Indulgent Three-Cheese Stuffed Shells with Spinach
If you're looking for a dish that exemplifies comfort, look no further than these indulgent three-cheese stuffed shells with spinach. This recipe combines creamy ricotta, mozzarella, and parmesan for a rich and satisfying meal that feels like a warm embrace after a long day. Perfect for family gatherings or cozy dinners at home, the addition of spinach boosts nutrition and adds a lovely touch of color and flavor. With a luscious tomato sauce enveloping the cheesy pasta, every forkful is a reminder of why comfort food is so beloved.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups fresh spinach, chopped
- 1 egg, beaten
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- Prepare the Filling: In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, chopped spinach, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff the Shells: Preheat your oven to 375°F (190°C). Fill each cooked pasta shell with the cheese and spinach mixture and place them in a baking dish.
- Add Sauce: Pour marinara sauce over the stuffed shells, ensuring they're well-covered to keep them moist during baking.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
- Serve: Garnish with fresh basil if desired, and serve hot. Enjoy the comforting and indulgent flavors!
Cook’s tips
- Cook the shells slightly under al dente so they don't tear when stuffing.
- Use a small spoon or piping bag to fill the shells easily.
- Let the shells cool slightly before handling to avoid burning your fingers.
- For extra flavor, add a pinch of red pepper flakes to the filling.
- Make sure to cover the dish with foil to keep moisture, then uncover for a golden top.
Substitutions
- Use gluten-free pasta shells for a gluten-free version.
- Substitute cottage cheese for ricotta if needed.
- Use fresh basil or parsley instead of dried Italian seasoning.
- Swap spinach for kale or other greens.
- Use any marinara sauce you like, or make your own.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Frequently asked questions
Can I make this ahead of time?
Yes, you can assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if baking from cold.
Can I freeze these stuffed shells?
Yes, they freeze well. Assemble without baking, cover tightly, and freeze for up to 3 months. Bake from frozen, adding extra time.
What can I serve with these stuffed shells?
A simple green salad and garlic bread make great sides.
How do I prevent the shells from sticking together?
After boiling, toss them with a little olive oil and spread them out on a baking sheet to cool.
