Stuffed Shells

$- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1 cup grated Parmesan cheese, divided - 2 cups fresh spinach, sautéed and finely chopped - 1 large egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 2 cups marinara sauce - Fresh basil leaves, for garnish You can swap ricotta cheese with cottage cheese or cream cheese. Both options work well. If you want a vegan dish, use tofu or cashew cream for the filling. You can also find gluten-free pasta shells in most stores. They taste great and hold up well in this dish. Each of these substitutions keeps the flavor delicious while meeting dietary needs. - Cooking the jumbo pasta shells Start by boiling water in a large pot. Add salt for flavor. Once the water boils, drop in 20 jumbo pasta shells. Cook them for about 8-10 minutes until they are al dente. Drain the shells and let them cool on a baking sheet. - Preparing the cheese and spinach filling In a big mixing bowl, combine 2 cups of ricotta cheese, ½ cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Add 2 cups of sautéed and chopped spinach, 1 large beaten egg, 2 minced garlic cloves, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Mix well until the filling is smooth and creamy. - Filling the pasta shells Take each cooled pasta shell and use a spoon to fill it with the cheese and spinach mixture. Pack the filling in well. Place each filled shell seam-side up in a 9x13 inch baking dish. - Layering with marinara sauce and cheese Pour 1 cup of marinara sauce over the bottom of the baking dish. This helps prevent sticking. Once all the shells are in place, cover them with the remaining marinara sauce. Sprinkle the rest of the mozzarella and Parmesan cheese on top. - Baking times and temperatures Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. - Tips for achieving a golden cheese topping After 25 minutes, carefully take off the foil. Bake for another 10-15 minutes until the cheese is bubbly and golden brown. This gives the dish a delightful crust. For the full recipe, refer to the earlier section. Enjoy your cooking! To keep your shells from sticking, follow these steps: - Cook the pasta in salted boiling water. - Stir gently while cooking. - Drain and rinse the shells with cold water. This will help separate them. For even cooking, consider these tips: - Use a baking dish that fits your shells snugly. - Spread the marinara sauce evenly before placing shells in it. - Cover the dish with foil for the first part of baking. Pair stuffed shells with a fresh salad or warm garlic bread. A light vinaigrette salad adds balance. For presentation, serve each shell on a plate. Drizzle with marinara sauce. Top with fresh basil for a pop of color. You can also sprinkle extra cheese on top. Common issues include: - Shells break during cooking. To fix this, handle them gently. - Filling spills out. Make sure to pack the shells well. If flavors seem off, try these fixes: - Add more seasoning. A pinch of salt or Italian herbs can help. - Adjust cheese amounts for creaminess. More ricotta makes it rich. For more details, check the Full Recipe. {{image_4}} You can change the filling in your stuffed shells for a fun twist. If you like meat, use ground beef or sausage. Both add a hearty flavor. For a lighter option, try a vegetable medley. Use mushrooms, zucchini, or bell peppers. They add color and taste. Feel free to mix and match your favorites. Sauce plays a big role in stuffed shells. You can use homemade marinara sauce for fresh flavor. If you’re short on time, store-bought marinara is a great choice too. For something different, try Alfredo sauce. It is creamy and rich. Pesto is another tasty option, adding basil notes. Each sauce brings a unique taste to your dish. Enhancing flavor is easy with spices and herbs. Add a pinch of red pepper flakes for a kick. Fresh herbs like parsley or basil can brighten the dish. Cheese mixes also add richness. Try combining ricotta with goat cheese or feta for a tangy surprise. Each option makes your stuffed shells special and delicious. For the full recipe, check out the Cheesy Spinach and Ricotta Stuffed Shells. To keep your stuffed shells fresh, store them in an airtight container. This method helps prevent drying out and keeps the flavors intact. You can place the shells in the fridge for up to three days. If you need to store them longer, consider freezing. To freeze unbaked shells, assemble them in your baking dish but skip the baking step. Cover the dish tightly with plastic wrap and aluminum foil. This prevents freezer burn. You can freeze them for up to three months. When ready to bake, no need to thaw. Just add about 10-15 extra minutes to the baking time. For reheating, I recommend using the oven. It warms the shells evenly, keeping them nice and cheesy. Preheat your oven to 350°F (175°C). Place the shells in a baking dish, cover with foil, and heat for about 20 minutes. If you use a microwave, heat them in short bursts to avoid dry spots. Sprinkle a little water on top to keep them moist. Enjoy your stuffed shells hot, filled with flavor and comfort. If you're curious about the full recipe, be sure to check it out! To make stuffed shells from scratch, start by cooking jumbo pasta shells in salted, boiling water. Cook them for about 8-10 minutes until they are al dente. Drain and set them aside. Next, mix ricotta cheese, sautéed spinach, mozzarella, Parmesan, garlic, and seasonings in a bowl. Fill each shell with this mixture, then place them in a baking dish with marinara sauce. Top with more sauce and cheese, then bake at 375°F until bubbly and golden. Yes, you can make stuffed shells ahead of time. Prepare the shells and fill them as directed. Instead of baking, cover them with foil and refrigerate them. You can bake them later when you are ready to serve. Just add a few extra minutes to the baking time if they are cold from the fridge. Stuffed shells go well with many sides. You can serve them with a fresh green salad, garlic bread, or steamed vegetables. A light tomato or basil sauce drizzled on top can also add extra flavor. For a more filling meal, pair them with a side of roasted vegetables or a creamy soup. Stuffed shells are done when the cheese on top is bubbling and golden brown. This usually takes about 35-40 minutes in the oven. You can also check the filling by inserting a knife into the center. If it feels hot, they are ready to enjoy. Yes, you can use different types of cheese in stuffed shells. Swap ricotta with cottage cheese for a lighter option. You can also mix in feta for a tangy flavor or use mozzarella and cheddar for a richer taste. Feel free to experiment with your favorite cheeses to find the perfect blend for your dish. In this blog post, we explored how to make delicious stuffed pasta shells. We discussed the key ingredients and gave you tips for the best fillings. You learned how to prepare, assemble, and bake these tasty treats. I shared common issues and ways to fix them. Think about trying new variations and storing leftovers wisely. Enjoy making this comforting dish for your family and friends. Your kitchen creations can be both fun and rewarding. Happy cooking!$

