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To make delicious spinach ricotta stuffed shells, you will need: - 20 large conchiglie (stuffed pasta shells) - 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1 cup mozzarella cheese, shredded (plus more for topping) - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 teaspoons garlic powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 2 cups marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish You can enhance the flavor with these options: - A pinch of red pepper flakes for heat - A splash of lemon juice for brightness - Chopped sun-dried tomatoes for a tangy twist - Fresh herbs like parsley or thyme for freshness If you have dietary needs, try these substitutions: - For gluten-free, use gluten-free pasta shells. - For a vegetarian option, ensure all cheeses are vegetarian. - For dairy-free, swap ricotta and mozzarella with plant-based cheese. - For egg-free, use a flaxseed mixture instead of egg for binding. These options keep the dish tasty while meeting your needs. First, set your oven to 375°F (190°C). This helps the shells cook evenly. While the oven heats, get a pot of water boiling. Add a pinch of salt to the water. Cook 20 large conchiglie (stuffed pasta shells) according to the package until they are al dente. This means they should be firm but not hard. Once done, drain the shells and set them aside. Make sure they don’t stick together. Next, grab a large mixing bowl. Add 1 cup of ricotta cheese and 2 cups of chopped fresh spinach. Stir in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Then, beat 1 egg and add it to the mixture. This helps bind everything together. Season with 2 teaspoons of garlic powder, 1 teaspoon of dried Italian herbs, salt, and pepper. Mix until the filling looks smooth and creamy. Now it’s time to fill the shells. Take a baking dish and spread 1 cup of marinara sauce on the bottom. This keeps the shells moist while baking. Use a spoon or your fingers to gently fill each cooked shell with the spinach and ricotta mixture. Place the filled shells in the baking dish, one by one. Once all shells are filled, pour the remaining marinara sauce over them. Sprinkle extra mozzarella cheese on top for added flavor. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil. Bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden. Once done, take the dish out of the oven. Let it cool for a few minutes. Garnish with fresh basil leaves. Now your spinach ricotta stuffed shells are ready to enjoy! To make the best stuffed shells, cook the pasta just right. Follow the package instructions. Aim for al dente. This means the pasta should be firm to the bite. Overcooked pasta can break easily when you stuff it. Use a large pot with plenty of boiling water. Add a pinch of salt for flavor. After cooking, drain the shells gently and toss them with a bit of olive oil. This keeps them from sticking together. For the best cheese melt, choose high-quality mozzarella. Fresh mozzarella can melt beautifully. Mix it with shredded mozzarella for a great blend. When baking, cover the dish with aluminum foil for the first part. This helps the cheese melt evenly. Remove the foil near the end to brown the cheese. The cheese should bubble and turn golden. This adds a crispy layer on top, making the dish even more appealing. You can prepare stuffed shells ahead of time. Make the filling and stuff the shells a day in advance. Store them in the fridge until you are ready to bake. If you want to freeze them, do so before baking. Place the filled shells in a baking dish, cover with sauce, and wrap tightly. When you are ready to cook, thaw them in the fridge overnight. Bake as directed, adding a few extra minutes to ensure they heat through. This makes busy nights easier while still serving a delicious meal. {{image_2}} For those who crave meat, add cooked sausage or ground beef to the filling. Use about one cup of cooked meat per batch. Mix it with the ricotta, spinach, and cheeses. This gives the dish a hearty boost. You can also use shredded chicken or diced ham for variety. The meaty flavor pairs well with the creamy ricotta. To make this dish vegan, swap out the cheeses for plant-based options. Use vegan ricotta made from nuts or tofu. Substitute the egg with flaxseed meal mixed with water. It binds the filling well. For the sauce, choose a marinara without added dairy. This ensures a creamy yet dairy-free experience. For a gluten-free meal, select gluten-free pasta shells. Many brands offer this choice now. Ensure that your marinara sauce is also gluten-free. You can enjoy the same great flavors without the gluten. Always check labels to be sure. This way, everyone can join the family feast. After you enjoy your spinach ricotta stuffed shells, store leftovers in an airtight container. Place the dish in the fridge. They will stay fresh for about three to four days. Make sure to let them cool down first. This keeps the shells from getting soggy. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil to prevent drying out. Heat for about 20 minutes or until warm. You can also microwave individual servings for about two to three minutes. For long-term storage, freeze the stuffed shells. Place them in a freezer-safe dish, separating layers with parchment paper. They can last for up to three months. To thaw, move them from the freezer to the fridge for a few hours or overnight. Then, reheat as mentioned above. This method keeps the flavors fresh and delicious. You can pair stuffed shells with a fresh salad. A simple green salad works well. Garlic bread is another great side. Try a warm, crunchy loaf for dipping. You can also serve it with roasted veggies. They add color and flavor to your meal. Cooking stuffed shells takes about 35 to 40 minutes in total. This includes 25 minutes covered with foil and an extra 10 to 15 minutes uncovered. You want the cheese to bubble and brown nicely. Remember to check the shells to ensure they are hot all the way through. Yes, you can prepare stuffed shells ahead of time. Just assemble them in the baking dish without baking. Cover and store them in the fridge for up to two days. When you’re ready, bake them straight from the fridge. You may need to add a few extra minutes to the cooking time. Absolutely! You can switch up the cheeses based on your taste. Try using feta for a tangy flavor. Cheddar can add a sharp taste. You can even mix in some cream cheese for creaminess. Feel free to experiment and find your favorite cheese combo. The best way to reheat stuffed shells is in the oven. Preheat the oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 20-25 minutes until warmed throughout. This method keeps the shells from drying out and maintains their cheesy goodness. In this blog post, we covered all you need to make delicious Spinach Ricotta Stuffed Shells. We shared key ingredients and options for taste, along with easy steps for preparation and baking. You learned tips for perfect pasta and how to store leftovers. Finally, we explored tasty variations for dietary needs. With these insights, you can create a delightful meal that suits everyone. Happy cooking and enjoy your stuffed shells!

Spinach Ricotta Stuffed Shells

Indulge in the deliciousness of Cheesy Spinach Delight Shells! This easy recipe combines creamy ricotta, fresh spinach, and gooey mozzarella stuffed into large pasta shells, all topped with marinara sauce and extra cheese. Perfect for a cozy dinner, these flavorful shells will impress your family and friends. Click through to discover the detailed recipe and bring this comforting dish to your table tonight!
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Ingredients
  

20 large conchiglie (stuffed pasta shells)

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 cup mozzarella cheese, shredded (plus more for topping)

1/2 cup grated Parmesan cheese

1 egg, beaten

2 teaspoons garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

2 cups marinara sauce

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the conchiglie according to package instructions until al dente. Drain and set aside.

      In a large mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, dried Italian herbs, salt, and pepper. Mix until all ingredients are well incorporated.

        Spread 1 cup of marinara sauce evenly on the bottom of a large baking dish.

          Gently fill each cooked conchiglie with the spinach and ricotta mixture, using a spoon or your fingers. Arrange the filled shells in the baking dish on top of the sauce.

            Pour the remaining marinara sauce over the stuffed shells to cover them. Sprinkle additional mozzarella cheese on top for an extra cheesy finish.

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

                After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves for an added touch.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4