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Cheesy Spinach Stuffed Shells Flavorful and Filling Dish

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To make Cheesy Spinach Stuffed Shells, you need a few key ingredients. These ingredients come together to create a rich and tasty dish. Here’s what you’ll need: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon nutmeg - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a crucial role. The jumbo pasta shells hold the creamy filling. Ricotta adds a smooth texture, while mozzarella and Parmesan give a cheesy flavor. Fresh spinach adds color and nutrients. Garlic and onion powder enhance the taste with warmth. Nutmeg gives a hint of spice. Marinara sauce brings everything together with its tangy goodness. I love using fresh basil as a garnish. It adds a pop of color and a fresh taste. You can find the full recipe to guide you through each step. This dish is not just filling, but it also looks great on the table. - Preheat the oven: Start by preheating your oven to 375°F (190°C). A hot oven helps the cheese melt perfectly. - Cook the pasta: In a large pot, boil salted water. Cook the jumbo pasta shells until they are al dente. This usually takes about 8-10 minutes. Drain and rinse them under cold water to stop cooking. - Prepare the cheesy spinach filling: In a big mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella, Parmesan cheese, and chopped spinach. Add garlic powder, onion powder, nutmeg, salt, and pepper. Stir until everything is well mixed. The filling should be creamy and flavorful. - Stuff the cooked shells: Take a spoon and carefully fill each shell with the cheesy spinach mixture. Don’t overfill! Each shell needs just the right amount to ensure they cook well. - Assemble the dish: Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells in a single layer on top of the sauce. Pour the rest of the marinara sauce over the shells. Sprinkle the remaining mozzarella cheese on top. - Bake: Cover the dish with aluminum foil. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Enjoy this warm, cheesy delight! You can find the full recipe and more tips to enhance your cooking experience. - Ensuring perfect pasta texture: Always cook the jumbo shells until they are al dente. This helps them hold the filling better. After cooking, rinse the shells in cold water. This stops the cooking process and keeps them firm. - Best practices for stuffing shells: Use a spoon or a piping bag to fill your shells. This makes the process clean and easy. Be sure not to overstuff them. A little filling goes a long way, and overstuffing can lead to messy shells. - Presentation ideas for serving: Serve the stuffed shells on a large platter. Drizzle extra marinara sauce over the top. A sprinkle of fresh basil on the finished dish adds color and flavor. - How to pair with side dishes: These stuffed shells go well with a simple green salad. Garlic bread also makes a great side. The bread soaks up the extra sauce and adds crunch. - Overstuffing shells: If you fill the shells too much, they might burst while baking. Stick to a moderate amount of filling for the best results. - Skipping marinara sauce: Always use marinara sauce in the dish. It adds moisture and flavor. Without it, the shells can be dry and bland. {{image_2}} You can change up the cheese in this recipe. Try using goat cheese or feta for a tangy twist. These cheeses add a rich flavor that pairs well with spinach. If you need a non-dairy option, use cashew cheese or tofu. Blend them with some nutritional yeast for a creamy filling. This way, you keep the taste without using dairy. Adding fresh herbs can elevate this dish. Basil, oregano, or thyme add a burst of flavor. You can mix them right into the cheese filling. You might also consider adding diced bell peppers or mushrooms. These veggies add texture and a nice taste. Sauté them before mixing for the best flavor. You can make these shells in a pressure cooker. Just layer the shells with sauce and cheese, then cook for about 10 minutes. This method saves time and keeps the pasta soft. A slow cooker is another great option. Layer the shells and sauce, then cook on low for 4 hours. This method allows the flavors to meld beautifully. For the full recipe, click [here](#). To store leftovers, let the Cheesy Spinach Stuffed Shells cool completely. Place them in an airtight container. They will stay fresh in the fridge for about 3 to 4 days. When you’re ready to enjoy them again, reheat in the oven or microwave. If using the oven, preheat it to 350°F (175°C). Cover the dish with foil to keep them moist. Heat for about 15 to 20 minutes until warm. You can freeze stuffed shells before baking. Prepare them as usual, but don’t bake them. Instead, cover the dish tightly with plastic wrap and then with foil. They can stay in the freezer for up to 2 months. When you’re ready to bake them, remove the wrap and foil. Bake from frozen, adding about 10 to 15 extra minutes to the cooking time. If you freeze after cooking, let the shells cool first. Store them in a suitable container. They can also last for about 2 months in the freezer. To reheat, thaw them overnight in the fridge and then follow the reheating guidelines. For more detailed steps, check the Full Recipe. Can I make Cheesy Spinach Stuffed Shells ahead of time? Yes, you can prepare the shells in advance. Stuff the shells and place them in a baking dish. Cover the dish with foil and store it in the fridge. Bake them when you're ready. This makes dinner easy after a busy day. How long do they last in the fridge? Cheesy Spinach Stuffed Shells can last up to three days in the fridge. Just make sure you store them in an airtight container. This keeps them fresh and tasty for your next meal. Caloric content per serving Each serving of Cheesy Spinach Stuffed Shells has about 350 calories. This means you can enjoy a filling meal without too much guilt. Protein and other nutrient breakdown A serving contains roughly 20 grams of protein. It also has good amounts of calcium and iron from the cheese and spinach. These nutrients help keep you strong and healthy. Recommended serving size for family dinners I suggest serving 2-3 stuffed shells per person. This is enough for a hearty meal. Pair it with a salad for a complete dinner. Scaling the recipe for larger gatherings You can easily double the recipe for a crowd. Just use a bigger baking dish and add more marinara sauce. This way, everyone can enjoy this cheesy delight. For the full recipe, check the section above. In this blog post, we explored making Cheesy Spinach Stuffed Shells. We covered key ingredients like jumbo pasta shells, ricotta, and fresh spinach. You learned step-by-step instructions for prep, filling, and baking. Cooking tips ensured perfect results, while variations offered exciting twists. We also shared storage info and answered common questions. Now, you have all the tools to create a delicious dish. Enjoy making this meal and impressing your family and friends!
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Are you ready to delight your taste buds with a dish that’s both creamy and satisfying? These Cheesy Spinach Stuffed Shells are packed with cheesy goodness and vibrant spinach. They’re not just easy to make; they also look great on the table. Whether it’s a family meal or a cozy dinner for two, this recipe will become a favorite. Let’s dive into the ingredients and start cooking!