Indulge in these Cheesy Spinach and Ricotta Stuffed Shells, a delightful comfort food perfect for any occasion! Packed with creamy ricotta, fresh spinach, and topped with bubbling melted cheese, this recipe is sure to impress your family and friends. Follow our easy steps to create a delicious meal that everyone will love. Click through to discover the full recipe and make dinner unforgettable tonight!

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Ingredients

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups fresh spinach, sautéed and finely chopped

1 large egg, lightly beaten

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper, to taste

2 cups marinara sauce

Fresh basil leaves, for garnish

Instructions

Begin by preheating your oven to 375°F (190°C).

In a large pot of salted boiling water, carefully cook the jumbo pasta shells for about 8-10 minutes, or until they are al dente. Drain the pasta and place them on a baking sheet or plate to cool slightly.

In a spacious mixing bowl, combine the ricotta cheese, ½ cup of the shredded mozzarella, ½ cup of the grated Parmesan, sautéed spinach, beaten egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir the mixture vigorously until it becomes creamy and smooth.

Pour 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish to prevent sticking.

Using a spoon, carefully fill each cooked pasta shell with the ricotta and spinach mixture, ensuring they are generously packed. Place the filled shells seam-side up in the baking dish in a single layer.

Once all the shells are positioned in the dish, pour the remaining marinara sauce over the top. Then, sprinkle the remaining mozzarella and Parmesan cheeses generously over the sauce-covered shells.

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.

After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has turned a lovely golden brown.

After removing the baking dish from the oven, allow the stuffed shells to cool for a few minutes before serving. Garnish the dish with fresh basil leaves for an added touch of flavor and decoration.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

- Presentation Tips: Serve the stuffed shells hot on individual plates, drizzled with extra marinara and adorned with a sprig of fresh basil to elevate the dish's visual appeal.