Spinach Ricotta Stuffed Shells Delight

$- 20 jumbo pasta shells - 1 cup creamy ricotta cheese - 1 cup fresh spinach, finely chopped - 1 cup mozzarella cheese, shredded (reserve some for topping) - 1/2 cup grated parmesan cheese The main ingredients create a rich, creamy flavor. The jumbo shells hold the filling well, making each bite delightful. Ricotta cheese adds creaminess. Fresh spinach gives a pop of color and nutrition. The mix of mozzarella and parmesan creates a cheesy delight. - 1 egg, beaten until mixed - 2 cups marinara sauce (homemade or store-bought) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly cracked pepper to taste The egg helps bind the filling. Marinara sauce adds a rich base for the shells. Garlic powder and onion powder boost flavor without being overpowering. Salt and pepper bring everything together, enhancing every bite. - Fresh basil leaves Basil adds freshness to your dish. The bright green color looks great on the table. A few leaves make your meal feel special and inviting. Plus, they add a nice aroma that complements the flavors of the stuffed shells. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Boil the jumbo pasta shells in salted water. Follow the package directions until they are al dente. 3. Cool the shells on a clean kitchen towel. This helps prevent sticking. 1. Combine ricotta cheese, finely chopped spinach, and mozzarella cheese in a large bowl. 2. Add half of the parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper. 3. Stir everything until creamy and well-blended. You want a smooth texture for easy stuffing. 1. Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish. This adds flavor and moisture. 2. Stuff each cooked pasta shell with the ricotta mixture. Fill them generously but avoid overstuffing. 3. Arrange the stuffed shells in the dish with the openings facing up. 4. Pour the remaining marinara sauce over the shells, making sure each one is covered. 5. Sprinkle the remaining mozzarella and parmesan cheeses on top for a cheesy crust. 1. Cover the dish tightly with aluminum foil. This keeps the shells moist while baking. 2. Bake for 25 minutes. Remove the foil during the last 10-15 minutes to let the cheese brown. 3. Once golden brown, take the dish out of the oven. Let it cool for a few minutes before serving. This step-by-step guide will help you create a delicious plate of Spinach Ricotta Stuffed Shells. Enjoy the process, and get ready for a burst of flavors! - Achieving perfect al dente pasta: Start with a large pot of salted water. Bring it to a rolling boil before adding the jumbo shells. Cook them for about 2 minutes less than the package states. This ensures they remain firm after baking. - Avoiding a watery filling: Make sure to squeeze the fresh spinach to remove excess water. If the filling seems too wet, add a little more ricotta or parmesan cheese. This keeps the filling creamy but not runny. - Presentation tips for serving: Serve the stuffed shells on individual plates. Drizzle extra marinara sauce on top. Add freshly torn basil leaves for color and flavor. This small touch makes a big difference! - Pairing options with sides or salads: Pair the shells with a light green salad or garlic bread. A simple arugula salad with lemon vinaigrette adds freshness. The crunch balances the creamy texture of the stuffed shells. - Fixing dry shells: If your shells turn out dry, consider adding more marinara sauce before baking. You can pour a little on top or mix some into the filling. - Adjusting filling consistency: If your filling is too thick, mix in a splash of milk or an extra egg. This will help create a smooth, creamy texture that's easy to stuff into the shells. Pro Tips Use Fresh Ingredients: Fresh spinach and quality cheeses will elevate the flavor of your stuffed shells, making them more delightful and vibrant. Don’t Overcook the Pasta: Cooking the pasta shells to al dente ensures they hold their shape and texture when baked, preventing them from becoming mushy. Layering Sauces: For added depth of flavor, consider mixing in some herbs or spices into the marinara sauce before pouring it over the shells. Rest Before Serving: Allowing the stuffed shells to cool for a few minutes after baking helps the filling set, making it easier to serve without spilling. {{image_4}} You can make Spinach Ricotta Stuffed Shells fit many diets. For those who need gluten-free options, use gluten-free pasta shells. These shells work just as well and taste great. For a vegan version, swap the ricotta for tofu ricotta. To make tofu ricotta, blend firm tofu with lemon juice, garlic, and nutritional yeast. This mix gives a creamy texture and a nice flavor. To boost the flavor, try adding herbs. Oregano or thyme brings a fresh taste. You can also add other veggies. Chopped mushrooms or bell peppers add color and depth to the dish. Mix them into the filling for a tasty twist. Cheese lovers can have fun with different types. Feta or goat cheese can add a tangy taste. If you want some heat, try pepper jack cheese. This will give your stuffed shells a spicy kick. Mix and match to find your favorite flavor combinations! After making Spinach Ricotta Stuffed Shells, you may have some leftovers. To keep them fresh, store them in an airtight container. Place a layer of plastic wrap or foil over the top to prevent moisture loss. You can keep leftovers in the fridge for up to three days. If you want to save them for longer, freezing is a great option. To freeze, place the shells in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer without losing flavor. When it's time to enjoy your leftovers, reheating them properly is key. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish, cover with foil, and heat for about 20 minutes. This method keeps them moist. If you prefer the microwave, use a microwave-safe plate. Heat on medium power for 2-3 minutes. Add a splash of marinara sauce if they seem dry. For the best taste after storage, let the shells sit at room temperature for about 10 minutes before serving. This helps the flavors come back to life. You can drizzle leftover marinara sauce over the top for added flavor. If you have extra sauce, use it in other meals like pasta or as a dip for breadsticks. This way, you avoid waste while adding flavor to your dishes. Spinach Ricotta Stuffed Shells can last in the fridge for up to three days. Make sure to store them in an airtight container. This helps keep them fresh and tasty. After three days, the flavor and texture may change. It's best to enjoy them while they are still vibrant and delicious. Yes, you can make Spinach Ricotta Stuffed Shells ahead of time. Prepare the dish and store it in the fridge, covered tightly. When you're ready to eat, bake them straight from the fridge. You may need to add a few extra minutes to the baking time. This method is great for meal prep or hosting friends. You can pair Spinach Ricotta Stuffed Shells with many side dishes. A simple green salad works well. You can also serve garlic bread for a satisfying meal. Roasted vegetables add a nice touch, too. These pairings enhance the flavors and make your dinner even better. Absolutely! You can use other cheese types in Spinach Ricotta Stuffed Shells. Feta cheese brings a tangy flavor that works well with spinach. Goat cheese adds creaminess and a little sharpness. Pepper jack cheese can add a fun spicy kick. Experiment with different cheeses to find your favorite mix. To add heat to Spinach Ricotta Stuffed Shells, try adding red pepper flakes to the filling. You can also mix in diced jalapeños for extra spice. Another option is to use spicy marinara sauce instead of regular sauce. Adjust the heat level to your liking, and enjoy the kick! Spinach ricotta stuffed shells are both tasty and fun to make. You learned about the key ingredients, from pasta shells to the cheesy filling. I shared clear steps to prepare, assemble, and bake the dish. Helpful tips and tasty variations were included too. Whether you want to serve them fresh or store leftovers, I covered it all. Enjoy this dish with friends and family, and feel free to get creative!$