Ingredients

To make Cheesy Spinach Stuffed Shells, you need a few key ingredients. These ingredients come together to create a rich and tasty dish. Here’s what you’ll need:

– 20 jumbo pasta shells

– 2 cups ricotta cheese

– 1 cup shredded mozzarella cheese, divided

– 1/2 cup grated Parmesan cheese

– 2 cups fresh spinach, chopped

– 1/2 teaspoon garlic powder

– 1/2 teaspoon onion powder

– 1/4 teaspoon nutmeg

– Salt and pepper to taste

– 2 cups marinara sauce

– Fresh basil leaves for garnish

Each ingredient plays a crucial role. The jumbo pasta shells hold the creamy filling. Ricotta adds a smooth texture, while mozzarella and Parmesan give a cheesy flavor. Fresh spinach adds color and nutrients. Garlic and onion powder enhance the taste with warmth. Nutmeg gives a hint of spice. Marinara sauce brings everything together with its tangy goodness.

I love using fresh basil as a garnish. It adds a pop of color and a fresh taste. You can find the full recipe to guide you through each step. This dish is not just filling, but it also looks great on the table.

Step-by-Step Instructions

Preparation Steps

– Preheat the oven: Start by preheating your oven to 375°F (190°C). A hot oven helps the cheese melt perfectly.

– Cook the pasta: In a large pot, boil salted water. Cook the jumbo pasta shells until they are al dente. This usually takes about 8-10 minutes. Drain and rinse them under cold water to stop cooking.

Filling and Stuffing

– Prepare the cheesy spinach filling: In a big mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella, Parmesan cheese, and chopped spinach. Add garlic powder, onion powder, nutmeg, salt, and pepper. Stir until everything is well mixed. The filling should be creamy and flavorful.

