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Cheesy Spinach Stuffed Shells Mouthwatering and Easy

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To make cheesy spinach stuffed shells, you need: - 20 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 - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish You can change some ingredients if you need to. For a lighter option, use low-fat ricotta cheese. If you don't have mozzarella, try provolone or gouda. You can add cooked chicken or sausage for protein. For a vegan version, use tofu instead of cheese and a flax egg. If fresh spinach isn't available, frozen chopped spinach works too. Just make sure to drain it well. Choosing fresh ingredients makes your dish taste better. Look for bright green spinach with no wilting. The pasta shells should be intact, not cracked. For cheese, pick blocks instead of pre-shredded for better melting. When selecting garlic, pick firm cloves with no sprouting. Always check the expiration date on marinara sauce. Fresh basil should smell fragrant and look vibrant. {{ingredient_image_1}} To start, boil water in a large pot. Add salt for flavor. Cook the jumbo pasta shells for 10-12 minutes. You want them al dente, so check the package. Once done, drain them and let them cool. This helps you handle them better later. In a big bowl, mix the chopped spinach and ricotta cheese. Add half of the mozzarella cheese, Parmesan cheese, and minced garlic. Then, crack in one egg. Sprinkle in the Italian seasoning, salt, and pepper. Stir until everything is well mixed. This filling is creamy and full of flavor. Preheat your oven to 375°F (190°C). Take each shell and fill it with a spoonful of the spinach mixture. Be generous! Place the stuffed shells in a greased 9x13 inch baking dish. Make sure they fit snugly. This helps them cook evenly. Pour marinara sauce over the stuffed shells. Cover each shell well with sauce. Then, sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbly, golden cheese! Once baked, take the dish out of the oven. Let it cool for a few minutes. Garnish with fresh basil leaves to add color and flavor. You can serve these shells with a simple salad or garlic bread for a complete meal. Enjoy your cheesy spinach stuffed shells! To prevent pasta from sticking, use plenty of water. Boil a large pot with salted water. The salt adds flavor and helps the pasta cook better. Stir the pasta right after adding it to the pot. This keeps the shells from clumping together. When the shells are done, drain them well. Rinse them under cold water to stop the cooking. This also helps keep them from sticking. Mixing cheeses can make your dish richer. For cheesy spinach stuffed shells, I love using ricotta, mozzarella, and Parmesan. Ricotta gives the filling a creamy texture. Mozzarella adds that gooey stretch we all love. Parmesan brings a sharp flavor that balances well with the other cheeses. You can also try adding goat cheese for a tangy twist or cheddar for a sharper taste. Herbs and spices can take your dish to the next level. I like to add Italian seasoning, garlic, salt, and pepper to the filling. Fresh herbs, like basil or parsley, can brighten the flavors. You can also try a pinch of red pepper flakes if you want some heat. Just remember to taste your filling before stuffing the shells. Adjust the seasoning to your liking for the best results. Pro Tips Use Fresh Spinach: Fresh spinach gives a vibrant flavor and a better texture compared to frozen spinach. Make sure to wash and chop it just before using. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the traditional filling. Make Ahead: You can prepare the stuffed shells a day in advance. Just cover and refrigerate them until you're ready to bake. Garnish for Flavor: Fresh basil not only enhances the presentation but also adds a lovely aromatic touch that complements the dish perfectly. {{image_2}} You can easily make this dish vegetarian. The filling has spinach, ricotta, and mozzarella. You can add more veggies. Try using mushrooms, zucchini, or bell peppers. These add flavor and texture. You can also swap in kale for the spinach. It gives a nice twist. If you want to add meat, it’s simple. You can mix cooked chicken, ground beef, or sausage into the filling. Just cook the meat first and chop it small. This will add protein and a hearty taste. You might like to use a mix of meat and spinach. It makes a great combo. For a gluten-free option, choose gluten-free pasta shells. Many brands now offer good choices. You can find them at most grocery stores. Check the package for cooking times, as they may differ. You can also use quinoa or brown rice in place of shells. Just prepare it and layer it with the filling and sauce. After you enjoy your cheesy spinach stuffed shells, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you have a lot, divide them into smaller portions. This makes it easy to grab a quick meal later. To reheat, preheat your oven to 350°F (175°C). Put the shells in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes or until warm. You can also microwave them. Place shells on a microwave-safe plate and cover with a damp paper towel. Heat in short bursts until hot. If you want to freeze your cheesy spinach stuffed shells, wrap them tightly. Use plastic wrap or aluminum foil. Place them in a freezer-safe container. They can last up to three months in the freezer. When you are ready to eat, thaw them overnight in the fridge. Then, reheat as directed. Yes, you can make Cheesy Spinach Stuffed Shells ahead of time. Prepare the shells and filling. Stuff the shells and place them in the baking dish. Cover with foil and store in the fridge. This works well for up to 24 hours. When ready to bake, add extra time if they are cold. To add spice, use pepper jack cheese. You can also mix in red pepper flakes. Adding chopped jalapeños gives a nice kick. For a simple twist, use spicy marinara sauce. Taste the filling before baking to adjust the heat. Pair these stuffed shells with a fresh salad. A simple green salad with a light vinaigrette works great. Garlic bread also makes a tasty side. You can add steamed veggies for more color and nutrients. For a fun twist, serve with a side of pesto. You can make delicious Cheesy Spinach Stuffed Shells at home with ease. We covered key ingredients, how to pick fresh ones, and tasty filling ideas. You learned step-by-step cooking and baking tips. I shared ways to avoid sticking pasta and how to enhance flavors. You now know great vegetarian options and storage methods. Remember, cooking is all about having fun and being creative. Enjoy making this dish your own!

