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Creamy Spinach Stuffed Shells Savory and Satisfying Dish

by on January 18, 2025

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Creamy Spinach Stuffed Shells are a delicious way to enjoy a cozy meal. This dish combines jumbo pasta shells stuffed with a creamy mix of cheeses and spinach. You’ll love each bite! In this post, I’ll guide you through the simple steps to make this savory delight. Whether you’re cooking for family or friends, these stuffed shells are sure to impress. Let’s dive into the recipe and enjoy a satisfying dinner together!

- 20 large jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, finely chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 2 cups marinara sauce To create creamy spinach stuffed shells, you need some key ingredients. The large jumbo pasta shells hold the rich filling well. I use ricotta, mozzarella, and Parmesan for a mix of flavors. The ricotta gives creaminess, while mozzarella adds stretch. Parmesan offers a sharp contrast. Spinach is essential too. Fresh spinach adds color and nutrients. Garlic and oregano help to enhance the taste. Salt and pepper balance the flavors. Finally, marinara sauce layers in a rich tomato base that pairs perfectly with the stuffed shells. - Red pepper flakes for heat - Fresh herbs for garnish You can customize your dish with optional ingredients. If you like heat, add red pepper flakes to the filling. For a fresh touch, garnish with basil leaves before serving. These small tweaks can make a big difference in flavor and presentation. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This ensures even cooking later on. 2. Next, bring a large pot of salted water to a boil. Add your jumbo pasta shells and cook them until they are al dente. This usually takes about 9-11 minutes. 3. Once cooked, drain the shells and rinse them under cold water. This stops the cooking process and helps keep them from sticking together. 1. In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and grated Parmesan cheese. 2. Add the finely chopped spinach, a large egg, minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes for heat. 3. Stir all the ingredients together until you get a creamy mixture. Make sure it’s well blended for the best flavor. 1. Start by pouring a thin layer of marinara sauce into the bottom of a 9x13 inch baking dish. This keeps the shells moist. 2. Carefully stuff each cooked pasta shell with the creamy spinach filling. Use a spoon to pack the filling in well. 3. Place the stuffed shells in a single layer over the marinara sauce in the dish. 4. Drizzle the remaining marinara sauce over the shells, ensuring they are covered well. 5. Sprinkle the rest of the shredded mozzarella cheese on top for a cheesy finish. 6. Cover the baking dish tightly with aluminum foil. This keeps moisture in while baking. 7. Place the dish in the preheated oven and bake for 25 minutes. 8. After 25 minutes, carefully remove the foil. Return the dish to the oven and bake for another 10-15 minutes. Look for bubbling and golden cheese on top. 9. Once done, take the dish out and let it cool for about 5 minutes before serving. 10. For a fresh touch, add a few fresh basil leaves on top just before serving. This adds color and flavor. To get the best texture, cook the pasta shells until they are al dente. This means they should be firm but not hard. Follow the package instructions closely. After cooking, drain the shells and rinse them under cold water. This stops the cooking and helps them not stick together. When it comes to marinara sauce, an even spread makes a big difference. Pour a thin layer at the bottom of the dish first. Then, after stuffing your shells, drizzle the remaining sauce on top. Use a spoon to cover each shell well. This keeps them moist while baking. For leftovers, store the stuffed shells in an airtight container in the fridge. If you want to keep them fresh, cover them tightly. They will last about three days. When reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for 15 to 20 minutes. This keeps the cheese creamy and prevents the pasta from drying out. Pro Tips Choose the Right Shell: