**Hearty Spinach and Ricotta Stuffed Shells: A Weeknight Wonder!**
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Hey, lovely readers!
I hope today finds you well and brimming with enthusiasm for the next culinary adventure we’re about to embark on. 🌟 If you’re anything like me, you know the struggle of finding a nutritious, delicious, and relatively quick meal for those hectic weeknights. Well, fret not—I’ve got you covered with my all-time favorite Spinach and Ricotta Stuffed Shells recipe! Trust me, it’s pure comfort food bliss without the guilt.
### Why You’ll Love This Recipe
These stuffed shells are a delightful blend of creamy ricotta, vibrant spinach, and a touch of nutty Parmesan, all snuggled in tender pasta shells and bathed in a rich marinara sauce. What’s not to love? Plus, it’s a fantastic way to sneak some greens into your meal—ideal for kiddos and veggie skeptics alike.
### Gather Your Ingredients
For this recipe, you’ll need:
– **Jumbo pasta shells**: About 20-25 shells
– **Ricotta cheese**: 2 cups (whole milk ricotta is wonderfully creamy, but use part-skim if you prefer)
– **Frozen spinach**: 10 ounces, thawed and squeezed dry (you can also use fresh spinach, sautéed and chopped)
– **Parmesan cheese**: 1 cup, grated
– **Mozzarella cheese**: 1 cup, shredded
– **Egg**: 1, lightly beaten
– **Garlic**: 2 cloves, minced
– **Fresh basil**: 1/4 cup, chopped (optional, but so good)
– **Salt and pepper**: To taste
– **Marinara sauce**: 4 cups (feel free to use store-bought or homemade)
### Let’s Cook!
#### 1. Preheat and Cook the Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente. Drain and let them cool slightly so you can handle them.
#### 2. Prepare the Filling
In a large mixing bowl, combine the ricotta cheese, thawed spinach, half of the Parmesan cheese, half of the mozzarella cheese, the beaten egg, minced garlic, and basil. Season generously with salt and pepper. Mix until everything is well incorporated—this is the heart of your dish!
#### 3. Fill the Shells
Spread 1 cup of your marinara sauce over the bottom of a large baking dish. Carefully stuff each shell with a generous scoop of the ricotta and spinach mixture and place them in the baking dish seam side up. Nestle them close together, but don’t overcrowd.
#### 4. Add the Sauce and Cheese
Once all your shells are stuffed and nestled in the dish, pour the remaining marinara sauce over the top. Sprinkle the rest of the Parmesan and mozzarella cheese evenly over everything.
#### 5. Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and just starting to brown.
#### 6. Serve and Enjoy!
Let your beautiful shells rest for a few minutes before serving—they’ll be very hot! Garnish with a bit more fresh basil if you’re feeling fancy and serve with a green salad or some garlic bread for a complete meal.
### Personal Tips and Insights
1. **Fresh vs. Frozen Spinach**: Both work great, but if using fresh spinach, make sure to cook and drain it well. Excess water can make your filling too runny.
2. **Cheese Choices**: Experiment with different cheeses! A bit of sharp cheddar or some creamy goat cheese can add a unique twist.
3. **Make-Ahead Magic**: These shells are perfect for prepping ahead. Simply assemble the dish, cover it, and refrigerate. When ready to bake, you might need a bit more time in the oven if it’s going in cold.
4. **Leftovers**: These are even better the next day. Heat them up in the microwave or pop them back in the oven until warmed through.
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So there you have it—Spinach and Ricotta Stuffed Shells that are sure to become a new favorite in your household. Give it a try, and let me know how it turns out in the comments below. Happy cooking, friends!
With love and a full heart (and belly),
**[Your Name]** 🍝🥂✨