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Cheesy spinach stuffed shells bring joy to any dinner table. They are warm, creamy, and full of flavor. This dish is both simple and satisfying, making it perfect for busy nights or special occasions. The combination of spinach and cheese in each shell is delightful. You can find the full recipe above. Here are the main ingredients you will need: - 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 2 cups marinara sauce - 1 tablespoon olive oil - Fresh basil leaves for garnish These ingredients work together to create a creamy filling that tastes amazing. You can customize your cheesy spinach stuffed shells with these optional ingredients: - Cooked ground meat (like beef or turkey) for added protein - Extra veggies like mushrooms or bell peppers for more flavor - Different cheeses, such as feta or goat cheese, for a twist - Red pepper flakes for a spicy kick Feel free to get creative. Mixing and matching ingredients can lead to fun new flavors! First, you need to preheat your oven to 375°F (190°C). This step is key for baking your shells perfectly. Next, grab a large pot and fill it with water. Add some salt, then bring it to a boil. Once boiling, gently add the jumbo pasta shells. Cook them following the package instructions until they are al dente. This usually takes about 9 to 11 minutes. After cooking, drain the shells in a colander and let them cool a bit. This makes them easier to handle. Now, let’s move on to the filling. Heat a large skillet over medium heat. Add a tablespoon of olive oil to the pan. After the oil is hot, toss in the minced garlic. Sauté it for about 1 minute until it smells great. Then, add the chopped spinach to the skillet. Stir it around until it wilts, which takes about 2 to 3 minutes. Once wilted, take the skillet off the heat and let it cool a little. In a big mixing bowl, combine the ricotta cheese, half a cup of shredded mozzarella, grated Parmesan cheese, and one large egg. Add the sautéed spinach, dried Italian herbs, and season with salt and pepper. Mix everything until it’s creamy and well blended. For assembling, spread one cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. This keeps the shells moist. Carefully stuff each jumbo shell with the spinach and cheese mixture. Place them seam side up in the dish. Keep going until all the shells are filled. Once done, pour the rest of the marinara sauce over the stuffed shells. Make sure each shell is well coated. Lastly, sprinkle the remaining half cup of shredded mozzarella on top. Cover the dish tightly with aluminum foil and place it in your preheated oven. Bake for 25 minutes to let the flavors blend. After that, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. When finished, let it cool for a few minutes before serving. Enjoy your delicious Cheesy Spinach Stuffed Shells! For the complete recipe, check out the Full Recipe. To make the cheese mixture great, use fresh ingredients. I always use fresh spinach, ricotta, and mozzarella. These cheeses blend well and give a rich taste. Mix the ricotta, ½ cup mozzarella, and Parmesan in a bowl. Add one egg to bind it all together. This makes the filling creamy and keeps it from being too dry. When cooking the jumbo pasta shells, follow the package directions closely. This step is key. Boil water and add salt for flavor. Cook the shells until they are al dente. This means they should be firm but not hard. Drain the shells and cool them slightly. This makes stuffing easier and prevents burns. To keep your filling creamy, let the spinach cool before mixing. This helps the flavors come together without losing creaminess. Combine the garlic and spinach well with the cheeses. If the filling is too thick, add a bit of extra ricotta or a splash of milk. A creamy filling makes every bite delicious. For more details and steps, check the Full Recipe. {{image_4}} If you want to add meat to your cheesy spinach stuffed shells, ground beef or turkey works well. Cook the meat in your skillet before adding the garlic. Drain any excess fat, then mix it into your cheese and spinach filling. You can also use cooked sausage for a spicier kick. Just crumble it and add it to your mixture for a hearty twist. For a vegetarian twist, consider adding different veggies. You can mix in roasted red peppers, mushrooms, or even artichoke hearts. Just chop them finely and sauté with the spinach. This adds flavor and color to your dish. You can also swap out the marinara sauce for a creamy Alfredo sauce for a different taste. If you need a gluten-free option, use gluten-free jumbo pasta shells. Many brands offer this now. Just cook them according to package instructions. For the sauce, ensure your marinara is gluten-free. You can also make your own sauce to control the ingredients. This way, everyone can enjoy your cheesy spinach stuffed shells. For the full recipe, check it out in the earlier sections. To keep your cheesy spinach stuffed shells fresh, place them in an airtight container. Make sure the shells are cooled down before you store them. If you have leftover marinara sauce, you can save that in a separate container. Store your leftovers in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C). Cover your baking dish with foil and heat for about 20 minutes. This helps keep the shells moist. You can also use a microwave. Just place the shells in a microwave-safe dish and heat for about 2-3 minutes. Check if they are warm all the way through before eating. If you want to freeze your cheesy spinach stuffed shells, place them in a freezer-safe container. Make sure to wrap them tightly to avoid freezer burn. They can last up to three months. To cook frozen shells, thaw them in the fridge overnight. Then bake them as you normally would, adding a few extra minutes to the cooking time. For the full recipe, check out the recipe section above. Yes, you can swap kinds of cheese in this recipe. Try using goat cheese or feta for a tangy twist. You may also use cream cheese for a rich texture. Just keep the total amount similar to the original recipe. This lets you play with flavors while keeping the dish creamy and tasty. You can prepare Cheesy Spinach Stuffed Shells in advance. Make the stuffed shells and place them in a baking dish. Cover them with marinara sauce and cheese, then wrap with foil. Store the dish in the fridge for up to 24 hours. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the bake time. Serve these stuffed shells with a fresh salad to balance the meal. A simple green salad with a light vinaigrette works well. You can also add garlic bread for a crunchy side. If you want a heartier option, pair it with grilled chicken or a side of roasted vegetables. For the full recipe, check the earlier section. You learned how to make Cheesy Spinach Stuffed Shells. We covered the main ingredients, optional extras, and step-by-step instructions. I shared tips to perfect your dish and offered tasty variations for everyone. Remember to store leftovers properly and follow reheating tips. With this recipe, you can enjoy a hearty meal that fits your taste. Explore different cheeses and sides to match. Cooking should be fun and easy, and you now have what you need to succeed!

