Cheesy Spinach Stuffed Shells

$- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 jar (24 oz) marinara sauce - Fresh basil leaves for garnish The main ingredients for cheesy spinach stuffed shells start with jumbo pasta shells. These large shells hold the filling well. Next, ricotta cheese gives a creamy texture. I mix it with mozzarella and Parmesan for a cheesy blend. Fresh spinach adds color and nutrition. For seasonings, garlic adds flavor. Dried oregano brings a warm, earthy taste. Salt and black pepper enhance everything. These simple seasonings make a big difference. Don’t forget the marinara sauce! It coats the shells and adds a tangy taste. Fresh basil leaves will finish the dish nicely. They give it a bright look and flavor. Each ingredient plays a key role in making this meal tasty and fun to eat. First, you need to preheat your oven to 375°F (190°C). While the oven heats, cook the jumbo pasta shells. Follow the package instructions. You want the shells to be al dente, which means they should be firm but not hard. After cooking, drain the shells in a colander. Let them cool for a few minutes before you start stuffing them. In a large mixing bowl, combine the ricotta cheese, half a cup of mozzarella cheese, and grated Parmesan cheese. Then, add the chopped spinach. Next, mix in the beaten egg, minced garlic, dried oregano, salt, and black pepper. Stir until everything blends well. This filling will give your shells a creamy and tasty center. Spread about one cup of marinara sauce evenly in the bottom of a 9x13 inch baking dish. Now, take each shell and stuff it with a generous scoop of the cheese mixture. Place the stuffed shells in the dish, open side up. After all the shells are in place, pour the remaining marinara sauce over them. Make sure to cover each shell. Sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden. Let it sit for five minutes before serving. Garnish with fresh basil leaves for a nice touch. To cook the shells just right, boil them until they are al dente. This means they should be firm but not hard. If you overcook them, the shells may break when you stuff them. After cooking, drain the shells and let them cool. This makes them easier to handle. When stuffing the shells, use a spoon or a small scoop. Fill each shell generously but avoid overfilling. Lay them in the dish open side up. This helps the sauce soak in. Layer the shells neatly to keep them from sticking together. You can change the cheese if you want. Instead of ricotta, try cottage cheese or goat cheese for a tangy flavor. For mozzarella, you can use provolone or a vegan cheese. You can also switch the spinach. Kale or Swiss chard works well too. If you want to add more flavor, consider using sautéed mushrooms or roasted red peppers. These add a nice texture and taste. To boost the flavor, add herbs or spices. Fresh basil, thyme, or parsley can make a big difference. If you like heat, try adding red pepper flakes. Garnish your dish with fresh basil leaves after baking. This adds color and a lovely aroma. You can also sprinkle some extra Parmesan on top for a cheesy finish. Enjoy your beautiful meal! {{image_2}} You can switch up the cheese in these stuffed shells. Goat cheese or feta adds a tangy kick. These cheeses melt well and give a unique flavor. You can also mix in cooked chicken or sausage for protein. Just chop the meat finely and add it to the cheese filling. This adds heartiness to the dish and makes it more filling. If you want a plant-based option, use tofu or vegan cheese. Blend firm tofu until smooth. Mix it with the spinach and spices for a creamy filling. You can also add more veggies like mushrooms or zucchini. This boosts nutrition and flavor. Just make sure to chop the veggies small and sauté them first. This helps soften them and brings out their taste. When serving cheesy spinach stuffed shells, pair them with a fresh salad or crusty garlic bread. A simple green salad adds crunch and balances the meal. For garlic bread, just spread butter and garlic on slices and toast them. For presentation, place the shells on a big plate and drizzle extra marinara sauce on top. Add fresh basil leaves for a pop of color. These touches make the dish look as good as it tastes! To store leftovers, let them cool first. Place the shells in an airtight container. Keep them in the fridge. They will stay fresh for about 3 to 5 days. If you want to enjoy them later, cover with foil to keep moisture in. This helps maintain the cheesy goodness. You can freeze both uncooked and cooked shells. For uncooked shells, stuff them and place them in a freezer-safe dish. Cover with plastic wrap and then foil. They can stay in the freezer for up to 2 months. For cooked shells, cool them and then freeze in a similar way. To reheat, bake from frozen. Cover with foil and bake at 375°F for about 30-35 minutes. Remove the foil for the last 10 minutes. Meal prep makes weeknight dinners easy. You can make the cheese filling a day ahead. Store it in the fridge until you are ready to stuff the shells. You can also cook the shells and prepare the dish ahead. Just cover and refrigerate before baking. For batch cooking, double the recipe. Freeze half for a quick meal later. This way, you always have a tasty option ready! You typically cook cheesy spinach stuffed shells for about 40 minutes. Start by baking them covered with foil for 25 minutes. Then, remove the foil and bake for another 15 minutes. This gives the cheese a nice, bubbly, golden finish. Yes, you can make stuffed shells ahead of time. Prepare them a day before and store them in the fridge. Just cover the dish tightly with foil or plastic wrap. When you're ready to eat, bake them directly from the fridge. You may need to add a few extra minutes to the cooking time. Cheesy spinach stuffed shells go well with many side dishes. Here are some popular options: - Garlic bread - Mixed green salad - Steamed vegetables - Roasted zucchini - A light tomato basil soup These sides add flavor and balance to your meal, making it more enjoyable. Cheesy spinach stuffed shells are a delicious meal that anyone can make. You learned about the main ingredients, how to prepare, and tips for perfecting the dish. I shared ideas for variations and ways to store leftovers. This dish is easy to customize and great for any dinner. Enjoy experimenting with flavors and ingredients. With these tips, you can create a tasty meal that impresses. Remember, cooking should be fun and rewarding!$

Cheesy Spinach Stuffed Shells

Indulge in the deliciousness of Cheesy Spinach Stuffed Shells that are sure to impress! This easy recipe combines creamy ricotta, fresh spinach, and melty cheeses stuffed into jumbo pasta shells and smothered in marinara sauce. Perfect for a cozy dinner, these shells are a crowd-pleaser. Ready to get cooking? Click through for the full recipe and bring this flavorful dish to your table tonight! #CheesySpinachStuffedShells #PastaRecipe #ComfortFood #DinnerIdeas

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Ingredients

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

1 egg, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 jar (24 oz) marinara sauce

Fresh basil leaves for garnish

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.

In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, chopped spinach, beaten egg, minced garlic, oregano, salt, and black pepper. Mix until well incorporated.

Spread about 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.

Stuff each cooked shell with a generous scoop of the cheese mixture and place them in the baking dish, open side up.

Pour the remaining marinara sauce over the stuffed shells, covering them evenly.

Sprinkle the remaining mozzarella cheese over the top of the shells.

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

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Once baked, let the dish sit for 5 minutes before serving. Garnish with fresh basil leaves.

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