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To make Cheesy Spinach Stuffed Shells, gather these items: - 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 large egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Olive oil for drizzling When choosing your ingredients, I suggest brands that focus on quality. For pasta, Barilla is a solid choice. Use Galbani for ricotta and mozzarella cheese. For Parmesan, look for Grana Padano. These brands offer great flavor and texture. If you need alternatives, there are many options. You can use frozen spinach if fresh is not available. Just make sure to thaw and drain it well. For ricotta, cottage cheese works in a pinch. If you want a dairy-free version, try a plant-based ricotta. You can also swap marinara sauce with any tomato sauce you prefer. This flexibility lets you create a dish that suits your taste. For a kick, add some red pepper flakes to the filling. These options help you customize your Cheesy Spinach Stuffed Shells. For the full recipe, refer to the earlier section. First, you need to cook the jumbo pasta shells. Follow the package instructions carefully. Usually, boiling them for about 8 to 10 minutes will do. They should be al dente, which means they should still be firm. After cooking, drain the shells in a colander and rinse them with cold water. This stops the cooking process. Set them aside to cool while you make the filling. In a large bowl, combine the chopped spinach, ricotta cheese, and half of the mozzarella. Add the grated Parmesan cheese, large egg, minced garlic, Italian seasoning, salt, and pepper. Mix all these together well. You want the spinach and cheese to blend evenly. This filling is what makes your shells so tasty! Next, grab a baking dish and spread one cup of marinara sauce at the bottom. Now, take a stuffed shell and fill it with the spinach mixture using a teaspoon. Place each stuffed shell open side up in the dish. Once you've filled all the shells, pour the rest of the marinara sauce on top. Sprinkle the remaining mozzarella and Parmesan cheese over everything. Drizzle a little olive oil on top for extra flavor. Cover the dish with aluminum foil and bake it in a preheated oven at 350°F for 25 minutes. Then, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden brown. Let it cool for a few minutes before serving. Enjoy your Cheesy Spinach Stuffed Shells! For the complete recipe, check the Full Recipe section. To make perfect stuffed shells, cook the pasta just right. Boil them until they are al dente. This keeps them firm and easy to handle. After cooking, drain and rinse them gently. This helps stop the cooking process. Place the shells on a clean kitchen towel to dry. This way, they won’t stick together. To get that perfect cheese melt, use a mix of cheeses. I suggest mozzarella and Parmesan. They melt well and add great flavor. When you bake the shells, cover them with foil for the first part of baking. This traps the steam and helps the cheese melt perfectly. Remove the foil in the last 15 minutes for a nice golden top. For a stunning presentation, serve the stuffed shells on a large platter. Add a drizzle of marinara sauce on top. This not only looks good but also adds flavor. Finish with fresh basil leaves and a sprinkle of extra Parmesan cheese. This adds color and makes your dish pop. Enjoy your cheesy creation with pride! You can find the full recipe to guide you through this process. {{image_2}} You can easily add meat to your cheesy spinach stuffed shells. Ground beef or sausage works best. Brown the meat in a skillet before mixing it with the cheese and spinach. This gives your dish a savory depth. Another great option is diced chicken. Just make sure it’s cooked and shredded. You can also try prosciutto for a salty kick. These meat additions can make your meal heartier and more filling. If you want to keep it vegetarian, you can enhance the filling with other veggies. Consider adding mushrooms, bell peppers, or zucchini for extra flavor. Sauté these veggies before mixing them with the spinach and cheese. They will add texture and taste without losing the essence of the dish. You can also use different cheeses, like feta or goat cheese, to change the flavor profile while keeping it meat-free. To make this dish gluten-free, just swap out the pasta shells. Look for gluten-free jumbo pasta shells made from rice or corn. Make sure you check the label for any hidden gluten. You can also use zucchini noodles as a fun alternative. Just layer the filling directly on the noodles, roll them up, and bake as usual. These adaptations keep the same cheesy goodness but cater to your dietary needs. For the full recipe, check the details above. Store any leftover Cheesy Spinach Stuffed Shells in an airtight container. Keep them in the fridge for up to three days. Make sure to let the dish cool before you seal it. This helps keep the shells fresh and tasty. You can freeze these stuffed shells for later meals. First, let them cool completely. Then, place them in a freezer-safe container. You can also wrap them tightly in plastic wrap, then foil. They will stay good in the freezer for up to three months. Just remember to label the container with the date. To reheat, take the shells out of the fridge or freezer. If frozen, let them thaw overnight in the fridge. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes. If they were frozen, it might take a bit longer. Check that they are hot all the way through. You can add a little marinara sauce on top for extra moisture. Enjoy your meal again! You can add more flavor to the spinach filling in several ways. First, try using more garlic or adding onion for a sweet taste. You can also mix in herbs like basil, parsley, or dill. A pinch of red pepper flakes gives a nice kick, too. For a richer taste, use different cheeses like feta or goat cheese. These tips will make your Cheesy Spinach Stuffed Shells even more delicious. Yes, you can prepare Cheesy Spinach Stuffed Shells in advance. Just follow the recipe up to the baking step. Once you stuff the shells, cover them tightly with plastic wrap or foil. You can store them in the fridge for up to two days. If you want to freeze them, place the unbaked shells in an airtight container. They will last for up to three months. When ready, bake straight from the freezer, adding a bit more time to cook. Stuffed shells pair well with many side dishes. A fresh garden salad with a light vinaigrette is a great choice. Garlic bread or breadsticks add a nice touch, too. You can also serve roasted vegetables like zucchini or bell peppers. If you want something hearty, try a creamy risotto. These sides will complement your Cheesy Spinach Stuffed Shells nicely. For the full recipe, check out the earlier section. You’ve learned about making cheesy spinach stuffed shells from the ingredients to cooking tips. I shared some great brands and substitutions for the best flavor. You can customize this dish with meats or go vegetarian, and I've included storage tips for leftovers. Remember, great filling adds flavor, and presentation matters too. Enjoy creating this tasty meal that your loved ones will enjoy. Dive in and have fun in the kitchen!

Cheesy Spinach Stuffed Shells

Elevate your dinner game with these Cheesy Spinach Stuffed Shells! This flavorful and easy recipe combines creamy spinach and melty cheese stuffed into jumbo pasta shells, then baked to perfection. Perfect for families or a cozy night in, these delicious shells impress everyone at the table. Ready to try this mouthwatering dish? Click through to explore the complete recipe and tips for customization to suit your taste!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

Olive oil for drizzling

Instructions
 

Preheat your oven to 350°F (175°C).

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

      In a large bowl, combine the chopped spinach, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until everything is thoroughly combined.

        In a baking dish, spread 1 cup of marinara sauce evenly on the bottom.

          Using a teaspoon, carefully stuff each jumbo shell with the spinach and cheese mixture. Place the stuffed shells in the baking dish, open side up.

            Once all the shells are stuffed, pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese. Drizzle a little olive oil over the top to enhance the flavors.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                  Let the dish cool for a few minutes before serving to allow the flavors to meld.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                      - Presentation Tips: Serve the stuffed shells garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese for an added touch of elegance. Enjoy your delicious Cheesy Spinach Stuffed Shells!