experimenting with sauces keeps the dish exciting!

Storage Info

Storing Leftovers

To keep your stuffed shells fresh, place them in an airtight container. Cover them with plastic wrap or a lid. Store them in the fridge right after they cool down. For best results when reheating, use the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish with some marinara sauce. Cover with foil and heat for about 20 minutes. This keeps the cheese nice and gooey.

Freezing Tips

If you want to freeze your stuffed shells, you can do it before or after baking. To freeze before baking, fill the shells and place them in a single layer in a baking dish. Cover with foil and freeze. To freeze after baking, let the shells cool completely. Then, wrap them tightly in plastic wrap and place in a freezer bag. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for 30-40 minutes.

Storage Duration

Cooked stuffed shells last about 3-5 days in the fridge. If you freeze them, they can last up to three months. Just make sure to label your containers with the date. This way, you know when to use them. Always check for any signs of freezer burn before eating. Enjoy your leftovers while they are still tasty!

FAQs

How long does it take to make Spinach Ricotta Stuffed Shells?

It takes about 50 minutes to make Spinach Ricotta Stuffed Shells. You will spend 20 minutes prepping the ingredients and 30 minutes cooking.

Can I make Spinach Ricotta Stuffed Shells ahead of time?

Yes, you can make these shells ahead of time. Prepare them, but do not bake yet. Cover and store in the fridge for up to 24 hours. When ready to eat, bake as directed.

What can I serve with Spinach Ricotta Stuffed Shells?

These stuffed shells pair well with many sides. Try a simple green salad or garlic bread. Roasted vegetables also make a great side.

Is this recipe suitable for vegetarians?

Yes, this recipe is perfect for vegetarians. It contains no meat, just cheese, spinach, and pasta.

What is the best way to freeze stuffed shells?

To freeze stuffed shells, prepare them as usual but do not bake. Place them in a freezer-safe dish and cover tightly. They can last up to three months in the freezer. To reheat, thaw in the fridge overnight and bake as directed.

In this blog post, we explored how to make delicious Spinach Ricotta Stuffed Shells. We covered key ingredients and helpful tools. You learned about preparation, baking, and serving tips. Variations and storage tips help you personalize this dish.

Remember, cooking is about experimenting and having fun. Use this recipe as a guide and make it your own. Enjoy your tasty creations and share them with family and friends. Happy cooking!

- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, finely chopped - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 2 cups marinara sauce - Fresh basil leaves, for garnishing - Large pot - Mixing bowl - Baking dish - Piping bag (optional) Gathering the right ingredients is key to great stuffed shells. First, you need jumbo pasta shells. They hold the filling well. Next, ricotta cheese gives a creamy base. Fresh spinach adds color and nutrition. Shredded mozzarella cheese brings melty goodness. Finally, grated Parmesan cheese adds a nice flavor kick. You can also throw in optional items. Garlic powder and onion powder enhance the taste. Marinara sauce serves as a lovely base and topping. Fresh basil leaves add a fresh touch when serving. For tools, a large pot helps cook the pasta. A mixing bowl is perfect for the filling. A baking dish holds the shells as they bake. A piping bag is helpful but not required for filling the shells. With these ingredients and tools, you're ready to make delicious Spinach Ricotta Stuffed Shells! - Preheat the oven to 375°F (190°C). This heat makes the shells bake just right. - Cook 20 jumbo pasta shells in salted boiling water. Follow the package directions for best results. Once they are al dente, drain them carefully. Set them aside to cool a bit. - In a large mixing bowl, mix 2 cups of ricotta cheese, 1 cup of finely chopped fresh spinach, and half of the 1 cup of shredded mozzarella cheese. - Add 1/2 cup of grated Parmesan cheese, 1 large egg, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and black pepper. Mix until creamy and smooth. - Using a spoon or piping bag, fill each cooked pasta shell with the ricotta-spinach filling. Pack them gently but firmly to keep them whole. - Spread 2 cups of marinara sauce at the bottom of a baking dish. This gives the shells a tasty base. - Arrange the filled shells in a single layer over the sauce. Leave a little space between each shell. - Pour the remaining marinara sauce over the shells, covering them well. This prevents drying. Top with the rest of the shredded mozzarella cheese. - Cover the baking dish with aluminum foil. Bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for melted, bubbly cheese on top. - Once baked, let the dish cool for a few moments. Garnish with fresh basil leaves before serving. Enjoy the delightful flavors! - Avoid overcooking pasta shells. Cook them until they are al dente. This keeps them firm and easy to fill. - Use a piping bag for easier filling. This tool makes filling the shells quick and neat. If you don't have one, a zip-top bag works too. - Garnish with fresh basil. This adds color and flavor to your dish. - Drizzle with extra marinara sauce. It enhances taste and presentation, making your meal even more inviting. - Try dairy-free alternatives for ricotta and mozzarella. Look for cashew or almond-based products for a creamy substitute. - Use gluten-free pasta options. Many brands offer delicious gluten-free shells that hold up just as well in this dish. {{image_4}} You can change the filling by adding different vegetables. Try finely chopped mushrooms, zucchini, or bell peppers. These veggies add color and taste. You can also mix in some cooked Italian sausage for extra protein. The sausage brings a nice spice to the dish. Just make sure to cook it before adding it to the filling. Want to spice things up? Add red pepper flakes to the filling. This gives the dish a little kick. You can also toss in herbs like oregano or thyme for more flavor. Fresh herbs work well too. They brighten the dish and make it smell great. While marinara is classic, you can play with sauces. Try a creamy white sauce for a rich twist. This adds a smooth texture that pairs well with the shells. If you want something different, use pesto instead of marinara. The nutty and herbal taste of pesto gives a fresh vibe. Experimenting with sauces keeps the dish exciting! To keep your stuffed shells fresh, place them in an airtight container. Cover them with plastic wrap or a lid. Store them in the fridge right after they cool down. For best results when reheating, use the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish with some marinara sauce. Cover with foil and heat for about 20 minutes. This keeps the cheese nice and gooey. If you want to freeze your stuffed shells, you can do it before or after baking. To freeze before baking, fill the shells and place them in a single layer in a baking dish. Cover with foil and freeze. To freeze after baking, let the shells cool completely. Then, wrap them tightly in plastic wrap and place in a freezer bag. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for 30-40 minutes. Cooked stuffed shells last about 3-5 days in the fridge. If you freeze them, they can last up to three months. Just make sure to label your containers with the date. This way, you know when to use them. Always check for any signs of freezer burn before eating. Enjoy your leftovers while they are still tasty! It takes about 50 minutes to make Spinach Ricotta Stuffed Shells. You will spend 20 minutes prepping the ingredients and 30 minutes cooking. Yes, you can make these shells ahead of time. Prepare them, but do not bake yet. Cover and store in the fridge for up to 24 hours. When ready to eat, bake as directed. These stuffed shells pair well with many sides. Try a simple green salad or garlic bread. Roasted vegetables also make a great side. Yes, this recipe is perfect for vegetarians. It contains no meat, just cheese, spinach, and pasta. To freeze stuffed shells, prepare them as usual but do not bake. Place them in a freezer-safe dish and cover tightly. They can last up to three months in the freezer. To reheat, thaw in the fridge overnight and bake as directed. In this blog post, we explored how to make delicious Spinach Ricotta Stuffed Shells. We covered key ingredients and helpful tools. You learned about preparation, baking, and serving tips. Variations and storage tips help you personalize this dish. Remember, cooking is about experimenting and having fun. Use this recipe as a guide and make it your own. Enjoy your tasty creations and share them with family and friends. Happy cooking!

Spinach Ricotta Stuffed Shells

Indulge in the deliciousness of Spinach Ricotta Stuffed Shells Delight! Perfect for a cozy dinner, this recipe combines creamy ricotta and fresh spinach stuffed into jumbo pasta shells, topped with marinara sauce and melted cheese. Easy to prepare and absolutely mouthwatering, it's a crowd-pleaser for dinner parties or family meals. Click through to explore this savory recipe and impress your loved ones with every bite!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup fresh spinach, finely chopped

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

2 cups marinara sauce

Fresh basil leaves, for garnishing

Instructions
 

Begin by preheating your oven to 375°F (190°C). This will ensure it’s hot enough to bake the shells perfectly.

    In a large pot of salted boiling water, cook the jumbo pasta shells according to the package instructions until they are al dente. Once done, drain them carefully and set aside to cool slightly—this will make them easier to handle.

      In a spacious mixing bowl, combine the ricotta cheese, finely chopped spinach, half of the shredded mozzarella cheese, grated Parmesan, egg, garlic powder, onion powder, and a pinch of salt and black pepper. Stir well until all ingredients are evenly incorporated into a creamy filling.

        Using a spoon or a piping bag, carefully fill each of the cooked pasta shells with the ricotta-spinach mixture. Make sure to pack them gently but firmly to avoid breaking the shells.

          Spread a thin layer of marinara sauce at the bottom of a baking dish, creating a flavorful base for the stuffed shells. Arrange the filled shells in a single layer over the sauce, ensuring they have a little space between them.

            Generously pour the remaining marinara sauce over the stuffed shells, ensuring they are fully covered to prevent them from drying out during baking. Top with the remaining mozzarella cheese for a lovely cheesy finish.

              Cover the baking dish with aluminum foil to keep moisture in, and bake in the preheated oven for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown on top.

                Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. Garnish each serving with fresh basil leaves to add a pop of color and an aromatic finish to your delicious dish.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                    Presentation Tips: Serve the stuffed shells on a platter or in individual bowls, with a drizzle of extra marinara sauce and a sprinkle of Parmesan on top for an elegant touch. Enjoy!

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