Jumbo shells are ideal for this recipe, but you can also use manicotti pasta if you prefer a slightly different shape. Make it Ahead: You can prepare the stuffed shells a day in advance. Just cover them tightly with foil and refrigerate until you're ready to bake. Add Extra Veggies: Feel free to mix in other vegetables like mushrooms, zucchini, or bell peppers into the filling for added flavor and nutrition. Rest Before Serving: Allow the stuffed shells to rest for about 5 minutes after baking. This helps the filling set and makes serving easier. {{image_4}} You can swap in other veggies if you want to mix it up. Try adding: - Chopped bell peppers - Sautéed mushrooms - Zucchini or yellow squash - Artichoke hearts These options boost flavor and add texture. Each veggie brings new tastes to your dish. You can also use different greens like kale or Swiss chard. They work great with the creamy filling. If you need gluten-free options, use these pasta shells: - Brown rice pasta shells - Chickpea pasta shells - Corn pasta shells These choices keep the dish gluten-free without losing taste. For cheese, you can choose low-fat options such as: - Part-skim ricotta - Low-fat mozzarella - Vegan cheese alternatives Using these substitutions makes the dish lighter but still creamy. Each option helps you enjoy this meal while sticking to your diet. Creamy spinach stuffed shells are a hit on their own, but pairing them enhances the meal. Try these sides: - Garlic Bread: The crunch and flavor of garlic bread balance the creamy shells. - Caesar Salad: Crisp romaine, croutons, and dressing make a fresh side. - Roasted Vegetables: Carrots and zucchini bring color and a sweet taste. - Steamed Broccoli: This green veggie adds nutrition and a nice crunch. These sides complement the rich flavors of the stuffed shells. They also add texture and freshness to your plate. How you present your dish can impress your guests. Here are some tips to make your creamy spinach stuffed shells shine: - Garnish with Fresh Herbs: A sprinkle of basil or parsley adds color and flavor. - Add Extra Cheese: A light dusting of Parmesan on top brings a cheesy finish. - Use a Beautiful Serving Dish: A bright or patterned dish can make the meal more inviting. - Drizzle Marinara Sauce: A swirl of sauce around the plate adds extra flavor and elegance. These simple ideas can take your meal from ordinary to extraordinary. Enjoy making your dish look as good as it tastes! How long do the stuffed shells take to bake? The stuffed shells take about 35 to 40 minutes to bake. You first cover them for 25 minutes. Then, you uncover and bake for another 10 to 15 minutes. This helps the cheese get bubbly and golden. Can I prepare these shells in advance? Yes, you can prepare the shells ahead of time. Assemble them in the baking dish and cover with foil. Store them in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time. What can I use instead of ricotta cheese? You can use cottage cheese as a substitute for ricotta. Just blend it until smooth. Cream cheese also works well for a richer taste. Can I use frozen spinach instead of fresh? Yes, frozen spinach can be used. Just make sure to thaw and drain it well. This removes excess water and keeps the filling from getting soggy. Can I make this recipe in a slow cooker? Yes, you can make these stuffed shells in a slow cooker. Layer the shells and sauce in the cooker. Cook on low for about 4 to 5 hours. It’s a great way to keep them warm and perfect for a busy day. Is it possible to make creamy spinach stuffed shells without eggs? Yes, you can skip the egg. Just add a bit more cheese to help bind the filling. This will still keep your shells creamy and delicious. In this article, we explored how to make delicious stuffed pasta shells. We covered key ingredients, preparation steps, and tips to ensure perfect results. You learned about variations, including vegetarian and diet-friendly options. Finally, we shared serving suggestions to elevate your dish. Remember, cooking is about creativity. Don't hesitate to mix flavors and try new ingredients. Enjoy your stuffed shells, and impress your family and friends with your culinary skills!

