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Lisa Dishes

Cheesy Spinach Stuffed Shells Flavorful Comfort Meal

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- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1 egg, lightly beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish (optional) To prepare this dish, you need to measure your ingredients carefully. The jumbo pasta shells hold the cheesy filling and add a nice shape. Use one cup of ricotta and one cup of mozzarella to make it creamy. Fresh spinach brings color and nutrients. Grate the Parmesan finely for a rich flavor. The egg helps bind the filling. The marinara sauce adds moisture and zest. Use one teaspoon each of garlic powder and Italian seasoning for taste. Adjust salt and pepper to fit your taste. If you don't have jumbo shells, you can use manicotti. For a lighter option, swap ricotta for cottage cheese. You can also mix in some artichoke hearts or mushrooms with the spinach. If you're short on mozzarella, try provolone or gouda. For a vegan version, use tofu instead of cheese and a vegan egg replacer. {{ingredient_image_1}} Start by heating a large pot of water. Once it boils, add the jumbo pasta shells. Cook them until they are al dente, which means they should still be firm. This takes about 8 to 10 minutes. Drain the shells and let them cool for a few minutes. Set them aside on a plate or tray. You want to avoid sticking, so make sure they have space. In a large bowl, mix the ricotta cheese, 1/2 cup of mozzarella cheese, and grated Parmesan cheese. Add in the chopped fresh spinach. Next, crack one egg and beat it lightly before adding it to the mix. Sprinkle in the garlic powder and Italian seasoning, then add salt and pepper to taste. Stir everything together until it looks creamy and well combined. Take a 9x13 inch baking dish and spread 1 cup of marinara sauce on the bottom. This adds flavor and keeps the shells moist. Now, take each pasta shell and stuff it with the cheese and spinach mixture. Place the filled shells in the baking dish on top of the sauce. Once all the shells are in, pour the rest of the marinara sauce over them. Make sure each shell is covered. Finally, sprinkle the remaining mozzarella cheese on top. Cover the baking dish with aluminum foil. Preheat your oven to 375°F (190°C) if you haven’t done so already. Bake the covered dish for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You will know they are ready when the cheese is bubbly and golden. Once you take the dish out of the oven, let it cool for a few minutes. This helps the filling set. If you want, you can garnish with fresh basil leaves for a pop of color and flavor. Serve the cheesy spinach stuffed shells warm, and enjoy every cheesy bite! To boost flavor in your cheesy spinach stuffed shells, try these tips: - Add spices: Mix in a pinch of crushed red pepper for a kick. - Use fresh herbs: Basil or parsley adds bright notes. - Infuse your sauce: Stir in sautéed onions or bell peppers in the marinara. - Experiment with cheese: Blend in goat cheese or feta for a tangy twist. These small changes can transform your dish into something special. Here are some common mistakes that can ruin your stuffed shells: - Overcooking pasta: Cook them just until al dente. They will soften more while baking. - Skipping the seasoning: Always add salt and pepper to your filling. - Not covering with sauce: Make sure to cover shells with marinara to keep them moist. - Overstuffing shells: Fill them generously, but don’t pack too tightly. Avoiding these errors will help you achieve the best flavor and texture. Stuffing shells can be tricky but follow these tips for success: - Use a piping bag: This makes filling the shells neat and easy. - Spoon in filling gently: Take your time to avoid tearing the shells. - Line them up: Place them in the dish snugly but not overcrowded. - Top with cheese: Always sprinkle extra cheese on top for a cheesy crust. These practices will elevate your dish and make it look great on the table. Pro Tips Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach rather than frozen. Fresh spinach will wilt beautifully and add a vibrant color to your dish. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique twist. This will enhance the flavor profile of your stuffed shells. Make Ahead: Prepare the stuffed shells in advance and store them in the fridge. Just pop them in the oven when you're ready to serve, making meal time a breeze. Garnish Creatively: Adding fresh basil or a sprinkle of crushed red pepper flakes on top before serving can elevate the dish and provide an extra layer of flavor. {{image_2}} You can mix things up with the filling. Try adding cooked chicken or sausage for extra protein. For a lighter option, use zucchini or mushrooms. They add great flavor and texture. You can also swap spinach for other greens like kale or Swiss chard. Each change gives a fresh twist to this dish. To make this recipe dairy-free, use vegan ricotta or cashew cheese. You can blend soaked cashews with nutritional yeast for a creamy filling. Replace mozzarella with vegan cheese shreds for that melty goodness. For the egg, use flaxseed meal mixed with water. This will bind the filling just as well! While marinara is classic, you can try other sauces. Alfredo sauce adds a rich, creamy touch. Pesto brings a bright, herby flavor. You could even use a tomato basil sauce for a fresh taste. Each sauce choice changes the whole vibe of the dish, so have fun experimenting! You may have some Cheesy Spinach Stuffed Shells left. To store them, let the dish cool down. Transfer the shells to an airtight container. Make sure to cover them well. They will stay fresh in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat your stuffed shells, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish. Add a spoon of marinara sauce over them for moisture. Cover with foil and heat for about 20 minutes. In the microwave, heat on medium power in short bursts. Check after each minute until warm. If you freeze the shells, they can last for up to three months. Use a freezer-safe container or wrap them tightly in foil. To thaw, move them to the fridge overnight. If you need to hurry, you can use the microwave. After thawing, reheat them following the instructions above. Enjoy your cheesy treat anytime! Bake Cheesy Spinach Stuffed Shells for 25 minutes covered with foil. After that, remove the foil and bake for another 10-15 minutes. This helps the cheese become bubbly and golden. It’s key to check that the dish is hot throughout before serving. Yes, you can make this dish ahead of time. Prepare the shells and fill them, then cover and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time. This makes it easy for busy days or when hosting friends. Cheesy Spinach Stuffed Shells pair well with a simple salad or garlic bread. A side of steamed veggies also complements the dish nicely. You can also serve it with extra marinara sauce for dipping. This adds a nice touch and keeps everything flavorful. Yes, there are many ways to adapt this recipe. For a gluten-free option, use gluten-free pasta shells. If you need a dairy-free dish, replace the cheeses with plant-based alternatives. You can also skip the egg for a vegan option. These changes keep the meal tasty while catering to different diets. You now know how to make Cheesy Spinach Stuffed Shells. We covered the key ingredients, measurements, and substitutions. I shared step-by-step instructions for prepping, filling, and baking. Tips helped sharpen your skills, while variations fit different diets and tastes. Don’t forget storage methods to keep leftovers fresh and tasty. These shells are a fun dish for any meal. Try them out, and enjoy the delicious results!

