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Cheesy Spinach Stuffed Shells are a delightful comfort food that perfectly balances indulgence with nutrition. This dish combines the rich, creamy flavors of cheese with the vibrant, leafy goodness of spinach, making it an ideal choice for a family dinner, a potluck gathering, or even a make-ahead meal for busy weekdays. The allure of cheesy stuffed pasta appeals to both children and adults, ensuring that everyone at the table will be satisfied. With a savory marinara sauce blanketing the shells, this recipe is not only delicious but also a wonderful way to incorporate vegetables into your diet.

Cheesy Spinach Stuffed Shells

Indulge in the delightful flavors of Cheesy Spinach Stuffed Shells, the perfect comfort food that balances indulgence with nutrition. This creamy dish features a hearty blend of ricotta, mozzarella, and Parmesan, mingled with fresh or frozen spinach, all nestled in jumbo pasta shells and topped with marinara sauce. Ideal for family dinners or potlucks, this recipe is sure to satisfy both kids and adults alike. Discover essential tips for preparation and enjoy a meal that's as wholesome as it is delicious!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning

2 cups marinara sauce (store-bought or homemade)

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the oven: Start by setting your oven to 375°F (190°C) so it’s ready for baking when you finish preparing the dish.

    Cook the pasta shells: Bring a large pot of salted water to a boil. Once boiling, gently add the jumbo pasta shells and cook according to the package instructions until they are al dente. After cooking, drain the shells carefully and set them aside on a plate to cool slightly.

      Prepare the filling: In a spacious bowl, mix together the chopped spinach and ricotta cheese until well combined. Then, stir in 1/2 cup of the shredded mozzarella cheese, all of the grated Parmesan cheese, the egg, minced garlic, salt, black pepper, and Italian seasoning. Ensure the mixture is thoroughly blended and creamy.

        Stuff the shells: Take each cooked pasta shell and carefully spoon a generous portion of the spinach and cheese filling into it. You can use your fingers or a small spoon to help pack the filling in without tearing the shell.

          Layer the baking dish: In a 9x13 inch baking dish, spread a thin layer of marinara sauce evenly across the bottom. This will help prevent the shells from sticking. Place the stuffed shells in a single layer over the sauce, ensuring they are close but not overlapping.

            Top them off: Pour the remaining marinara sauce over the stuffed shells, making sure they are completely covered. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly across the top for a cheesy, bubbly finish.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is golden and bubbling.

                Garnish and serve: Once baked, take the dish out of the oven and let it cool for a few minutes. Before serving, add fresh basil leaves on top for a pop of color and flavor.

                  Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4-6

                    - Presentation Tips: Serve the stuffed shells directly from the baking dish or plate them individually, drizzling extra marinara sauce around the shells for an elegant touch. Add more fresh basil on top for a vibrant look.