– Stuff the cooked shells: Take a spoon and carefully fill each shell with the cheesy spinach mixture. Don’t overfill! Each shell needs just the right amount to ensure they cook well.

Baking Process

– Assemble the dish: Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Place the stuffed shells in a single layer on top of the sauce. Pour the rest of the marinara sauce over the shells. Sprinkle the remaining mozzarella cheese on top.

– Bake: Cover the dish with aluminum foil. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden.

Enjoy this warm, cheesy delight! You can find the full recipe and more tips to enhance your cooking experience.

Tips & Tricks

Cooking Tips

– Ensuring perfect pasta texture: Always cook the jumbo shells until they are al dente. This helps them hold the filling better. After cooking, rinse the shells in cold water. This stops the cooking process and keeps them firm.

– Best practices for stuffing shells: Use a spoon or a piping bag to fill your shells. This makes the process clean and easy. Be sure not to overstuff them. A little filling goes a long way, and overstuffing can lead to messy shells.

Serving Suggestions

– Presentation ideas for serving: Serve the stuffed shells on a large platter. Drizzle extra marinara sauce over the top. A sprinkle of fresh basil on the finished dish adds color and flavor.

– How to pair with side dishes: These stuffed shells go well with a simple green salad. Garlic bread also makes a great side. The bread soaks up the extra sauce and adds crunch.

Common Mistakes to Avoid

– Overstuffing shells: If you fill the shells too much, they might burst while baking. Stick to a moderate amount of filling for the best results.

– Skipping marinara sauce: Always use marinara sauce in the dish. It adds moisture and flavor. Without it, the shells can be dry and bland.

Variations

Ingredient Substitutions

You can change up the cheese in this recipe. Try using goat cheese or feta for a tangy twist. These cheeses add a rich flavor that pairs well with spinach.

If you need a non-dairy option, use cashew cheese or tofu. Blend them with some nutritional yeast for a creamy filling. This way, you keep the taste without using dairy.

Flavor Enhancements

Adding fresh herbs can elevate this dish. Basil, oregano, or thyme add a burst of flavor. You can mix them right into the cheese filling.

You might also consider adding diced bell peppers or mushrooms. These veggies add texture and a nice taste. Sauté them before mixing for the best flavor.

Different Cooking Methods

You can make these shells in a pressure cooker. Just layer the shells with sauce and cheese, then cook for about 10 minutes. This method saves time and keeps the pasta soft.

A slow cooker is another great option. Layer the shells and sauce, then cook on low for 4 hours. This method allows the flavors to meld beautifully.

For the full recipe, click [here](#).

Storage Info

Refrigeration Guidelines

To store leftovers, let the Cheesy Spinach Stuffed Shells cool completely. Place them in an airtight container. They will stay fresh in the fridge for about 3 to 4 days. When you’re ready to enjoy them again, reheat in the oven or microwave. If using the oven, preheat it to 350°F (175°C). Cover the dish with foil to keep them moist. Heat for about 15 to 20 minutes until warm.

Freezing Instructions

You can freeze stuffed shells before baking. Prepare them as usual, but don’t bake them. Instead, cover the dish tightly with plastic wrap and then with foil. They can stay in the freezer for up to 2 months. When you’re ready to bake them, remove the wrap and foil. Bake from frozen, adding about 10 to 15 extra minutes to the cooking time.

If you freeze after cooking, let the shells cool first. Store them in a suitable container. They can also last for about 2 months in the freezer. To reheat, thaw them overnight in the fridge and then follow the reheating guidelines.

For more detailed steps, check the Full Recipe.

FAQs

Common Questions

Can I make Cheesy Spinach Stuffed Shells ahead of time?

Yes, you can prepare the shells in advance. Stuff the shells and place them in a baking dish. Cover the dish with foil and store it in the fridge. Bake them when you’re ready. This makes dinner easy after a busy day.

How long do they last in the fridge?

Cheesy Spinach Stuffed Shells can last up to three days in the fridge. Just make sure you store them in an airtight container. This keeps them fresh and tasty for your next meal.