WANT TO SAVE THIS RECIPE?

If you’re craving a delicious, easy dinner, you’re in the right place! These Cheesy Spinach Stuffed Shells are packed with flavor and simple to make. With creamy cheese and fresh spinach, this dish will impress your family and friends. Plus, I’ll share tips on ingredient swaps, cooking techniques, and variations to suit any taste. Get ready to dive into a recipe that’s as fun to make as it is to eat!

Why I Love This Recipe

  1. Comfort Food: These cheesy spinach stuffed shells are the ultimate comfort food, perfect for a cozy family dinner.
  2. Nutritious Spinach: The addition of fresh spinach not only enhances the flavor but also adds a nutritious element to the dish.
  3. Easy to Make: This recipe is straightforward and can be prepared in under an hour, making it great for weeknight meals.
  4. Customizable: You can easily customize the filling with different cheeses or add your favorite vegetables for a personal touch.

Ingredients

List of Ingredients

To make cheesy spinach stuffed shells, you need:

– 20 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

– 2 cloves garlic, minced

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

– 2 cups marinara sauce

– Fresh basil leaves for garnish

Ingredient Substitutions

You can change some ingredients if you need to. For a lighter option, use low-fat ricotta cheese. If you don’t have mozzarella, try provolone or gouda. You can add cooked chicken or sausage for protein. For a vegan version, use tofu instead of cheese and a flax egg. If fresh spinach isn’t available, frozen chopped spinach works too. Just make sure to drain it well.

Tips for Selecting Fresh Ingredients

Choosing fresh ingredients makes your dish taste better. Look for bright green spinach with no wilting. The pasta shells should be intact, not cracked. For cheese, pick blocks instead of pre-shredded for better melting. When selecting garlic, pick firm cloves with no sprouting. Always check the expiration date on marinara sauce. Fresh basil should smell fragrant and look vibrant.

Step-by-Step Instructions

Cooking the Pasta

To start, boil water in a large pot. Add salt for flavor. Cook the jumbo pasta shells for 10-12 minutes. You want them al dente, so check the package. Once done, drain them and let them cool. This helps you handle them better later.