Why I Love This Recipe

  1. Deliciously Creamy Filling: The combination of ricotta and mozzarella creates a rich and creamy taste that perfectly complements the tender spinach.
  2. Easy to Prepare: This recipe comes together quickly, making it a great option for weeknight dinners or gatherings.
  3. Customizable: You can easily add other ingredients like cooked chicken or different herbs to personalize the dish to your liking.
  4. Comfort Food at Its Best: These stuffed shells are warm, cheesy, and satisfying—perfect for cozy nights in!

Ingredients

List of Key Ingredients

– 20 large jumbo pasta shells

– 2 cups ricotta cheese

– 1 cup shredded mozzarella cheese, divided

– 1/2 cup grated Parmesan cheese

– 2 cups fresh spinach, finely chopped

– 1 large egg

– 2 cloves garlic, minced

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

– 1/4 teaspoon freshly ground black pepper

– 2 cups marinara sauce

To create creamy spinach stuffed shells, you need some key ingredients. The large jumbo pasta shells hold the rich filling well. I use ricotta, mozzarella, and Parmesan for a mix of flavors. The ricotta gives creaminess, while mozzarella adds stretch. Parmesan offers a sharp contrast.

Spinach is essential too. Fresh spinach adds color and nutrients. Garlic and oregano help to enhance the taste. Salt and pepper balance the flavors. Finally, marinara sauce layers in a rich tomato base that pairs perfectly with the stuffed shells.

Optional Ingredients for Variations

– Red pepper flakes for heat

– Fresh herbs for garnish

You can customize your dish with optional ingredients. If you like heat, add red pepper flakes to the filling. For a fresh touch, garnish with basil leaves before serving. These small tweaks can make a big difference in flavor and presentation.

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 350°F (175°C). This ensures even cooking later on.

2. Next, bring a large pot of salted water to a boil. Add your jumbo pasta shells and cook them until they are al dente. This usually takes about 9-11 minutes.

3. Once cooked, drain the shells and rinse them under cold water. This stops the cooking process and helps keep them from sticking together.

Mixing the Stuffing

1. In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and grated Parmesan cheese.

2. Add the finely chopped spinach, a large egg, minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes for heat.

3. Stir all the ingredients together until you get a creamy mixture. Make sure it’s well blended for the best flavor.

Assembling and Baking the Dish

1. Start by pouring a thin layer of marinara sauce into the bottom of a 9×13 inch baking dish. This keeps the shells moist.

2. Carefully stuff each cooked pasta shell with the creamy spinach filling. Use a spoon to pack the filling in well.

3. Place the stuffed shells in a single layer over the marinara sauce in the dish.

4. Drizzle the remaining marinara sauce over the shells, ensuring they are covered well.

5. Sprinkle the rest of the shredded mozzarella cheese on top for a cheesy finish.

6. Cover the baking dish tightly with aluminum foil. This keeps moisture in while baking.

7. Place the dish in the preheated oven and bake for 25 minutes.

8. After 25 minutes, carefully remove the foil. Return the dish to the oven and bake for another 10-15 minutes. Look for bubbling and golden cheese on top.

9. Once done, take the dish out and let it cool for about 5 minutes before serving.

10. For a fresh touch, add a few fresh basil leaves on top just before serving. This adds color and flavor.

Tips & Tricks

Cooking Tips

To get the best texture, cook the pasta shells until they are al dente. This means they should be firm but not hard. Follow the package instructions closely. After cooking, drain the shells and rinse them under cold water. This stops the cooking and helps them not stick together.

When it comes to marinara sauce, an even spread makes a big difference. Pour a thin layer at the bottom of the dish first. Then, after stuffing your shells, drizzle the remaining sauce on top. Use a spoon to cover each shell well. This keeps them moist while baking.

Storage and Reheating Suggestions

For leftovers, store the stuffed shells in an airtight container in the fridge. If you want to keep them fresh, cover them tightly. They will last about three days.

When reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for 15 to 20 minutes. This keeps the cheese creamy and prevents the pasta from drying out.

Pro Tips

  1. Choose the Right Shell: Jumbo shells are ideal for this recipe, but you can also use manicotti pasta if you prefer a slightly different shape.
  2. Make it Ahead: You can prepare the stuffed shells a day in advance. Just cover them tightly with foil and refrigerate until you’re ready to bake.
  3. Add Extra Veggies: Feel free to mix in other vegetables like mushrooms, zucchini, or bell peppers into the filling for added flavor and nutrition.
  4. Rest Before Serving: Allow the stuffed shells to rest for about 5 minutes after baking. This helps the filling set and makes serving easier.

Variations

Vegetarian Alternatives

You can swap in other veggies if you want to mix it up. Try adding:

– Chopped bell peppers

– Sautéed mushrooms

– Zucchini or yellow squash

– Artichoke hearts

These options boost flavor and add texture. Each veggie brings new tastes to your dish. You can also use different greens like kale or Swiss chard. They work great with the creamy filling.