Nutritional Information

Caloric content per serving

Each serving of Cheesy Spinach Stuffed Shells has about 350 calories. This means you can enjoy a filling meal without too much guilt.

Protein and other nutrient breakdown

A serving contains roughly 20 grams of protein. It also has good amounts of calcium and iron from the cheese and spinach. These nutrients help keep you strong and healthy.

Serving Sizes

Recommended serving size for family dinners

I suggest serving 2-3 stuffed shells per person. This is enough for a hearty meal. Pair it with a salad for a complete dinner.

Scaling the recipe for larger gatherings

You can easily double the recipe for a crowd. Just use a bigger baking dish and add more marinara sauce. This way, everyone can enjoy this cheesy delight. For the full recipe, check the section above.

In this blog post, we explored making Cheesy Spinach Stuffed Shells. We covered key ingredients like jumbo pasta shells, ricotta, and fresh spinach. You learned step-by-step instructions for prep, filling, and baking. Cooking tips ensured perfect results, while variations offered exciting twists. We also shared storage info and answered common questions.

Now, you have all the tools to create a delicious dish. Enjoy making this meal and impressing your family and friends!

To make Cheesy Spinach Stuffed Shells, you need a few key ingredients. These ingredients come together to create a rich and tasty dish. Here’s what you’ll need: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon nutmeg - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a crucial role. The jumbo pasta shells hold the creamy filling. Ricotta adds a smooth texture, while mozzarella and Parmesan give a cheesy flavor. Fresh spinach adds color and nutrients. Garlic and onion powder enhance the taste with warmth. Nutmeg gives a hint of spice. Marinara sauce brings everything together with its tangy goodness. I love using fresh basil as a garnish. It adds a pop of color and a fresh taste. You can find the full recipe to guide you through each step. This dish is not just filling, but it also looks great on the table. - Preheat the oven: Start by preheating your oven to 375°F (190°C). A hot oven helps the cheese melt perfectly. - Cook the pasta: In a large pot, boil salted water. Cook the jumbo pasta shells until they are al dente. This usually takes about 8-10 minutes. Drain and rinse them under cold water to stop cooking. - Prepare the cheesy spinach filling: In a big mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella, Parmesan cheese, and chopped spinach. Add garlic powder, onion powder, nutmeg, salt, and pepper. Stir until everything is well mixed. The filling should be creamy and flavorful. - Stuff the cooked shells: Take a spoon and carefully fill each shell with the cheesy spinach mixture. Don’t overfill! Each shell needs just the right amount to ensure they cook well. - Assemble the dish: Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells in a single layer on top of the sauce. Pour the rest of the marinara sauce over the shells. Sprinkle the remaining mozzarella cheese on top. - Bake: Cover the dish with aluminum foil. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Enjoy this warm, cheesy delight! You can find the full recipe and more tips to enhance your cooking experience. - Ensuring perfect pasta texture: Always cook the jumbo shells until they are al dente. This helps them hold the filling better. After cooking, rinse the shells in cold water. This stops the cooking process and keeps them firm. - Best practices for stuffing shells: Use a spoon or a piping bag to fill your shells. This makes the process clean and easy. Be sure not to overstuff them. A little filling goes a long way, and overstuffing can lead to messy shells. - Presentation ideas for serving: Serve the stuffed shells on a large platter. Drizzle extra marinara sauce over the top. A sprinkle of fresh basil on the finished dish adds color and flavor. - How to pair with side dishes: These stuffed shells go well with a simple green salad. Garlic bread also makes a great side. The bread soaks up the extra sauce and adds crunch. - Overstuffing shells: If you fill the shells too much, they might burst while baking. Stick to a moderate amount of filling for the best results. - Skipping marinara sauce: Always use marinara sauce in the dish. It adds moisture and flavor. Without it, the shells can be dry and bland. {{image_2}} You can change up the cheese in this recipe. Try using goat cheese or feta for a tangy twist. These cheeses add a rich flavor that pairs well with spinach. If you need a non-dairy option, use cashew cheese or tofu. Blend them with some nutritional yeast for a creamy filling. This way, you keep the taste without using dairy. Adding fresh herbs can elevate this dish. Basil, oregano, or thyme add a burst of flavor. You can mix them right into the