Preparing the Filling

In a big bowl, mix the chopped spinach and ricotta cheese. Add half of the mozzarella cheese, Parmesan cheese, and minced garlic. Then, crack in one egg. Sprinkle in the Italian seasoning, salt, and pepper. Stir until everything is well mixed. This filling is creamy and full of flavor.

Stuffing the Shells

Preheat your oven to 375°F (190°C). Take each shell and fill it with a spoonful of the spinach mixture. Be generous! Place the stuffed shells in a greased 9×13 inch baking dish. Make sure they fit snugly. This helps them cook evenly.

Baking Instructions

Pour marinara sauce over the stuffed shells. Cover each shell well with sauce. Then, sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbly, golden cheese!

Serving Suggestions

Once baked, take the dish out of the oven. Let it cool for a few minutes. Garnish with fresh basil leaves to add color and flavor. You can serve these shells with a simple salad or garlic bread for a complete meal. Enjoy your cheesy spinach stuffed shells!

Tips & Tricks

How to Avoid Sticking Pasta

To prevent pasta from sticking, use plenty of water. Boil a large pot with salted water. The salt adds flavor and helps the pasta cook better. Stir the pasta right after adding it to the pot. This keeps the shells from clumping together. When the shells are done, drain them well. Rinse them under cold water to stop the cooking. This also helps keep them from sticking.

Best Cheese Combinations

Mixing cheeses can make your dish richer. For cheesy spinach stuffed shells, I love using ricotta, mozzarella, and Parmesan. Ricotta gives the filling a creamy texture. Mozzarella adds that gooey stretch we all love. Parmesan brings a sharp flavor that balances well with the other cheeses. You can also try adding goat cheese for a tangy twist or cheddar for a sharper taste.

Enhancing Flavor with Herbs and Spices

Herbs and spices can take your dish to the next level. I like to add Italian seasoning, garlic, salt, and pepper to the filling. Fresh herbs, like basil or parsley, can brighten the flavors. You can also try a pinch of red pepper flakes if you want some heat. Just remember to taste your filling before stuffing the shells. Adjust the seasoning to your liking for the best results.

Pro Tips

  1. Use Fresh Spinach: Fresh spinach gives a vibrant flavor and a better texture compared to frozen spinach. Make sure to wash and chop it just before using.
  2. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the traditional filling.
  3. Make Ahead: You can prepare the stuffed shells a day in advance. Just cover and refrigerate them until you’re ready to bake.
  4. Garnish for Flavor: Fresh basil not only enhances the presentation but also adds a lovely aromatic touch that complements the dish perfectly.

Variations

Vegetarian Variations

You can easily make this dish vegetarian. The filling has spinach, ricotta, and mozzarella. You can add more veggies. Try using mushrooms, zucchini, or bell peppers. These add flavor and texture. You can also swap in kale for the spinach. It gives a nice twist.

Meat Options to Include

If you want to add meat, it’s simple. You can mix cooked chicken, ground beef, or sausage into the filling. Just cook the meat first and chop it small. This will add protein and a hearty taste. You might like to use a mix of meat and spinach. It makes a great combo.

Gluten-Free Substitutions

For a gluten-free option, choose gluten-free pasta shells. Many brands now offer good choices. You can find them at most grocery stores. Check the package for cooking times, as they may differ. You can also use quinoa or brown rice in place of shells. Just prepare it and layer it with the filling and sauce.

Storage Info

How to Store Leftovers

After you enjoy your cheesy spinach stuffed shells, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you have a lot, divide them into smaller portions. This makes it easy to grab a quick meal later.

Reheating Instructions

To reheat, preheat your oven to 350°F (175°C). Put the shells in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes or until warm. You can also microwave them. Place shells on a microwave-safe plate and cover with a damp paper towel. Heat in short bursts until hot.

