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To make Spinach Ricotta Stuffed Shells, gather these key ingredients: - 12 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil for garnish These ingredients create a tasty and creamy filling that pairs well with the pasta shells. You can add a few optional ingredients to boost the flavor: - Crushed red pepper flakes for spice - Fresh herbs like parsley or oregano - A splash of lemon juice for brightness These extras can take your dish to the next level. Each serving of Spinach Ricotta Stuffed Shells has about: - Calories: 400 - Protein: 18g - Carbohydrates: 45g - Fat: 18g - Fiber: 3g - Calcium: 25% of the daily value This meal is a good source of protein and calcium, making it both filling and nutritious. First, set your oven to 375°F (190°C). This step warms the oven so the shells bake evenly. It’s key for a perfect dish! Next, grab a large pot. Fill it with water and add salt. Bring the water to a boil. Cook the jumbo shells until they are just tender, about 8-10 minutes. Check the package for exact times. Drain the shells in a colander and let them cool. In a big bowl, mix the chopped spinach and ricotta cheese. Add half of the mozzarella and all the Parmesan cheese. Toss in the beaten egg, garlic powder, onion powder, nutmeg, salt, and pepper. Stir until it's all well mixed. This filling is creamy, tasty, and full of flavor. Now, take each cooled shell and fill it with the spinach mixture. Use a spoon to pack the filling in well. Make sure every shell is full. This will give you a hearty bite in every forkful. Grab a 9x13 inch baking dish. Pour a little marinara sauce on the bottom. Now, place the stuffed shells seam-side up in the dish. Cover them with the rest of the marinara sauce. Finally, sprinkle the remaining mozzarella on top. It will melt and create a cheesy crust. Cover your dish with foil and place it in the oven. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The cheese should be bubbly and golden. Once done, take the dish out and let it sit for a few minutes before serving. This helps the flavors settle. When cooking pasta shells, start with a large pot. Fill it with water and add salt. Bring the water to a boil. This step adds flavor to the pasta. Cook the shells until they are al dente. This means they should still have a slight bite. Overcooking can make them too soft, which leads to tearing. After draining, let the shells cool for a bit. This makes them easier to handle when you stuff them. If you want to switch up the flavors, you can use different cheeses. Try cottage cheese instead of ricotta for a lighter option. You can also add feta for a tangy twist. For the greens, kale makes a great substitute for spinach. It adds a different texture and flavor. If you don’t have nutmeg, a dash of cinnamon works too. It gives a warm, cozy taste. To get the filling just right, mix your ingredients well. Use a fork to mash the ricotta. This helps break it down. Add the spinach carefully, and ensure it’s chopped finely. A smooth filling works better for stuffing. Make sure the egg is fully blended in. It holds the filling together. Season well with salt and pepper. This step enhances the overall taste. {{image_2}} You can easily add protein to your stuffed shells. Cooked chicken or sausage both work well. For chicken, use shredded rotisserie chicken for ease. Mix the chicken into your spinach and ricotta filling. If you choose sausage, cook it first, then crumble it into the mix. This adds a hearty touch and makes each bite more filling. If you want a dairy-free option, try using tofu instead of ricotta. Blend firm tofu with a splash of lemon juice and seasonings. This gives a cheesy texture without the dairy. You can also use cashew cheese for a nutty flavor. Experimenting with different types of cheese can make the dish unique and satisfying. The sauce you choose can change the whole dish. While marinara is classic, pesto offers a fresh taste. Use store-bought or homemade pesto to mix things up. For a creamy texture, try an Alfredo sauce. Simply pour your sauce over the shells before baking. Each sauce adds its own flavor and makes the meal special. After you enjoy your Spinach Ricotta Stuffed Shells, you might have leftovers. Store them in an airtight container in the fridge. They stay fresh for up to three days. I like to cover the shells with a bit of extra marinara sauce. This keeps them moist and adds flavor. If you want to save some for later, freezing is a great choice. Place the stuffed shells in a single layer on a baking sheet. Freeze them for a few hours until firm. Then, transfer the shells to a freezer-safe container or bag. They can stay in the freezer for up to three months. When you’re ready to eat, just thaw them in the fridge overnight before reheating. Reheating is simple and quick. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce on top. Cover with foil and heat for about 20 minutes. If you use the microwave, heat for 2-3 minutes on high. Check to ensure they're hot throughout. Enjoy your delicious shells again! Yes, you can use regular pasta. However, you will need to adjust the cooking time. Jumbo shells hold the filling well. If using smaller pasta, select shapes like penne or farfalle. They won’t hold as much filling, but they work in a pinch. To prevent leaking, ensure the shells are cooked al dente. Overcooked shells can break easily. When stuffing, fill each shell generously but do not overfill. Press the filling gently to keep it secure. Also, a good layer of marinara sauce on the bottom helps hold everything together. These stuffed shells pair well with a simple green salad. A salad with arugula and cherry tomatoes adds freshness. Garlic bread or a side of roasted vegetables also complements the dish. For drinks, a light white wine or sparkling water works nicely. Yes, you can prepare the dish ahead of time. Assemble the shells and cover them tightly. Store in the fridge for up to one day before baking. When ready, just pop them in the oven. You may need to increase baking time if they are cold from the fridge. In this blog post, we explored how to make delicious Spinach Ricotta Stuffed Shells. You learned about the key ingredients, step-by-step instructions, and helpful tips. We discussed fun variations and how to store leftovers. For a tasty meal, follow these easy steps. Don't hesitate to customize the dish to fit your taste. Enjoy your cooking journey and the tasty results!

Spinach Ricotta Stuffed Shells

Indulge in a delicious and comforting dish with these Spinach Ricotta Stuffed Shells! This recipe features jumbo pasta shells loaded with a creamy spinach and ricotta filling, topped with marinara and melted cheese for a perfect bake. Easy to prepare and perfect for family dinners, these stuffed shells are not only satisfying but also packed with flavor. Click through to discover how to make this delightful meal today!
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Ingredients
  

12 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon nutmeg

Salt and pepper to taste

2 cups marinara sauce

Fresh basil for garnish

Instructions
 

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

    Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo 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, half of the mozzarella, Parmesan cheese, beaten egg, garlic powder, onion powder, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.

        Stuff the Shells: Carefully fill each cooked pasta shell with the spinach and ricotta mixture, ensuring each shell is generously packed.

          Assembly: Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Place the stuffed shells seam-side up in the dish. Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.

            Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

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

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the stuffed shells in a shallow bowl, drizzled with extra marinara and topped with additional basil for a pop of color.