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Here’s what you need for creamy spinach and ricotta stuffed shells: - 24 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon grated nutmeg - Salt and freshly cracked pepper to taste - 2 cups marinara sauce - 2 tablespoons extra-virgin olive oil - Fresh basil leaves for garnish These ingredients work together to create a dish that is rich and comforting. The jumbo shells hold the creamy filling well, making each bite a delight. Fresh spinach adds a pop of color and nutrition. Ricotta gives a soft, creamy texture, while mozzarella and Parmesan add a cheesy bite. Garlic powder and onion powder enhance the flavor without any fuss. Nutmeg adds warmth, making this dish feel extra special. You can find the full recipe with step-by-step instructions in the section above. Enjoy making this tasty treat! - Preheat the oven to 375°F (190°C). - Cook the pasta shells until al dente. Start by preheating your oven. This helps the dish cook evenly later. Next, boil some salted water in a large pot. Add the jumbo pasta shells and cook them according to the package. You want them to be firm but not too soft. Once they are done, drain them and set them aside to cool. - Sauté the spinach in olive oil. - Mix ricotta cheese with sautéed spinach and seasonings. In a medium skillet, pour in some extra-virgin olive oil. Heat it over medium heat. Add the finely chopped spinach. Cook it for about 2 to 3 minutes until it wilts. Then, take it off the heat and let it cool. In a large bowl, mix the ricotta cheese with the sautéed spinach. Add half the shredded mozzarella, half the grated Parmesan, garlic powder, onion powder, and nutmeg. Season with salt and pepper to taste. Stir everything together until it looks creamy and well mixed. - Stuff the pasta shells with the filling. - Add marinara sauce on top and sprinkle cheese. Take each cooked pasta shell and carefully fill it with the spinach and ricotta mix. Pack them snugly in a greased 9x13-inch baking dish. Once all shells are filled, pour marinara sauce evenly over them. Then, sprinkle the rest of the mozzarella and Parmesan on top. This adds a nice cheesy crust when baked. - Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes. Cover the baking dish with aluminum foil. This keeps the cheese from burning. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. When you take it out, let it cool for a few minutes. This makes serving easier. For the full recipe, you can refer back here. To cook pasta shells well, start with plenty of salted water. Use a large pot to keep the shells from sticking. Cook them until they are al dente, meaning they should have a slight bite. After cooking, drain them gently and let them cool. This helps prevent them from tearing. When stuffing the shells, use a spoon to fill each one. Avoid overstuffing to keep the shells from breaking. A heaping tablespoon of filling per shell works nicely. Arrange them snugly in the baking dish to help hold their shape. You can boost the taste of your stuffed shells with spices. Try adding crushed red pepper for heat or dried oregano for a classic touch. Fresh herbs like basil or parsley also work well. If you want to switch up the sauce, consider using a white sauce or a pesto. These alternatives can add a new twist to your dish. Pair your stuffed shells with a simple side salad. A green salad with vinaigrette cuts through the creaminess. Garlic bread also makes a great side, perfect for mopping up sauce. For presentation, serve the shells in a large dish. Sprinkle extra cheese on top for a gourmet look. A few fresh basil leaves can add a nice pop of color and flavor. For the full recipe, check out the Creamy Spinach and Ricotta Stuffed Shells details! {{image_4}} You can make creamy spinach and ricotta stuffed shells even more delicious. Try adding or substituting other veggies. For example, mushrooms, zucchini, or artichokes work well. They add color and extra flavor. You can also switch up the cheese in the filling. Use goat cheese for a tangy twist or add feta for a salty kick. Mixing different cheeses keeps the dish exciting. If you need gluten-free options, there are many brands of pasta shells available. Look for brands like Tinkyada or Banza. They make tasty gluten-free pasta. Keep in mind that gluten-free shells may cook differently. Check the package for cooking times. You might need to adjust your cooking times to keep them from getting mushy. If you love meat, consider adding ground meat to the filling. Ground beef, turkey, or sausage all work great. They add richness and protein to your dish. When using meat, cook it first. Brown it in a pan before mixing it with the cheese and spinach. This step ensures all flavors blend well. You’ll get a hearty meal that everyone will enjoy. For the full recipe of creamy spinach and ricotta stuffed shells, check out the details above. To keep your creamy spinach and ricotta stuffed shells fresh, store them in an airtight container. This helps to prevent them from drying out. Place the container in the fridge. They will stay fresh for about three days. If you want to enjoy them later, freezing is a great option. You can freeze stuffed shells either baked or unbaked. For unbaked shells, fill them as you normally would and place them in a freezer-safe dish. Cover with plastic wrap and then foil to keep out air. For baked shells, let them cool completely before freezing. Wrap the dish tightly. They can stay in the freezer for up to three months. When you are ready to enjoy frozen shells, thaw them in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 25-30 minutes if baked. If they are unbaked, cook them directly from frozen. Just add about 10 extra minutes to the baking time. Yes, you can prepare these stuffed shells ahead. Start by cooking the pasta shells and making the filling. Once everything is ready, stuff the shells and place them in a baking dish. Cover the dish with plastic wrap and store it in the fridge. This way, you can bake them later. Just remember to add a few extra minutes to the baking time if they are cold from the fridge. To make this dish healthier, consider these tips: - Use low-fat ricotta cheese instead of regular. - Swap out some of the mozzarella for a lighter cheese. - Add more vegetables, like zucchini or mushrooms, to the filling. - Use whole wheat pasta shells for more fiber. These changes help cut down on fat and calories while still keeping the dish tasty. If you can't have ricotta, try these options: - Cottage cheese for a similar texture. - Silken tofu blended until smooth for a vegan option. - Cream cheese mixed with yogurt can also work. These substitutes offer different flavors and textures, but they still create a great dish. Watch for these signs while baking: - The cheese should be melted and bubbly. - The tops of the shells will be golden brown. - The sauce should be hot and simmering. If you see these signs, your stuffed shells are ready to enjoy! This recipe shows how to make creamy spinach and ricotta stuffed shells. You start with fresh ingredients and simple steps for a tasty dish. I shared tips to make perfect stuffed shells and variations for vegetarians or meat lovers. Whether you store leftovers or freeze them, this meal stays fresh. Remember, cooking should be fun and creative. Enjoy making this dish your own!