Freezing Tips

If you want to freeze your cheesy spinach stuffed shells, wrap them tightly. Use plastic wrap or aluminum foil. Place them in a freezer-safe container. They can last up to three months in the freezer. When you are ready to eat, thaw them overnight in the fridge. Then, reheat as directed.

FAQs

Can I make Cheesy Spinach Stuffed Shells ahead of time?

Yes, you can make Cheesy Spinach Stuffed Shells ahead of time. Prepare the shells and filling. Stuff the shells and place them in the baking dish. Cover with foil and store in the fridge. This works well for up to 24 hours. When ready to bake, add extra time if they are cold.

How do I make the stuffed shells spicier?

To add spice, use pepper jack cheese. You can also mix in red pepper flakes. Adding chopped jalapeños gives a nice kick. For a simple twist, use spicy marinara sauce. Taste the filling before baking to adjust the heat.

What can I serve with Cheesy Spinach Stuffed Shells?

Pair these stuffed shells with a fresh salad. A simple green salad with a light vinaigrette works great. Garlic bread also makes a tasty side. You can add steamed veggies for more color and nutrients. For a fun twist, serve with a side of pesto.

You can make delicious Cheesy Spinach Stuffed Shells at home with ease. We covered key ingredients, how to pick fresh ones, and tasty filling ideas. You learned step-by-step cooking and baking tips. I shared ways to avoid sticking pasta and how to enhance flavors. You now know great vegetarian options and storage methods.

Remember, cooking is all about having fun and being creative. Enjoy making this dish your ow