cheese filling. You might also consider adding diced bell peppers or mushrooms. These veggies add texture and a nice taste. Sauté them before mixing for the best flavor. You can make these shells in a pressure cooker. Just layer the shells with sauce and cheese, then cook for about 10 minutes. This method saves time and keeps the pasta soft. A slow cooker is another great option. Layer the shells and sauce, then cook on low for 4 hours. This method allows the flavors to meld beautifully. For the full recipe, click [here](#). To store leftovers, let the Cheesy Spinach Stuffed Shells cool completely. Place them in an airtight container. They will stay fresh in the fridge for about 3 to 4 days. When you’re ready to enjoy them again, reheat in the oven or microwave. If using the oven, preheat it to 350°F (175°C). Cover the dish with foil to keep them moist. Heat for about 15 to 20 minutes until warm. You can freeze stuffed shells before baking. Prepare them as usual, but don’t bake them. Instead, cover the dish tightly with plastic wrap and then with foil. They can stay in the freezer for up to 2 months. When you’re ready to bake them, remove the wrap and foil. Bake from frozen, adding about 10 to 15 extra minutes to the cooking time. If you freeze after cooking, let the shells cool first. Store them in a suitable container. They can also last for about 2 months in the freezer. To reheat, thaw them overnight in the fridge and then follow the reheating guidelines. For more detailed steps, check the Full Recipe. Can I make Cheesy Spinach Stuffed Shells ahead of time? Yes, you can prepare the shells in advance. Stuff the shells and place them in a baking dish. Cover the dish with foil and store it in the fridge. Bake them when you're ready. This makes dinner easy after a busy day. How long do they last in the fridge? Cheesy Spinach Stuffed Shells can last up to three days in the fridge. Just make sure you store them in an airtight container. This keeps them fresh and tasty for your next meal. Caloric content per serving Each serving of Cheesy Spinach Stuffed Shells has about 350 calories. This means you can enjoy a filling meal without too much guilt. Protein and other nutrient breakdown A serving contains roughly 20 grams of protein. It also has good amounts of calcium and iron from the cheese and spinach. These nutrients help keep you strong and healthy. Recommended serving size for family dinners I suggest serving 2-3 stuffed shells per person. This is enough for a hearty meal. Pair it with a salad for a complete dinner. Scaling the recipe for larger gatherings You can easily double the recipe for a crowd. Just use a bigger baking dish and add more marinara sauce. This way, everyone can enjoy this cheesy delight. For the full recipe, check the section above. In this blog post, we explored making Cheesy Spinach Stuffed Shells. We covered key ingredients like jumbo pasta shells, ricotta, and fresh spinach. You learned step-by-step instructions for prep, filling, and baking. Cooking tips ensured perfect results, while variations offered exciting twists. We also shared storage info and answered common questions. Now, you have all the tools to create a delicious dish. Enjoy making this meal and impressing your family and friends!

Cheesy Spinach Stuffed Shells

Indulge in a delicious and comforting dish with these Cheesy Spinach Stuffed Shells! This easy recipe combines creamy ricotta, fresh spinach, and melty mozzarella, all wrapped in jumbo pasta shells and topped with rich marinara sauce. Perfect for weeknight dinners or family gatherings, this dish is sure to impress. Click through to discover step-by-step instructions and elevate your meal with this mouthwatering recipe!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon nutmeg

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

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

    Cook the Pasta: In a large pot of salted boiling water, cook the jumbo shells according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

      Prepare the Filling: In a large mixing bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, chopped spinach, garlic powder, onion powder, nutmeg, salt, and pepper. Mix until well combined.

        Stuff the Shells: Using a spoon, fill each cooked shell with the cheesy spinach mixture, being careful not to over-stuff.

          Assemble the Dish: Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, and sprinkle with the remaining mozzarella cheese.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

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

                Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6

                  - Presentation Tips: Serve the stuffed shells on a large platter, drizzled with extra marinara and a sprinkle of fresh basil for a vibrant, appealing look.

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