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- 12 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role in the dish. The jumbo pasta shells hold the filling well. Fresh spinach adds a nice green color and healthy touch. Ricotta cheese gives a creamy texture. Shredded mozzarella adds gooey goodness. Grated Parmesan brings a salty bite. The beaten egg helps bind the filling together. Garlic and onion powders add flavor, while salt and pepper enhance all these tastes. Marinara sauce gives a rich base. Finally, fresh basil adds a burst of freshness. If you cannot find jumbo shells, use manicotti or even cannelloni. For a twist, swap spinach with kale or Swiss chard. Cottage cheese can replace ricotta if needed. You can use any cheese you like instead of mozzarella. Try adding feta for a tangy taste. If you want a vegan dish, use tofu instead of ricotta and skip the egg. Lastly, any pasta sauce will work if you do not have marinara. Start by boiling a large pot of water. Add a good amount of salt to the water. Once the water is boiling, add 12 jumbo pasta shells. Cook them according to the package instructions until they are al dente. After cooking, drain the shells and let them cool. Make sure they do not stick together. In a big mixing bowl, combine the spinach, ricotta cheese, half of the shredded mozzarella, and grated Parmesan cheese. Add in the beaten egg, garlic powder, onion powder, salt, and black pepper. Use a fork or spatula to mix everything well. The filling should be creamy and smooth. Preheat your oven to 375°F (190°C). Take a spoon or a piping bag to fill each shell with the spinach and cheese mixture. Be careful to fill them well but do not let the filling overflow. Take a baking dish and spread 1 cup of marinara sauce on the bottom. Lay the stuffed shells in a single layer over the sauce. Drizzle the remaining marinara sauce on top of the shells. Then, sprinkle the rest of the shredded mozzarella cheese over everything. Cover the baking dish with aluminum foil. Place it in the oven and bake for 25 minutes. After this, remove the foil and bake for another 10 minutes. This will make the cheese bubbly and slightly golden. Once baked, let the dish cool for about 5 minutes. This helps the flavors blend. Garnish with fresh basil leaves before serving. This adds color and a nice touch of flavor. Serve your stuffed shells warm and enjoy! To make your stuffed shells stand out, use fresh ingredients. Fresh spinach adds a bright taste. Mix your filling well. Each bite should burst with flavor. Make sure your shells are cooked al dente. This helps them hold their shape. When stuffing, don’t overfill. Leave a little space to avoid spills. Lastly, let the dish rest before serving. This helps the flavors mingle. Avoid using old pasta shells. They can break easily. Don't skip the salt in the pasta water. It adds flavor to the shells. Watch the baking time closely. Overbaking can lead to dry shells. If you use too much sauce, it can make the shells soggy. Keep the filling balanced. Too much cheese can overpower the spinach. You can prepare the stuffed shells in advance. Stuff the shells and place them in the baking dish. Cover with plastic wrap and refrigerate for up to 24 hours. When ready to cook, add a few extra minutes to the baking time. You can also freeze the stuffed shells. Just make sure to wrap them well. Thaw them overnight in the fridge before baking. This makes meal prep easy and quick. {{image_4}} You can add protein to your cheesy spinach stuffed shells. Ground beef, turkey, or chicken work well. Cook the meat in a pan until brown. Mix it into the spinach and cheese filling. This adds flavor and makes the dish heartier. For a tasty twist, try adding cooked sausage. It adds great spice to each bite. If you want a vegan version, swap the cheeses. Use a plant-based ricotta or tofu instead. You can blend silken tofu with nutritional yeast and garlic for a creamy texture. For cheese flavor, add vegan mozzarella shreds. Use aquafaba instead of the egg to bind the filling. This keeps the dish creamy and delicious without dairy. You can change up the sauce for your stuffed shells. Instead of marinara, try a creamy Alfredo sauce. This gives the dish a rich flavor. A pesto sauce also adds a fresh, herby taste. If you like spice, use a spicy arrabbiata sauce. Each sauce change creates a new experience while keeping the filling the same. To keep your cheesy spinach stuffed shells fresh, let them cool first. Place any leftovers in an airtight container. Store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you're ready to eat the leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish. Cover them with foil to keep them moist. Bake for about 20 minutes or until hot. You can also microwave them for a quick option. Just cover them with a microwave-safe lid and heat for 2-3 minutes. If you want to freeze the stuffed shells, prepare them as usual but do not bake them. Place the filled shells in a single layer on a baking sheet. Freeze them for 1-2 hours, then transfer them to a freezer bag. Be sure to label the bag with the date. They will last up to three months in the freezer. When you're ready to cook, bake them straight from the freezer. Just add an extra 10-15 minutes to the baking time. Yes, you can use regular pasta. However, jumbo shells hold the filling better. If you choose regular pasta, try using lasagna sheets or manicotti. They can also work well for stuffing. To prevent sticking, add salt to the boiling water. Stir the shells gently while cooking. After draining, spread them out on a baking sheet. You can also drizzle a bit of olive oil over them. This keeps them from clumping. These shells pair well with a simple green salad. You can also serve garlic bread alongside them. A light drizzle of balsamic vinegar adds nice flavor. For drinks, a crisp white wine nicely complements the dish. You can keep leftovers in the fridge for about three to four days. Store them in an airtight container. If you want to keep them longer, consider freezing them. This way, they can last for up to three months. You learned how to make cheesy spinach stuffed shells today. We covered ingredients, measurements, and substitutions. You know the steps for cooking and baking the dish. I shared tips for perfecting the shells and avoiding common mistakes. Plus, you explored variations with protein, vegan options, and sauces. Remember to store and reheat leftovers the right way. Happy cooking, and enjoy your tasty meal!

Cheesy Spinach Stuffed Shells

Indulge in the ultimate comfort food with these Cheesy Spinach Stuffed Shells! This easy recipe features jumbo pasta filled with a creamy spinach and cheese mixture, topped with marinara sauce and bubbly mozzarella. Perfect for family dinners or entertaining, these stuffed shells are sure to impress. Click through for the full recipe and make your meal unforgettable! #CheesySpinachStuffedShells #PastaRecipes #ComfortFood #DinnerIdeas
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Ingredients
  

12 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water, then carefully add the jumbo pasta shells. Cook according to the package instructions, ensuring they are al dente. Once cooked, drain the shells and set aside to cool slightly, making sure they don't stick together.

    Prepare the Filling: In a large mixing bowl, combine the finely chopped spinach, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, the beaten egg, garlic powder, onion powder, salt, and black pepper. Use a fork or spatula to mix the ingredients thoroughly until the mixture is well combined and creamy.

      Stuff the Shells: Preheat your oven to 375°F (190°C). Using a spoon or a piping bag, carefully fill each cooked pasta shell with the spinach and cheese filling, ensuring they are generously filled without overflowing.

        Assemble the Dish: Smoothly spread 1 cup of marinara sauce over the bottom of a baking dish. Arrange the stuffed shells in a single layer atop the sauce. Drizzle the remaining marinara sauce over the top of the shells, then sprinkle the rest of the shredded mozzarella cheese evenly across the dish.

          Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden, creating a delightful crust.

            Garnish and Serve: Once the dish is out of the oven, allow it to cool for about 5 minutes to let the flavors settle. Garnish with fresh basil leaves before serving to add a pop of color and flavor.

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

                - Presentation Tips: Serve the stuffed shells on individual plates, drizzled with extra marinara sauce, and a few sprigs of basil on top for an elegant touch. Enjoy your delicious creation!