To make cheesy spinach stuffed shells, you need: - 20 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 - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish You can change some ingredients if you need to. For a lighter option, use low-fat ricotta cheese. If you don't have mozzarella, try provolone or gouda. You can add cooked chicken or sausage for protein. For a vegan version, use tofu instead of cheese and a flax egg. If fresh spinach isn't available, frozen chopped spinach works too. Just make sure to drain it well. Choosing fresh ingredients makes your dish taste better. Look for bright green spinach with no wilting. The pasta shells should be intact, not cracked. For cheese, pick blocks instead of pre-shredded for better melting. When selecting garlic, pick firm cloves with no sprouting. Always check the expiration date on marinara sauce. Fresh basil should smell fragrant and look vibrant. {{ingredient_image_1}} To start, boil water in a large pot. Add salt for flavor. Cook the jumbo pasta shells for 10-12 minutes. You want them al dente, so check the package. Once done, drain them and let them cool. This helps you handle them better later. In a big bowl, mix the chopped spinach and ricotta cheese. Add half of the mozzarella cheese, Parmesan cheese, and minced garlic. Then, crack in one egg. Sprinkle in the Italian seasoning, salt, and pepper. Stir until everything is well mixed. This filling is creamy and full of flavor. Preheat your oven to 375°F (190°C). Take each shell and fill it with a spoonful of the spinach mixture. Be generous! Place the stuffed shells in a greased 9x13 inch baking dish. Make sure they fit snugly. This helps them cook evenly. Pour marinara sauce over the stuffed shells. Cover each shell well with sauce. Then, sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbly, golden cheese! Once baked, take the dish out of the oven. Let it cool for a few minutes. Garnish with fresh basil leaves to add color and flavor. You can serve these shells with a simple salad or garlic bread for a complete meal. Enjoy your cheesy spinach stuffed shells! To prevent pasta from sticking, use plenty of water. Boil a large pot with salted water. The salt adds flavor and helps the pasta cook better. Stir the pasta right after adding it to the pot. This keeps the shells from clumping together. When the shells are done, drain them well. Rinse them under cold water to stop the cooking. This also helps keep them from sticking. Mixing cheeses can make your dish richer. For cheesy spinach stuffed shells, I love using ricotta, mozzarella, and Parmesan. Ricotta gives the filling a creamy texture. Mozzarella adds that gooey stretch we all love. Parmesan brings a sharp flavor that balances well with the other cheeses. You can also try adding goat cheese for a tangy twist or cheddar for a sharper taste. Herbs and spices can take your dish to the next level. I like to add Italian seasoning, garlic, salt, and pepper to the filling. Fresh herbs, like basil or parsley, can brighten the flavors. You can also try a pinch of red pepper flakes if you want some heat. Just remember to taste your filling before stuffing the shells. Adjust the seasoning to your liking for the best results. Pro Tips Use Fresh Spinach: Fresh spinach gives a vibrant flavor and a better texture compared to frozen spinach. Make sure to wash and chop it just before using. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the traditional filling. Make Ahead: You can prepare the stuffed shells a day in advance. Just cover and refrigerate them until you're ready to bake. Garnish for Flavor: Fresh basil not only enhances the presentation but also adds a lovely aromatic touch that complements the dish perfectly. {{image_2}} You can easily make this dish vegetarian. The filling has spinach, ricotta, and mozzarella. You can add more veggies. Try using mushrooms, zucchini, or bell peppers. These add flavor and texture. You can also swap in kale for the spinach. It gives a nice twist. If you want to add meat, it’s simple. You can mix cooked chicken, ground beef, or sausage into the filling. Just cook the meat first and chop it small. This will add protein and a hearty taste. You might like to use a mix of meat and spinach. It makes a great combo. For a gluten-free option, choose gluten-free pasta shells. Many brands now offer good choices. You can find them at most grocery stores. Check the package for cooking times, as they may differ. You can also use quinoa or brown rice in place of shells. Just prepare it and layer it with the filling and sauce. After you enjoy your cheesy spinach stuffed shells, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you have a lot, divide them into smaller portions. This makes it easy to grab a quick meal later. To reheat, preheat your oven to 350°F (175°C). Put the shells in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes or until warm. You can also microwave them. Place shells on a microwave-safe plate and cover with a damp paper towel. Heat in short bursts until hot. If you want to freeze your cheesy spinach stuffed shells, wrap them tightly. Use plastic wrap or aluminum foil. Place them in a freezer-safe container. They can last up to three months in the freezer. When you are ready to eat, thaw them overnight in the fridge. Then, reheat as directed. Yes, you can make Cheesy Spinach Stuffed Shells ahead of time. Prepare the shells and filling. Stuff the shells and place them in the baking dish. Cover with foil and store in the fridge. This works well for up to 24 hours. When ready to bake, add extra time if they are cold. To add spice, use pepper jack cheese. You can also mix in red pepper flakes. Adding chopped jalapeños gives a nice kick. For a simple twist, use spicy marinara sauce. Taste the filling before baking to adjust the heat. Pair these stuffed shells with a fresh salad. A simple green salad with a light vinaigrette works great. Garlic bread also makes a tasty side. You can add steamed veggies for more color and nutrients. For a fun twist, serve with a side of pesto. You can make delicious Cheesy Spinach Stuffed Shells at home with ease. We covered key ingredients, how to pick fresh ones, and tasty filling ideas. You learned step-by-step cooking and baking tips. I shared ways to avoid sticking pasta and how to enhance flavors. You now know great vegetarian options and storage methods. Remember, cooking is all about having fun and being creative. Enjoy making this dish your own!

Cheesy Spinach Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and cheese mixture, topped with marinara sauce and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 cups marinara sauce
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Cook the jumbo shells according to package instructions until al dente, about 10-12 minutes. Drain and set aside to cool.
  • In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until all ingredients are well combined.
  • Preheat your oven to 375°F (190°C). Take each cooked pasta shell and fill it with a generous spoonful of the spinach and cheese mixture. Place the stuffed shells in a greased 9x13 inch baking dish.
  • Pour the marinara sauce evenly over the stuffed shells, ensuring all shells are covered. Sprinkle the remaining mozzarella cheese over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Let the dish cool for a few minutes before serving to enhance flavors.
Keyword cheese, pasta, spinach, stuffed shells

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