WANT TO SAVE THIS RECIPE?

Craving a warm, cheesy dish that feels like a hug? Cheesy Spinach Stuffed Shells are your answer! This delightful recipe combines jumbo pasta shells, creamy cheeses, and fresh spinach into a mouthwatering meal. Whether you’re cooking for family or friends, this comforting dish is sure to please. Join me as I walk you through the simple steps and tasty tips to create this flavorful comfort meal that everyone will love!

Why I Love This Recipe

  1. Comfort Food Classic: This recipe brings together comforting flavors that remind me of family dinners and cozy nights in.
  2. Easy Preparation: With simple steps and minimal fuss, these stuffed shells come together quickly, making them perfect for busy weeknights.
  3. Healthier Option: Packed with spinach and protein from ricotta, this dish is a nutritious twist on traditional pasta meals.
  4. Customizable Delight: You can easily adapt the filling or sauce to your taste preferences, making it a versatile recipe for any occasion.

Ingredients

List of Required Ingredients

– 20 jumbo pasta shells

– 1 cup ricotta cheese

– 1 cup shredded mozzarella cheese

– 1 cup fresh spinach, chopped

– 1/2 cup grated Parmesan cheese

– 1 egg, lightly beaten

– 2 cups marinara sauce

– 1 teaspoon garlic powder

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

– Fresh basil leaves for garnish (optional)

Ingredient Measurement Guide

To prepare this dish, you need to measure your ingredients carefully. The jumbo pasta shells hold the cheesy filling and add a nice shape. Use one cup of ricotta and one cup of mozzarella to make it creamy. Fresh spinach brings color and nutrients. Grate the Parmesan finely for a rich flavor. The egg helps bind the filling. The marinara sauce adds moisture and zest. Use one teaspoon each of garlic powder and Italian seasoning for taste. Adjust salt and pepper to fit your taste.

Suggested Ingredient Substitutions

If you don’t have jumbo shells, you can use manicotti. For a lighter option, swap ricotta for cottage cheese. You can also mix in some artichoke hearts or mushrooms with the spinach. If you’re short on mozzarella, try provolone or gouda. For a vegan version, use tofu instead of cheese and a vegan egg replacer.

