Cheesy Spinach Ricotta Shells

$- 12 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - ½ cup grated Parmesan cheese - 1 egg, beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil leaves, for garnish This dish serves about four people. Each serving contains: - Calories: 450 - Protein: 22g - Carbohydrates: 45g - Fat: 20g - Fiber: 3g - Sugars: 5g You can easily adjust the filling. Try adding cooked chicken or mushrooms for extra protein. If you need a dairy-free option, use tofu instead of ricotta. For spice lovers, add crushed red pepper flakes to the marinara sauce. You can also use different cheeses, like goat cheese or feta, for a unique taste. Want a veggie boost? Mix in some chopped bell peppers or zucchini. Feel free to make this dish suit your family's tastes! {{ingredient_image_1}} First, gather all your ingredients. You need jumbo pasta shells, spinach, ricotta cheese, mozzarella, Parmesan, an egg, marinara sauce, garlic powder, onion powder, salt, and pepper. I find it helpful to chop the spinach finely. Next, preheat your oven to 375°F (190°C). Cook the jumbo pasta shells as the package says. Boil them until they are al dente. After that, drain the shells and let them cool. In a large bowl, mix the chopped spinach, ricotta, mozzarella, and Parmesan. Add the beaten egg, garlic powder, onion powder, salt, and pepper. Stir until everything combines well. This filling is creamy and packed with flavor. Now, fill each pasta shell with a generous scoop of the spinach and ricotta mix. Press the filling gently so it stays inside the shell. This step is key for a hearty bite. Once filled, take a baking dish and spread half of the marinara sauce on the bottom. Place the stuffed shells in the dish, open side up. Pour the rest of the marinara sauce over the shells. Make sure they are fully coated. This keeps them moist while baking. Sprinkle extra mozzarella cheese on top of the shells. This will create a delicious, cheesy crust. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Once it’s ready, let the dish rest for a few minutes. This helps the sauce settle. Before serving, add fresh basil leaves for a pop of color and flavor. Enjoy your perfect Spinach Ricotta Stuffed Shells! To make great stuffed shells, cook them just right. Follow the package directions to keep them al dente. This means they should be firm but not hard. After cooking, drain and cool the shells. This helps them hold their shape when you fill them. Want to boost flavor? Add some herbs! Fresh basil or parsley can brighten the dish. You can also mix in a pinch of red pepper flakes for heat. If you love garlic, a bit of minced fresh garlic can take it to the next level. Don't forget to taste and adjust the salt and pepper in the filling. One big mistake is overcooking the shells. If they are too soft, they break when stuffed. Another mistake is not packing the filling in well. Make sure to press it gently into the shells. If you skip the foil at first, the cheese can burn. Always cover the dish until the last few minutes of baking. Pro Tips Use Fresh Spinach: Fresh spinach adds vibrant flavor and nutrition. If using frozen spinach, be sure to thoroughly drain it to avoid excess moisture. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the filling. Make Ahead: Prepare the stuffed shells a day in advance and store them in the refrigerator. Just bake them when you're ready to serve! Perfect Marinara: Use homemade marinara sauce if possible for the best flavor. Otherwise, choose a high-quality store-bought option. {{image_2}} You can change the filling in many fun ways. Mix in sautéed mushrooms for a rich taste. Try adding cooked ground turkey or beef for extra protein. For a twist, use different cheeses like goat cheese or feta. You can also add artichoke hearts for a unique touch. Each option brings a new flavor to the dish. If you want a vegan version, swap the ricotta for tofu. Blend firm tofu with lemon juice, nutritional yeast, and herbs. This mix gives you a creamy texture. Use a dairy-free cheese for the mozzarella. You can find many brands that melt well. Make sure your marinara sauce is also dairy-free. This way, everyone can enjoy the meal. Serve your stuffed shells with a fresh salad on the side. A simple green salad pairs well with the cheesy dish. Add garlic bread for a crunchy touch. If you like, sprinkle some extra fresh basil on top. This adds color and flavor. You can also serve them alongside steamed veggies for a healthy touch. To store any leftovers, place the stuffed shells in an airtight container. Make sure to cover the shells completely with marinara sauce. This helps keep them moist. You can store them in the fridge for up to three days. Label the container with the date for easy tracking. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Pour a little marinara sauce on top if they seem dry. Cover the dish with foil to keep the shells from drying out. Heat for about 20 minutes or until warm. You can also microwave them for 2-3 minutes, but the oven gives better results. If you want to save some for later, freezing is a great option. First, cool the stuffed shells completely. Then, place them in a single layer in a freezer-safe container. You can separate layers with parchment paper to avoid sticking. They will last in the freezer for up to three months. To cook from frozen, bake at 375°F (190°C) for about 45 minutes. Check if they're hot all the way through before serving. To stop shells from sticking, cook them until they are al dente. This means they should still have a firm bite. After cooking, rinse the shells under cold water. This cools them down and removes excess starch. You can also toss them lightly in a bit of olive oil. This will keep them separate and ready for filling. Yes, you can prepare these shells ahead of time. Stuff the shells and place them in the baking dish. Cover the dish with plastic wrap or foil. Store it in the fridge for up to 24 hours. This makes dinner easy on busy days. Just add a little extra cooking time when baking from the fridge. Many side dishes complement spinach ricotta stuffed shells. A simple green salad with a light vinaigrette works well. Garlic bread adds a nice touch and soaks up the marinara sauce. Roasted vegetables also make a great side. Try zucchini or asparagus for a fresh flavor. These sides enhance your meal and make it more filling. This blog post covered everything you need for Spinach Ricotta Stuffed Shells. We discussed ingredients and their nutrition, plus how to customize your dish. You learned step-by-step preparation and cooking methods. I shared useful tips for perfecting your shells and avoiding common mistakes. We explored tasty variations and smart storage tips. Remember, this dish is flexible and can fit your needs. Enjoy making it your own, and savor every bite!$

Cheesy Spinach Ricotta Shells

Delicious jumbo pasta shells stuffed with a creamy spinach and ricotta filling, topped with marinara and melted cheese.

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Prep Time 20

Cook Time 35

Total Time 55

Servings 4

Calories 400 kcal

Ingredients

12 pieces jumbo pasta shells
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
0.5 cup grated Parmesan cheese
1 piece egg, beaten
2 cups marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spoon a generous amount of the spinach and ricotta mixture into each cooked shell, gently pressing to pack the filling.
Spread half of the marinara sauce evenly at the bottom of a baking dish.
Arrange the stuffed shells open-side up in the baking dish.
Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well coated.
Sprinkle extra mozzarella cheese on top for a cheesy crust.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
Once baked, let the dish rest for a few minutes before serving. Garnish with fresh basil leaves.

Notes

Feel free to add more herbs or spices to the filling for extra flavor.

Keyword baked, cheese, pasta, ricotta, spinach