Creamy Spinach Ricotta Stuffed Shells

$- 20 large pasta shells - 2 cups ricotta cheese - 1 cup cooked spinach, chopped - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon nutmeg - 2 cups marinara sauce - Fresh basil leaves, for garnish For Creamy Spinach Ricotta Stuffed Shells, gather these fresh and tasty ingredients. The large pasta shells hold the creamy filling well. Ricotta cheese gives a soft texture. Adding cooked spinach packs in nutrients and color. Mozzarella brings stretch and flavor, while Parmesan adds a savory bite. One egg helps bind the filling. Garlic and onion powder give depth. Season with salt, black pepper, and nutmeg for warmth. Marinara sauce adds moisture and tang. Fresh basil leaves are a lovely garnish. Each ingredient plays a role in making this dish special. Preheat your oven to 375°F (190°C). This step is key for even cooking. In a large pot, bring salted water to a boil. Add the pasta shells and cook them until they are al dente. Follow the package instructions for timing. After cooking, drain the shells and let them cool for a few minutes. In a mixing bowl, combine the following ingredients: - 2 cups ricotta cheese - 1 cup cooked spinach, chopped - 1/2 cup mozzarella cheese, shredded - 1/4 cup Parmesan cheese, grated - 1 egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon nutmeg Mix everything well until it becomes creamy and smooth. This mix adds flavor to the shells. Take each cooked shell and gently fill it with the ricotta mixture. You can use a teaspoon or a piping bag for this. Fill them generously but don’t overstuff. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells in the dish, seam side up. Pour the rest of the marinara sauce over the shells, covering them well. Sprinkle the remaining mozzarella and Parmesan cheese over the top of the stuffed shells. This will create a nice, cheesy crust. Cover the dish with foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbly cheese and a light golden color. Once done, take the dish out of the oven. Let it sit for about 5 minutes. Garnish with fresh basil leaves before serving. Enjoy your creamy spinach ricotta stuffed shells! To make great stuffed shells, cook the pasta just right. Follow the package's time for al dente. Overcooking can make shells too soft to hold the filling. Let them cool a bit after draining. For filling, a piping bag works wonders. It helps you fill each shell neatly. If you don’t have one, a spoon works too. Just be gentle to avoid breaking the shells. You can swap ingredients based on what you have. For the ricotta, cottage cheese is a good choice. It offers a similar texture and taste. If you want a non-dairy option, use tofu. Blend it to get a smooth consistency. You can also change the spinach. Kale or Swiss chard works well too. For the cheese, try goat cheese for a tangy twist. If you don't like nutmeg, skip it or use a pinch of cinnamon for warmth. Store any leftovers in an airtight container. You can keep them in the fridge for up to three days. If you want to freeze them, place the shells in a single layer. Use a freezer-safe dish or wrap them in plastic. To reheat, bake at 350°F (175°C) until heated through. Cover with foil to avoid drying out. Enjoying these leftovers is just as good as the first meal! {{image_2}} You can make stuffed shells heartier by adding protein. Cooked chicken or sausage works well. For chicken, use shredded rotisserie chicken. Mix it into the ricotta filling for extra flavor. If you prefer sausage, cook it first. Then, crumble it and stir it into the filling. This adds a savory touch that kids and adults love. If you want to switch things up, try other greens. Kale or Swiss chard can replace spinach. Cook and chop them just like you did with the spinach. You can also mix mushrooms into the filling. They add a rich texture and earthy flavor. You can enjoy a tasty meal while keeping it meat-free. While marinara is a classic choice, feel free to experiment with sauces. Alfredo sauce adds a creamy touch. You can also use pesto for a fresh, herbal flavor. For a spicy twist, try arrabbiata sauce. Each sauce brings out different flavors in the stuffed shells. So, feel free to be creative. Each serving of Creamy Spinach Ricotta Stuffed Shells has about 400 calories. This meal packs in a good balance of nutrients. You get around 15 grams of protein, 20 grams of fat, and 40 grams of carbs. The protein comes mainly from ricotta and mozzarella. The carbs are from the pasta shells and marinara sauce, which make this dish filling and satisfying. Spinach is a powerhouse of vitamins. It is rich in vitamins A, C, and K. These vitamins help with eye health, skin health, and blood clotting. Spinach also contains iron, which is great for energy. Ricotta cheese adds calcium, which is essential for strong bones. It also has protein, helping with muscle repair and growth. Together, they make this dish not only tasty but also nutritious. You can lower the calories in this dish easily. Here are a few tips: - Use low-fat ricotta cheese instead of regular. - Choose a marinara sauce with no added sugar. - Substitute some of the pasta shells with zucchini or eggplant slices. - Serve with a side salad to add volume without many calories. These small changes can make a delicious meal even lighter without losing flavor. Yes, you can prepare these shells in advance. Simply follow the recipe up to the baking step. Cover the dish with foil and store it in the fridge. You can bake them the next day. Just add a few extra minutes to the cooking time. To prevent breaking, cook the pasta shells until they are just al dente. This keeps them firm. After cooking, rinse them in cold water. This cools them down and stops the cooking process. Handle the shells gently when stuffing them. These stuffed shells pair well with a simple green salad. You can also serve garlic bread on the side. A light vinaigrette adds a nice touch. For a heartier meal, consider adding roasted vegetables. Yes, gluten-free pasta works well in this dish. Many brands make gluten-free shells. Just follow the cooking instructions on the package. This way, you can enjoy the dish without gluten. Store leftovers in an airtight container in the fridge. They last up to three days. To reheat, place them in a baking dish and cover with foil. Heat in the oven at 350°F (175°C) until warm. You can add extra marinara sauce if needed. This blog post shared a simple recipe for Creamy Spinach Ricotta Stuffed Shells. We covered the ingredients, step-by-step cooking instructions, and helpful tips. You learned how to make delicious shells and explore variations, like adding protein. Plus, I shared useful storage tips and nutritional facts. Overall, this dish is fun to make and tasty to eat. Enjoy impressing family and friends with this easy recipe!$

Creamy Spinach Ricotta Stuffed Shells

Indulge in the delightful flavors of Creamy Spinach Ricotta Stuffed Shells! This easy recipe brings together ricotta, spinach, and a rich marinara sauce for a dish that's perfect for any dinner. With simple steps and delicious results, you’ll want to make it again and again. Click through to discover how to create this comforting meal that everyone will love! #StuffedShells #PastaRecipe #VegetarianEats #ComfortFood

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Ingredients

20 large pasta shells

2 cups ricotta cheese

1 cup cooked spinach, chopped

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

2 cups marinara sauce

Fresh basil leaves, for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, half of the Parmesan cheese, egg, minced garlic, onion powder, salt, black pepper, and nutmeg. Mix until well combined and creamy.

Stuff the Shells: Take each cooked shell and carefully fill it with the spinach and ricotta mixture, using a teaspoon or piping bag for easy filling.

Assemble the Dish: Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the top, ensuring all shells are covered.

Add Cheese: Sprinkle the remaining mozzarella and Parmesan cheese over the shells.

Bake: Cover the dish with foil (to prevent excessive browning) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

Serve: Remove the dish from the oven and let it sit for about 5 minutes before serving. Garnish with fresh basil leaves.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4