Cheesy Spinach Stuffed Shells

Indulge in the delightful flavors of Cheesy Spinach Stuffed Shells with this easy-to-follow recipe! Perfect for a cozy dinner, these jumbo pasta shells are filled with a creamy mixture of spinach, ricotta, and mozzarella, all topped with rich marinara sauce. Learn how to craft this comforting dish step-by-step. Click through to discover the full recipe and impress your family with a meal everyone will love!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

Salt and pepper to taste

2 cups marinara sauce

1 tablespoon olive oil

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C). This will ensure it's ready for baking your stuffed shells when they’re prepared.

    In a large pot, bring salted water to a boil and carefully add the jumbo pasta shells. Cook them according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly so they're easier to handle.

      Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

        Add the chopped spinach to the skillet, stirring occasionally until it wilts down, which should take about 2-3 minutes. Once wilted, remove the skillet from heat and let the spinach cool slightly.

          In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, grated Parmesan cheese, and the egg. Add in the sautéed spinach, dried Italian herbs, and season with salt and pepper. Mix thoroughly until all ingredients are well integrated into a creamy filling.

            Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. This layer will keep the shells moist during baking.

              Carefully stuff each jumbo shell with the spinach and cheese mixture and place them seam side up in the baking dish. Continue until all the shells are filled and arranged neatly in the sauce.

                Pour the remaining marinara sauce over the stuffed shells, ensuring each one is coated. Then, sprinkle the remaining 1/2 cup of shredded mozzarella evenly across the top.

                  Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the flavors to meld.

                    After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.

                      Once baked, remove the dish from the oven and let it cool for a few minutes before serving. If desired, garnish with fresh basil leaves for a colorful and aromatic touch.

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