5. Creamy Spinach and Ricotta Stuffed Shells

Indulge in a deliciously creamy dish with these Spinach and Ricotta Stuffed Shells! This easy recipe combines jumbo pasta shells with a heavenly filling of fresh spinach, ricotta, and gooey mozzarella, all topped with rich marinara sauce. Perfect for a cozy dinner, you can whip this up in just 50 minutes.
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Ingredients
  

24 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon grated nutmeg

Salt and freshly cracked pepper to taste

2 cups marinara sauce

2 tablespoons extra-virgin olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking.

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool.

      Sauté the Spinach: In a medium skillet, heat the extra-virgin olive oil over medium heat. Add the finely chopped spinach and sauté for 2-3 minutes until it wilts. Remove from heat and allow to cool slightly.

        Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, sautéed spinach, half the shredded mozzarella, half of the grated Parmesan, garlic powder, onion powder, grated nutmeg, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated.

          Stuff the Pasta Shells: Carefully take each cooked pasta shell and spoon a generous portion of the spinach and ricotta mixture into it. Arrange the stuffed shells upright in a greased 9x13-inch baking dish, packing them snugly together.

            Add the Marinara Sauce: Once all the shells are filled, pour the marinara sauce evenly over the tops of the stuffed shells. Then sprinkle the remaining shredded mozzarella and grated Parmesan cheese evenly over the sauce.

              Bake the Dish: Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake for 20 minutes. After that, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and has turned a lovely golden color.

                Garnish and Serve: Once you take the baking dish out of the oven, allow it to cool for a few minutes. Just before serving, garnish the dish with fresh basil leaves for a pop of color and flavor.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8