Step-by-Step Instructions

Prepping the Pasta Shells

Start by heating a large pot of water. Once it boils, add the jumbo pasta shells. Cook them until they are al dente, which means they should still be firm. This takes about 8 to 10 minutes. Drain the shells and let them cool for a few minutes. Set them aside on a plate or tray. You want to avoid sticking, so make sure they have space.

Preparing the Cheese and Spinach Filling

In a large bowl, mix the ricotta cheese, 1/2 cup of mozzarella cheese, and grated Parmesan cheese. Add in the chopped fresh spinach. Next, crack one egg and beat it lightly before adding it to the mix. Sprinkle in the garlic powder and Italian seasoning, then add salt and pepper to taste. Stir everything together until it looks creamy and well combined.

Assembling the Dish

Take a 9×13 inch baking dish and spread 1 cup of marinara sauce on the bottom. This adds flavor and keeps the shells moist. Now, take each pasta shell and stuff it with the cheese and spinach mixture. Place the filled shells in the baking dish on top of the sauce. Once all the shells are in, pour the rest of the marinara sauce over them. Make sure each shell is covered. Finally, sprinkle the remaining mozzarella cheese on top.

Baking Instructions

Cover the baking dish with aluminum foil. Preheat your oven to 375°F (190°C) if you haven’t done so already. Bake the covered dish for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You will know they are ready when the cheese is bubbly and golden.

Cooling and Serving Tips

Once you take the dish out of the oven, let it cool for a few minutes. This helps the filling set. If you want, you can garnish with fresh basil leaves for a pop of color and flavor. Serve the cheesy spinach stuffed shells warm, and enjoy every cheesy bite!

Tips & Tricks

How to Enhance Flavor

To boost flavor in your cheesy spinach stuffed shells, try these tips:

– Add spices: Mix in a pinch of crushed red pepper for a kick.

– Use fresh herbs: Basil or parsley adds bright notes.

– Infuse your sauce: Stir in sautéed onions or bell peppers in the marinara.

– Experiment with cheese: Blend in goat cheese or feta for a tangy twist.

These small changes can transform your dish into something special.

Common Mistakes to Avoid

Here are some common mistakes that can ruin your stuffed shells:

– Overcooking pasta: Cook them just until al dente. They will soften more while baking.

– Skipping the seasoning: Always add salt and pepper to your filling.

– Not covering with sauce: Make sure to cover shells with marinara to keep them moist.

– Overstuffing shells: Fill them generously, but don’t pack too tightly.

Avoiding these errors will help you achieve the best flavor and texture.

Best Practices for Stuffing Shells

Stuffing shells can be tricky but follow these tips for success:

– Use a piping bag: This makes filling the shells neat and easy.

– Spoon in filling gently: Take your time to avoid tearing the shells.

– Line them up: Place them in the dish snugly but not overcrowded.

– Top with cheese: Always sprinkle extra cheese on top for a cheesy crust.

These practices will elevate your dish and make it look great on the table.

Pro Tips

  1. Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach rather than frozen. Fresh spinach will wilt beautifully and add a vibrant color to your dish.
  2. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique twist. This will enhance the flavor profile of your stuffed shells.
  3. Make Ahead: Prepare the stuffed shells in advance and store them in the fridge. Just pop them in the oven when you’re ready to serve, making meal time a breeze.
  4. Garnish Creatively: Adding fresh basil or a sprinkle of crushed red pepper flakes on top before serving can elevate the dish and provide an extra layer of flavor.

Variations

Alternative Fillings Suggestions

You can mix things up with the filling. Try adding cooked chicken or sausage for extra protein. For a lighter option, use zucchini or mushrooms. They add great flavor and texture. You can also swap spinach for other greens like kale or Swiss chard. Each change gives a fresh twist to this dish.

Dairy-Free or Vegan Modifications

To make this recipe dairy-free, use vegan ricotta or cashew cheese. You can blend soaked cashews with nutritional yeast for a creamy filling. Replace mozzarella with vegan cheese shreds for that melty goodness. For the egg, use flaxseed meal mixed with water. This will bind the filling just as well!

Different Sauce Options

While marinara is classic, you can try other sauces. Alfredo sauce adds a rich, creamy touch. Pesto brings a bright, herby flavor. You could even use a tomato basil sauce for a fresh taste. Each sauce choice changes the whole vibe of the dish, so have fun experimenting!

Storage Info

How to Store Leftovers

You may have some Cheesy Spinach Stuffed Shells left. To store them, let the dish cool down. Transfer the shells to an airtight container. Make sure to cover them well. They will stay fresh in the fridge for up to three days. If you want to keep them longer, consider freezing.

