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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon nutmeg - 3 cups marinara sauce - Fresh basil leaves, for garnish Gathering the right ingredients is key for great stuffed shells. Start with jumbo pasta shells. They hold the filling well and look impressive. Fresh spinach adds a bright color and healthy touch. Ricotta cheese gives a creamy texture, while mozzarella melts beautifully. For a savory kick, use garlic and nutmeg. You’ll need a few spices, too. Salt enhances all the flavors, and black pepper adds a bit of heat. Don't forget the Parmesan cheese; it offers a nice salty flavor. Marinara sauce ties everything together. It adds moisture and richness to each bite. Lastly, fresh basil leaves brighten up the dish and make it look fancy. - Large pot for boiling - Mixing bowl - Baking dish (9x13-inch) - Spoon for stuffing Having the right tools makes cooking easier. A large pot helps you boil the pasta shells. Use a mixing bowl to combine all the filling ingredients. A 9x13-inch baking dish is perfect for holding all those stuffed shells. A spoon will help you stuff each shell with the delicious mixture. With all these ingredients and tools ready, you're set to create a mouthwatering meal. For the full recipe, check out the detailed instructions to bring these flavors to life! - Preheat the oven to 375°F (190°C). - Boil a large pot of salted water. Cook the pasta shells until they are al dente. Drain them and let them cool a bit. - In a big mixing bowl, combine the chopped spinach, ricotta cheese, half a cup of mozzarella cheese, and the Parmesan cheese. - Add the beaten egg, minced garlic, salt, pepper, and nutmeg. - Mix everything well to get an even blend. - Take a spoon and carefully fill each pasta shell with the cheese mixture. - Place the stuffed shells in a greased 9x13-inch baking dish. - Pour the marinara sauce over the shells, covering them well. - Sprinkle the remaining mozzarella cheese on top. - Cover the dish with foil and bake for 25 minutes. - After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. You can find the full recipe above for more details. - How to avoid mushy shells: To keep your pasta shells firm, cook them just until al dente. This means they should still have a slight bite. After draining, rinse them under cold water to stop the cooking. Avoid overcooking, as mushy shells will break when you stuff them. - Coming up with flavor variations: You can easily change the flavor of your stuffed shells. Try adding fresh herbs like basil or parsley. A pinch of red pepper flakes can add a nice kick. You could also mix in sun-dried tomatoes for a sweet and tangy twist. - Recommended sides and drinks to complement: Serve your stuffed shells with a simple side salad. A green salad with a lemon vinaigrette works well. Garlic bread is another great choice. For drinks, a glass of red wine, like Chianti, pairs nicely. If you prefer non-alcoholic, a sparkling water with lemon is refreshing. - Plating ideas for visual appeal: Present your stuffed shells on a large platter. Drizzle extra marinara sauce around the edges. Top with fresh basil leaves for a pop of color. You can also sprinkle some grated Parmesan on top before serving for an added touch. This makes the dish look inviting and delicious. For the complete instructions, check out the Full Recipe. {{image_2}} You can easily make this dish fit your needs. For those avoiding gluten, use gluten-free pasta shells. Many brands offer great options that still taste delicious. If you want to go vegan, swap out the ricotta cheese for a plant-based alternative. You can use blended tofu mixed with lemon juice, or try cashew cream for a rich taste. These swaps keep the dish tasty while meeting dietary needs. Want to add more flavor? Try including proteins like cooked chicken or sausage. Just cook them first, chop them up, and mix right into your filling. Adding meats makes the dish heartier and more filling. If you want to sneak in extra veggies, consider adding diced bell peppers, mushrooms, or zucchini to the filling. They mix well with the spinach and ricotta. You can even layer some spinach or chopped kale inside the shells for added nutrition. These flavor additions will impress your family and friends. For the full recipe, check out the earlier section. To keep your spinach and ricotta stuffed shells fresh, store them in the fridge. Place them in an airtight container. They stay good for about three to five days. If you want to keep them longer, freezing is a great option. To freeze, wrap the shells tightly in plastic wrap, then place them in a freezer-safe container. They can last for up to three months in the freezer. When you're ready to eat, take them out and thaw in the fridge overnight. To reheat, place them in a baking dish. Cover with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave them, but the oven keeps them nice and crispy. Meal prep is a smart way to enjoy stuffed shells anytime. You can prepare the shells in advance. Cook the pasta and make the filling, then stuff the shells. Place them in a baking dish and cover with plastic wrap. You can store them in the fridge for up to 24 hours before baking. For batch cooking, make a large quantity of stuffed shells. After they cool, freeze them in single layers. Once frozen, you can stack them in a container. This way, you can take out just what you need. It’s a great time-saver for busy weeknights! For the full recipe, check out the detailed instructions provided. How do you cook the pasta shells? Boil a large pot of salted water. Cook the jumbo shells until al dente. This usually takes about 8 to 10 minutes. Drain them and let them cool a bit before stuffing. Can you use other types of cheese? Yes! You can use mozzarella, feta, or even goat cheese. Each cheese adds a different taste. Feel free to mix and match based on what you love. What can I substitute for marinara sauce? You can use Alfredo sauce, pesto, or even a simple olive oil and garlic mix. These options give a fresh twist to the dish. Just make sure the sauce complements the flavors. How long can I keep leftovers in the fridge? Leftovers can last up to three days in the fridge. Store them in an airtight container. Reheat in the oven or microwave until warm. Can this dish be made ahead of time? Absolutely! You can prepare these stuffed shells a day in advance. Just cover them and keep them in the fridge. When ready, bake them right before serving. For the Full Recipe, check out the details above. This blog post covered how to make delicious spinach and ricotta stuffed shells. We discussed the ingredients you need, the steps for prepping and baking, and handy tips for perfect results. You learned about dietary mods and ways to store leftovers. Now you have everything you need to create this tasty dish. Remember, cooking is fun. Experiment with flavors and make it your own. Enjoy sharing this meal with family and friends!

Spinach and Ricotta Stuffed Shells

Indulge in the deliciousness of Spinach and Ricotta Stuffed Shells with this easy recipe! Perfect for a comforting family dinner, these cheesy jumbo pasta shells are filled with a creamy spinach and ricotta mixture, smothered in marinara sauce, and baked to perfection. Ready in just one hour, this dish is sure to impress! Click through to explore the step-by-step guide and delight your taste buds today!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon nutmeg (freshly grated if possible)

3 cups marinara sauce

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the chopped spinach, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, salt, pepper, and nutmeg. Mix well until all ingredients are well incorporated.

        Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the spinach and ricotta mixture. Place the stuffed shells in a greased 9x13-inch baking dish.

          Add Sauce: Pour the marinara sauce evenly over the stuffed shells, ensuring each one is covered. Sprinkle the remaining mozzarella cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly and golden.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4-6

                  - Presentation Tips: Serve the stuffed shells on a large platter, drizzling a bit of extra marinara sauce around the edges and garnishing with sprigs of fresh basil for a pop of color.