Spinach Ricotta Stuffed Shells Delight

A delicious dish featuring jumbo pasta shells stuffed with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese.

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Prep Time 25

Cook Time 20

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

20 pieces jumbo pasta shells
1 cup creamy ricotta cheese
1 cup fresh spinach, finely chopped
1 cup mozzarella cheese, shredded (reserve some for topping)
0.5 cup grated parmesan cheese
1 piece egg, beaten until mixed
2 cups marinara sauce (homemade or store-bought)
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and freshly cracked pepper
for garnish fresh basil leaves

Instructions

Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to the package instructions until they reach an al dente texture. Once done, drain the shells and lay them out on a clean kitchen towel to cool slightly.
In a generous mixing bowl, combine the ricotta cheese, finely chopped fresh spinach, shredded mozzarella cheese, half of the grated parmesan cheese, beaten egg, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir thoroughly until all ingredients are well blended into a creamy stuffing.
Spread a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish, creating a flavorful base for the shells.
Carefully stuff each cooked pasta shell with a generous spoonful of the ricotta and spinach mixture, ensuring they are well-filled. Arrange the stuffed shells in the baking dish with the openings facing upward for easy sauce coverage.
Once all the shells are filled and snug in the dish, pour the remaining marinara sauce evenly over them, making sure each shell is lovingly coated in the rich sauce.
To create a deliciously cheesy topping, sprinkle the remaining mozzarella and parmesan cheeses over the sauced shells, inviting them to melt into a golden crust as they bake.
Cover the dish tightly with aluminum foil to retain moisture, and bake in the preheated oven for 25 minutes. Remove the foil during the last 10-15 minutes, allowing the cheese to bubble and reach a beautiful golden brown.
After achieving that irresistible golden finish, remove the dish from the oven and let it cool for a few minutes, allowing the flavors to meld.
Just before serving, adorn the stuffed shells with fresh basil leaves for a pop of color and fragrant flavor.

Notes

For an eye-catching presentation, serve the stuffed shells on individual plates, drizzled with additional marinara sauce and garnished with freshly torn basil leaves.

Keyword baked, pasta, ricotta, spinach, stuffed shells