Reheating Instructions

To reheat your stuffed shells, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish. Add a spoon of marinara sauce over them for moisture. Cover with foil and heat for about 20 minutes. In the microwave, heat on medium power in short bursts. Check after each minute until warm.

Freezing Tips and Thawing

If you freeze the shells, they can last for up to three months. Use a freezer-safe container or wrap them tightly in foil. To thaw, move them to the fridge overnight. If you need to hurry, you can use the microwave. After thawing, reheat them following the instructions above. Enjoy your cheesy treat anytime!

FAQs

How long to bake Cheesy Spinach Stuffed Shells?

Bake Cheesy Spinach Stuffed Shells for 25 minutes covered with foil. After that, remove the foil and bake for another 10-15 minutes. This helps the cheese become bubbly and golden. It’s key to check that the dish is hot throughout before serving.

Can I make this recipe ahead of time?

Yes, you can make this dish ahead of time. Prepare the shells and fill them, then cover and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time. This makes it easy for busy days or when hosting friends.

What can I serve with Cheesy Spinach Stuffed Shells?

Cheesy Spinach Stuffed Shells pair well with a simple salad or garlic bread. A side of steamed veggies also complements the dish nicely. You can also serve it with extra marinara sauce for dipping. This adds a nice touch and keeps everything flavorful.

Are there any variations for dietary restrictions?

Yes, there are many ways to adapt this recipe. For a gluten-free option, use gluten-free pasta shells. If you need a dairy-free dish, replace the cheeses with plant-based alternatives. You can also skip the egg for a vegan option. These changes keep the meal tasty while catering to different diets.

You now know how to make Cheesy Spinach Stuffed Shells. We covered the key ingredients, measurements, and substitutions. I shared step-by-step instructions for prepping, filling, and baking. Tips helped sharpen your skills, while variations fit different diets and tastes. Don’t forget storage methods to keep leftovers fresh and tasty. These shells are a fun dish for any meal. Try them out, and enjoy the delicious result

- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1 egg, lightly beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish (optional) To prepare this dish, you need to measure your ingredients carefully. The jumbo pasta shells hold the cheesy filling and add a nice shape. Use one cup of ricotta and one cup of mozzarella to make it creamy. Fresh spinach brings color and nutrients. Grate the Parmesan finely for a rich flavor. The egg helps bind the filling. The marinara sauce adds moisture and zest. Use one teaspoon each of garlic powder and Italian seasoning for taste. Adjust salt and pepper to fit your taste. If you don't have jumbo shells, you can use manicotti. For a lighter option, swap ricotta for cottage cheese. You can also mix in some artichoke hearts or mushrooms with the spinach. If you're short on mozzarella, try provolone or gouda. For a vegan version, use tofu instead of cheese and a vegan egg replacer. {{ingredient_image_1}} Start by heating a large pot of water. Once it boils, add the jumbo pasta shells. Cook them until they are al dente, which means they should still be firm. This takes about 8 to 10 minutes. Drain the shells and let them cool for a few minutes. Set them aside on a plate or tray. You want to avoid sticking, so make sure they have space. In a large bowl, mix the ricotta cheese, 1/2 cup of mozzarella cheese, and grated Parmesan cheese. Add in the chopped fresh spinach. Next, crack one egg and beat it lightly before adding it to the mix. Sprinkle in the garlic powder and Italian seasoning, then add salt and pepper to taste. Stir everything together until it looks creamy and well combined. Take a 9x13 inch baking dish and spread 1 cup of marinara sauce on the bottom. This adds flavor and keeps the shells moist. Now, take each pasta shell and stuff it with the cheese and spinach mixture. Place the filled shells in the baking dish on top of the sauce. Once all the shells are in, pour the rest of the marinara sauce over them. Make sure each shell is covered. Finally, sprinkle the remaining mozzarella cheese on top. Cover the baking dish with aluminum foil. Preheat your oven to 375°F (190°C) if you haven’t done so already. Bake the covered dish for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You will know they are ready when the cheese is bubbly and golden. Once you take the dish out of the oven, let it cool for a few minutes. This helps the filling set. If you want, you can garnish with fresh basil leaves for a pop of color and flavor. Serve the cheesy spinach stuffed shells warm, and enjoy every cheesy bite! To boost flavor in your cheesy spinach stuffed shells, try these tips: - Add spices: Mix in a pinch of crushed red pepper for a kick. - Use fresh herbs: Basil or parsley adds bright notes. - Infuse your sauce: Stir in sautéed onions or bell peppers in the marinara. - Experiment with cheese: Blend in goat cheese or feta for a tangy twist. These small changes can transform your dish into something special. Here are some common mistakes that can ruin your stuffed shells: - Overcooking pasta: Cook them just until al dente. They will soften more while baking. - Skipping the seasoning: Always add salt and pepper to your filling. - Not covering with sauce: Make sure to cover shells with marinara to keep them moist. - Overstuffing shells: Fill them generously, but don’t pack too tightly. Avoiding these errors will help you achieve the best flavor and texture. Stuffing shells can be tricky but follow these tips for success: - Use a piping bag: This makes filling the shells neat and easy. - Spoon in filling gently: Take your time to avoid tearing the shells. - Line them up: Place them in the dish snugly but not overcrowded. - Top with cheese: Always sprinkle extra cheese on top for a cheesy crust. These practices will elevate your dish and make it look great on the table. Pro Tips Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach rather than frozen. Fresh spinach will wilt beautifully and add a vibrant color to your dish. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique twist. This will enhance the flavor profile of your stuffed shells. Make Ahead: Prepare the stuffed shells in advance and store them in the fridge. Just pop them in the oven when you're ready to serve, making meal time a breeze. Garnish Creatively: Adding fresh basil or a sprinkle of crushed red pepper flakes on top before serving can elevate the dish and provide an extra layer of flavor. {{image_2}} You can mix things up with the filling. Try adding cooked chicken or sausage for extra protein. For a lighter option, use zucchini or mushrooms. They add great flavor and texture. You can also swap spinach for other greens like kale or Swiss chard. Each change gives a fresh twist to this dish. To make this recipe dairy-free, use vegan ricotta or cashew cheese. You can blend soaked cashews with nutritional yeast for a creamy filling. Replace mozzarella with vegan cheese shreds for that melty goodness. For the egg, use flaxseed meal mixed with water. This will bind the filling just as well! While marinara is classic, you can try other sauces. Alfredo sauce adds a rich, creamy touch. Pesto brings a bright, herby flavor. You could even use a tomato basil sauce for a fresh taste. Each sauce choice changes the whole vibe of the dish, so have fun experimenting! You may have some Cheesy Spinach Stuffed Shells left. To store them, let the dish cool down. Transfer the shells to an airtight container. Make sure to cover them well. They will stay fresh in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat your stuffed shells, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish. Add a spoon of marinara sauce over them for moisture. Cover with foil and heat for about 20 minutes. In the microwave, heat on medium power in short bursts. Check after each minute until warm. If you freeze the shells, they can last for up to three months. Use a freezer-safe container or wrap them tightly in foil. To thaw, move them to the fridge overnight. If you need to hurry, you can use the microwave. After thawing, reheat them following the instructions above. Enjoy your cheesy treat anytime! Bake Cheesy Spinach Stuffed Shells for 25 minutes covered with foil. After that, remove the foil and bake for another 10-15 minutes. This helps the cheese become bubbly and golden. It’s key to check that the dish is hot throughout before serving. Yes, you can make this dish ahead of time. Prepare the shells and fill them, then cover and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time. This makes it easy for busy days or when hosting friends. Cheesy Spinach Stuffed Shells pair well with a simple salad or garlic bread. A side of steamed veggies also complements the dish nicely. You can also serve it with extra marinara sauce for dipping. This adds a nice touch and keeps everything flavorful. Yes, there are many ways to adapt this recipe. For a gluten-free option, use gluten-free pasta shells. If you need a dairy-free dish, replace the cheeses with plant-based alternatives. You can also skip the egg for a vegan option. These changes keep the meal tasty while catering to different diets. You now know how to make Cheesy Spinach Stuffed Shells. We covered the key ingredients, measurements, and substitutions. I shared step-by-step instructions for prepping, filling, and baking. Tips helped sharpen your skills, while variations fit different diets and tastes. Don’t forget storage methods to keep leftovers fresh and tasty. These shells are a fun dish for any meal. Try them out, and enjoy the delicious results!

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 Save Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, chopped spinach, grated Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly combined.
  • Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Stuff each cooked shell with the cheese and spinach mixture, placing them on top of the marinara sauce in the baking dish.
  • Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
  • Sprinkle the remaining mozzarella cheese over the top of the shells.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Allow to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword cheesy, Italian, pasta, spinach, stuffed shells

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