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To make Cheesy Spinach Stuffed Shells, gather these simple ingredients: - 20 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - ½ cup grated Parmesan cheese - 1 large egg, beaten - 2 garlic cloves, minced - 1 teaspoon Italian seasoning - Salt and freshly cracked black pepper to taste - 2 cups marinara sauce, store-bought or homemade - Fresh basil leaves for garnish If you can't find fresh spinach, frozen spinach works too. Just thaw and drain it well. You can swap ricotta with cottage cheese for a lighter taste. For the cheese, feel free to use any mild cheese you enjoy. If you want a vegan option, consider using a plant-based ricotta. When choosing the pasta shells, look for ones that are sturdy and free from cracks. Fresh spinach should be bright green and crisp. Avoid any wilted or yellowed leaves. For cheeses, go for high-quality brands. They will elevate the flavor of your dish. When picking marinara sauce, choose one that has no added sugars or preservatives for the best taste. Start by preheating your oven to 375°F (190°C). This ensures the oven is hot when the shells go in. A hot oven helps the cheese melt perfectly. In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells. Cook them according to the package instructions, usually about 8-10 minutes. They should be al dente, meaning firm yet tender. After cooking, drain the shells and set them aside on a clean kitchen towel to cool a bit. In a large mixing bowl, combine the finely chopped spinach, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix everything together until it forms a smooth, creamy filling. This mix is key for flavor. With a teaspoon or a piping bag, fill each cooked pasta shell with the cheesy spinach mixture. Be generous! Place each stuffed shell upright in a large baking dish. Make sure they fit snugly, so they don’t topple over. Pour the marinara sauce evenly over the stuffed shells. Make sure they are well-coated, which helps keep them moist during baking. Then, sprinkle the remaining shredded mozzarella cheese on top. This will create a delicious cheesy crust. Cover the baking dish with aluminum foil. This keeps the moisture in while baking. Bake in the preheated oven for 25 minutes. After this, remove the foil and bake for an extra 10-15 minutes. You want the cheese to be bubbly and golden brown. Enjoy making this dish for family or friends! For detailed cooking steps, refer to the Full Recipe. Cook the jumbo pasta shells until they are al dente. This means they should still have a slight bite. Overcooking can make them too soft and hard to fill. I recommend checking the package for cooking time. After you drain them, lay them on a kitchen towel. This helps them cool and prevents sticking. If you have any leftovers, you can store them easily. Place the stuffed shells in an airtight container. Make sure to cover them with marinara sauce to keep them moist. They will last in the fridge for up to three days. When ready to eat, you can reheat them in the oven or microwave. Cheesy spinach stuffed shells pair well with a simple side salad. A light Caesar or mixed greens salad works great. You can also serve garlic bread on the side for a classic touch. For drinks, a light white wine or sparkling water complements the dish well. Feel free to get creative with your sides! For the full recipe, check the recipe section above. {{image_4}} You can easily make Cheesy Spinach Stuffed Shells more veggie-friendly. Try adding other vegetables like mushrooms, zucchini, or bell peppers. These flavors blend well with spinach and cheese. You can also use different greens, like kale or Swiss chard. Just make sure to chop them finely and sauté them first. This step helps to reduce their water content and enhances their flavor. If you want to add protein, ground turkey or chicken works well. Cook the meat in a pan before mixing it into the cheesy filling. For a vegetarian option, consider using chickpeas or lentils. They add protein and a nice texture. You can also use tofu as a plant-based protein source. Just crumble it and mix it with the cheese and spinach filling. While marinara is a classic choice, you can switch it up. A creamy Alfredo sauce adds a rich flavor to the dish. You can also try pesto for a fresh twist. For cheese, mix in some ricotta or goat cheese for a unique taste. Mixing different cheeses can make your dish more exciting. Gorgonzola or feta can add a tangy kick that complements the spinach nicely. For the complete method, check out the Full Recipe. To store your Cheesy Spinach Stuffed Shells, let them cool first. Place leftovers in an airtight container. This keeps them fresh for up to three days in the fridge. If you have extra marinara sauce, store it separately. This way, the shells stay nice and moist. You can freeze these stuffed shells too! After baking, let them cool completely. Arrange the shells in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe container. They can last up to three months in the freezer. Just remember to label the container with the date. When you're ready to eat the frozen shells, remove them from the freezer. Let them thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover them with foil. Bake for about 25-30 minutes or until heated through. If you want a golden top, remove the foil for the last 10 minutes. Enjoy your meal! For the full recipe, check back to see how easy it is to prepare this dish. To make Cheesy Spinach Stuffed Shells vegan, replace ricotta cheese with tofu or cashew cream. Use plant-based mozzarella instead of dairy cheese. You can skip the egg or use a flaxseed egg as a binder. This keeps the dish creamy and tasty without animal products. Yes, you can use frozen spinach. Just thaw it first and drain the excess water. Frozen spinach is convenient and still packs a lot of flavor. It saves time and can still make your dish delicious. In addition to ricotta and mozzarella, try using goat cheese or feta for a tangy kick. Cream cheese adds a rich taste, too. Mixing different cheeses can create unique flavors. Don't be afraid to experiment with your favorites! These stuffed shells last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Just reheat them before serving. They make a great quick meal for busy days! Yes, you can prepare the shells ahead of time. Stuff the shells and cover them with sauce. Store them in the fridge for up to 24 hours before baking. This saves time and makes dinner easier. For the full recipe, check the earlier section. This blog post covered everything you need for Cheesy Spinach Stuffed Shells. We looked at ingredients, step-by-step instructions, and helpful tips. I shared ways to store leftovers and variations to try. Now you know how to make this dish tasty and fun. Enjoy making these shells your way, and don’t forget to share with friends. Happy cooking!

Cheesy Spinach Stuffed Shells

Indulge in the ultimate comfort food with our delicious Cheesy Spinach Stuffed Shells recipe! These jumbo pasta shells are bursting with a creamy spinach and cheese filling, topped with marinara and melted mozzarella. Perfect for family dinners or gatherings, this easy dish will impress everyone at the table. Ready to elevate your mealtime? Click through to explore the full recipe and enjoy a cheesy delight tonight!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 large egg, beaten

2 garlic cloves, minced

1 teaspoon Italian seasoning

Salt and freshly cracked black pepper to taste

2 cups marinara sauce, store-bought or homemade

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it is hot when the shells are ready to bake.

    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 the package instructions until they are al dente, typically about 8-10 minutes. Once cooked, drain the shells and set them aside on a clean kitchen towel to cool slightly.

      Prepare the Filling: In a spacious mixing bowl, combine the finely chopped spinach, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Blend all ingredients together thoroughly until they form a cohesive and creamy filling.

        Stuff the Shells: With a teaspoon or a piping bag, carefully fill each cooked pasta shell with the spinach and cheese mixture. Be generous with the filling, and place the stuffed shells upright in a large baking dish, ensuring they fit snugly.

          Add the Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells, making sure they are generously coated. This will help keep them moist while baking.

            Top It Off: Sprinkle the remaining shredded mozzarella cheese over the top of the stuffed shells for that delicious cheesy melt.

              Bake the Dish: Cover the baking dish with aluminum foil to keep the moisture in and bake in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly, melted, and has turned a lovely golden brown.

                Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for about 5 minutes. For a fresh finishing touch, garnish with an abundance of fresh basil leaves right before serving.

                  - Prep Time: 15 minutes

                    - Total Time: 50 minutes

                      - Servings: 4

                        Enjoy this delightful dish that combines vibrant flavors and a creamy texture, perfect for a family dinner or a gathering with friends!