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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish Use fresh spinach for a bright taste. Frozen spinach works, but squeeze out extra water. Ricotta cheese gives a creamy texture. If you need a substitute, try cottage cheese. For mozzarella, you can use low-fat or vegan cheese. Parmesan adds a nice salty touch. If you want a dairy-free option, skip the cheese or use vegan varieties. When using marinara, choose a brand you love. You can also make your own for fresh flavor. Garlic powder is a great time-saver. If you prefer fresh garlic, use one minced clove instead. Italian seasoning brings warmth and herbs. You can mix your own with dried basil, oregano, and thyme. - Jumbo Pasta Shells: Great source of carbohydrates for energy. - Fresh Spinach: Packed with vitamins A, C, and K. - Ricotta Cheese: Contains protein and calcium for strong bones. - Mozzarella Cheese: Adds protein and fat for a creamy texture. - Parmesan Cheese: Offers flavor and calcium. - Egg: A good source of protein and healthy fats. - Marinara Sauce: Provides vitamins from tomatoes; check for added sugars. - Garlic Powder: Contains antioxidants and may boost immunity. - Italian Seasoning: Adds flavor with minimal calories. - Salt and Pepper: Enhance tastes; use sparingly to control sodium. - Fresh Basil: Adds freshness and vitamins, great for garnish. Each ingredient plays a role, making this dish both tasty and nutritious. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). Boil water in a large pot. Add the jumbo pasta shells and cook them until they are al dente. This usually takes about 9 to 11 minutes. Once done, drain the shells and let them cool. In a large mixing bowl, combine the chopped spinach, ricotta cheese, and shredded mozzarella cheese. Add the grated Parmesan cheese and the beaten egg. Then, sprinkle in the garlic powder and Italian seasoning. Season with salt and pepper to taste. Mix everything well until it forms a creamy filling. Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Take a spoon and fill each pasta shell with the spinach and cheese mixture. Place the stuffed shells seam side up in the dish. Pour the rest of the marinara sauce over the top. Finally, sprinkle the remaining mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese is golden. Let it cool for a few minutes before serving. Garnish with fresh basil leaves for a lovely touch. One big mistake is overcooking the pasta shells. If they are too soft, they can tear. Cook them just until al dente. This keeps them firm for filling. Another mistake is under-seasoning. Add enough salt and pepper to your cheese mix. Also, don’t skip the marinara sauce! It adds flavor and moisture. Lastly, be careful not to overcrowd the baking dish. Leave space between shells for even baking. To make the cheese filling extra creamy, use fresh ricotta. You can also add a splash of milk to the mix for more creaminess. Mixing in an extra egg yolk helps too. It adds richness to your filling. Be sure to mix well until it’s smooth. This way, each shell is filled with a creamy dream. These stuffed shells are great on their own, but you can make them even better! Serve them with a simple side salad. A mix of greens, tomatoes, and a light vinaigrette works well. Garlic bread is another tasty option. It’s perfect for scooping up leftover sauce. For drinks, a light red wine pairs nicely. If you want a non-alcoholic option, try sparkling water with lemon. Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant flavor and nutrients. If you use frozen spinach, make sure to thaw and drain it well to avoid excess moisture. Customize the Filling: Feel free to add other ingredients to the filling, like cooked mushrooms or sun-dried tomatoes, for extra flavor and texture. Make Ahead: You can prepare the stuffed shells a day in advance. Assemble them in the baking dish, cover, and refrigerate. Just add a few extra minutes to the baking time when you're ready to cook. Serve with Side Salad: Pair these stuffed shells with a fresh side salad for a balanced meal. A simple vinaigrette complements the richness of the cheese. {{image_2}} You can change the cheese in your stuffed shells. Try using cottage cheese for a lighter taste. Feta cheese adds a tangy kick. Goat cheese brings a creamy texture. Mixing different cheeses can make your dish unique. You can even use vegan cheese if you want. If you want a meatier meal, add some ground meat. Cook ground beef or turkey and mix it in with the cheese. You can also use sausage or chicken for a tasty twist. Just make sure to cook the meat fully before adding it to the shells. This will give you a hearty dish your family will love. To make this dish gluten-free, use gluten-free pasta shells. Many brands offer great options. If you're vegan, swap out the cheese for plant-based alternatives. Use tofu instead of ricotta for a creamy texture. You can also use nutritional yeast for a cheesy flavor. These swaps keep the dish delicious and suitable for everyone. To keep your stuffed shells fresh, place them in an airtight container. Cover the shells with plastic wrap or foil to prevent drying. If you have leftover marinara sauce, store it separately to keep the pasta from getting soggy. You can store them in the fridge for up to three days. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish. Add a splash of water or extra sauce to keep them moist. Cover the dish with foil and heat for about 20 minutes. Remove the foil and bake for an additional 10 minutes. This method warms them evenly and keeps the cheese gooey. You can freeze stuffed shells for up to three months. For best results, freeze them before baking. To do this, fill and assemble the shells, then place them in a freezer-safe dish. Cover with foil and freeze. When you’re ready to bake, there’s no need to thaw. Just add 10 to 15 minutes to your baking time. This way, you can have a quick meal ready anytime. Yes, you can prepare Spinach Ricotta Stuffed Shells ahead. Cook the shells and mix the filling. Store the shells and filling in the fridge for up to 24 hours. When ready, fill the shells and bake them. This saves time for busy days. You can serve a fresh green salad with your Spinach Ricotta Stuffed Shells. Garlic bread pairs well too. A light tomato soup can add warmth to the meal. For a special touch, consider a glass of red wine. These sides enhance the meal's flavors and make it feel complete. The stuffed shells are done when the cheese is bubbly and golden. You should check after baking for 40 minutes. If the top is golden and the sauce is bubbling, it’s ready. Let them sit for a few minutes before serving. This allows the flavors to settle and the dish to cool slightly. In this blog post, we covered the essentials for making Spinach Ricotta Stuffed Shells. We looked at the ingredients and their nutrition, along with simple steps for cooking and assembly. I shared tips to help you avoid common mistakes and make cheese extra creamy. We explored tasty variations and storage tips too. By trying out these ideas, you can create a delicious dish that everyone will love. Happy cooking!

Cheesy Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara and mozzarella.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine the chopped spinach, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are well incorporated.
  • Using a spoon, carefully fill each cooked pasta shell with the spinach and cheese mixture.
  • Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  • Place the stuffed shells seam side up in the baking dish. Pour the remaining marinara sauce over the top of the shells.
  • Sprinkle the remaining mozzarella cheese on top of the sauce.
  • Cover the dish with foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 25 minutes.
  • Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden.
  • Once out of the oven, let it sit for a few minutes before serving. Garnish with fresh basil leaves for a pop of color.

Notes

For extra flavor, consider adding red pepper flakes to the filling.
Keyword cheese, pasta, ricotta, spinach, stuffed shells