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- Jumbo pasta shells - Fresh spinach - Ricotta cheese - Shredded mozzarella cheese - Grated Parmesan cheese - Egg - Garlic powder - Onion powder - Salt and pepper - Marinara sauce - Fresh basil leaves Gathering the right ingredients is key to making Cheesy Spinach Stuffed Shells. You need jumbo pasta shells to hold the filling. Fresh spinach adds a burst of color and nutrients. Ricotta cheese gives a creamy base. Shredded mozzarella cheese melts beautifully on top. Grated Parmesan cheese adds a rich flavor. You will also need an egg to bind the filling. Garlic powder and onion powder bring depth to the taste. Salt and pepper enhance all the flavors. Marinara sauce serves as a tasty base for the shells. Finally, fresh basil leaves make for a lovely garnish. - Baking dish - Mixing bowl - Spoon or piping bag - Aluminum foil Having the right tools makes cooking easier. A baking dish is perfect for holding all the stuffed shells. A mixing bowl helps you combine all the filling ingredients. A spoon or piping bag is useful for filling the pasta shells neatly. Aluminum foil covers the dish while it bakes, locking in moisture. For the full recipe, be sure to check the complete guide. 1. Preheat your oven to 375°F (190°C). This helps the dish cook evenly. 2. Cook the jumbo pasta shells according to the package instructions until they are al dente. This means they should be firm but not hard. Drain them and set aside to cool. 1. In a large bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended. The spinach adds a fresh taste, while the cheeses make it creamy. 2. Carefully fill each pasta shell with the cheesy spinach mixture. You can use a spoon or a piping bag for this. Make sure to pack them well for maximum flavor. 1. Spread half of the marinara sauce on the bottom of a large baking dish. This keeps the shells moist. 2. Arrange the stuffed shells in a single layer over the sauce. Make sure they are not too crowded. 3. Top the stuffed shells with the remaining marinara sauce and sprinkle the other half of the mozzarella cheese evenly on top. 4. Cover the dish with aluminum foil and bake for 20 minutes. This helps the cheese melt nicely. 5. After 20 minutes, remove the foil and bake for an additional 10 minutes. This will make the cheese bubbly and golden. 6. Once baked, let the dish cool for a few minutes. Garnish with fresh basil leaves before serving. This adds a nice touch and flavor. For the full recipe, check out the detailed instructions above. Enjoy your meal! To get the right filling, mix the spinach, cheeses, and egg well. This makes a smooth, creamy texture. Use a spoon or piping bag to fill each shell. This helps avoid mess and keeps the filling inside. For the pasta shells, cook them until they are al dente. This means they should be firm but not hard. Drain them carefully so they don’t break. Rinse with cold water to stop the cooking. This also helps them cool down faster. Pair your cheesy spinach stuffed shells with a fresh salad. A simple green salad with a light vinaigrette works well. You can also serve garlic bread on the side. It soaks up the marinara sauce nicely. Garnish with fresh basil leaves for a pop of color and taste. You might also sprinkle extra Parmesan cheese on top. This adds a nice, salty flavor that complements the dish. To prepare in advance, you can make the filling and cook the pasta shells ahead of time. Store them in the fridge until you’re ready to assemble. This can save time on busy days. For leftovers, store the stuffed shells in an airtight container. They stay fresh for up to three days. To reheat, place them in the oven at 350°F (175°C) for about 20 minutes. This keeps them warm and tasty. You can also use a microwave, but the oven gives you better texture. You can find the full recipe in the article. {{image_2}} You can swap out some ingredients for different diets. If you want a dairy-free option, use cashew cheese or tofu instead of ricotta. Nutritional yeast adds a cheesy flavor without dairy. If you want more protein, try adding cooked chicken or turkey. You can also mix in vegetables like mushrooms, bell peppers, or zucchini for added nutrition. Spicing up the filling can make your dish unique. Add a pinch of red pepper flakes for heat. Fresh herbs like parsley or thyme can brighten the flavor. For sauces, marinara is classic, but you can try Alfredo or pesto. Each sauce changes the dish's vibe and adds new flavors. You can give your stuffed shells an Italian twist by using Italian sausage in the filling. This adds a savory kick. For a fusion idea, try using curry powder in the filling for a fun twist. Top it with a coconut cream sauce instead of marinara. These changes create a fun new taste while staying true to the stuffed shell concept. For a full recipe, check out the detailed instructions and tips for making these delicious cheesy spinach stuffed shells. Store any leftovers in an airtight container. This keeps them fresh. You can enjoy them for up to three days. Make sure to cool them down before sealing. This helps avoid moisture build-up. To freeze, follow these steps: 1. Let the stuffed shells cool completely. 2. Place them in a single layer on a baking sheet. 3. Freeze them for about two hours until firm. 4. Transfer the shells to a freezer-safe bag. 5. Label the bag with the date and type of dish. For best results, eat them within three months. When you want to enjoy them again, thaw in the fridge overnight. You can reheat stuffed shells in two ways: - Oven: Preheat the oven to 350°F (175°C). Place the shells in a baking dish. Cover with foil to keep them moist. Bake for about 20-25 minutes. - Microwave: Place shells on a microwave-safe plate. Heat for 2-3 minutes, checking halfway through. This method is quick but may not keep them as crispy. Both methods work well, but the oven gives better texture. Enjoy your cheesy spinach stuffed shells warm! For the full recipe, check out the complete guide. You should bake Cheesy Spinach Stuffed Shells for about 30 minutes. First, cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes. This gives the cheese a nice, bubbly finish. Yes, you can prepare Cheesy Spinach Stuffed Shells ahead of time. Just fill the shells and place them in a baking dish. Cover it and store in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. A classic marinara sauce works great with these shells. You can use store-bought or homemade sauce. If you like, try a spicy marinara for extra kick or a roasted garlic sauce for a different flavor. Absolutely! Feel free to mix and match cheeses. You can add feta for a tangy taste or cheddar for a sharper flavor. Just keep the same amounts to maintain the filling's texture. Yes, you can freeze Cheesy Spinach Stuffed Shells. Just prepare them as you normally would. Wrap the dish tightly and store it in the freezer for up to three months. When ready to eat, thaw in the fridge and bake as normal. For the full recipe, check out the earlier section. In this post, we explored the tasty recipe for Cheesy Spinach Stuffed Shells. We covered the key ingredients, recommended tools, and shared step-by-step instructions. I shared tips for cooking, serving, and meal prepping, along with fun variations. Lastly, we discussed storage options and answered some common questions. Cooking can be simple and fun. I hope these tips inspire you to try this dish! Enjoy every bite you create!

Cheesy Spinach Stuffed Shells

Indulge in a deliciously cheesy experience with these Cheesy Spinach Stuffed Shells! Packed with fresh spinach, creamy ricotta, and melted mozzarella, this comforting dish is perfect for family dinners or gatherings. Follow our simple steps to create a flavorful meal loved by all. Ready to impress? Click through to explore this mouthwatering recipe and bring a taste of Italy to your table!
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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

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 cups 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 bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.

        Carefully fill each pasta shell with the cheesy spinach mixture using a spoon or piping bag.

          Spread half of the marinara sauce on the bottom of a large baking dish. Arrange the stuffed shells in a single layer over the sauce.

            Top the stuffed shells with the remaining marinara sauce and sprinkle the other half of the mozzarella cheese evenly over the top.

              Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                Once baked, let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time, Total Time, Servings: 20 min | 50 min | Serves 4-6