Diet-Friendly Options

If you need gluten-free options, use these pasta shells:

– Brown rice pasta shells

– Chickpea pasta shells

– Corn pasta shells

These choices keep the dish gluten-free without losing taste. For cheese, you can choose low-fat options such as:

– Part-skim ricotta

– Low-fat mozzarella

– Vegan cheese alternatives

Using these substitutions makes the dish lighter but still creamy. Each option helps you enjoy this meal while sticking to your diet.

Serving Suggestions

Best Pairings

Creamy spinach stuffed shells are a hit on their own, but pairing them enhances the meal. Try these sides:

– Garlic Bread: The crunch and flavor of garlic bread balance the creamy shells.

– Caesar Salad: Crisp romaine, croutons, and dressing make a fresh side.

– Roasted Vegetables: Carrots and zucchini bring color and a sweet taste.

– Steamed Broccoli: This green veggie adds nutrition and a nice crunch.

These sides complement the rich flavors of the stuffed shells. They also add texture and freshness to your plate.

Presentation Ideas

How you present your dish can impress your guests. Here are some tips to make your creamy spinach stuffed shells shine:

– Garnish with Fresh Herbs: A sprinkle of basil or parsley adds color and flavor.

– Add Extra Cheese: A light dusting of Parmesan on top brings a cheesy finish.

– Use a Beautiful Serving Dish: A bright or patterned dish can make the meal more inviting.

– Drizzle Marinara Sauce: A swirl of sauce around the plate adds extra flavor and elegance.

These simple ideas can take your meal from ordinary to extraordinary. Enjoy making your dish look as good as it tastes!

FAQs

Common Questions About the Recipe

How long do the stuffed shells take to bake?

The stuffed shells take about 35 to 40 minutes to bake. You first cover them for 25 minutes. Then, you uncover and bake for another 10 to 15 minutes. This helps the cheese get bubbly and golden.

Can I prepare these shells in advance?

Yes, you can prepare the shells ahead of time. Assemble them in the baking dish and cover with foil. Store them in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time.

Ingredient Substitutions

What can I use instead of ricotta cheese?

You can use cottage cheese as a substitute for ricotta. Just blend it until smooth. Cream cheese also works well for a richer taste.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Just make sure to thaw and drain it well. This removes excess water and keeps the filling from getting soggy.

Cooking Method Questions

Can I make this recipe in a slow cooker?

Yes, you can make these stuffed shells in a slow cooker. Layer the shells and sauce in the cooker. Cook on low for about 4 to 5 hours. It’s a great way to keep them warm and perfect for a busy day.

Is it possible to make creamy spinach stuffed shells without eggs?

Yes, you can skip the egg. Just add a bit more cheese to help bind the filling. This will still keep your shells creamy and delicious.

In this article, we explored how to make delicious stuffed pasta shells. We covered key ingredients, preparation steps, and tips to ensure perfect results. You learned about variations, including vegetarian and diet-friendly options. Finally, we shared serving suggestions to elevate your dish.

Remember, cooking is about creativity. Don’t hesitate to mix flavors and try new ingredients. Enjoy your stuffed shells, and impress your family and friends with your culinary skill

- 20 large jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, finely chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 2 cups marinara sauce To create creamy spinach stuffed shells, you need some key ingredients. The large jumbo pasta shells hold the rich filling well. I use ricotta, mozzarella, and Parmesan for a mix of flavors. The ricotta gives creaminess, while mozzarella adds stretch. Parmesan offers a sharp contrast. Spinach is essential too. Fresh spinach adds color and nutrients. Garlic and oregano help to enhance the taste. Salt and pepper balance the flavors. Finally, marinara sauce layers in a rich tomato base that pairs perfectly with the stuffed shells. - Red pepper flakes for heat - Fresh herbs for garnish You can customize your dish with optional ingredients. If you like heat, add red pepper flakes to the filling. For a fresh touch, garnish with basil leaves before serving. These small tweaks can make a big difference in flavor and presentation. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This ensures even cooking later on. 2. Next, bring a large pot of salted water to a boil. Add your jumbo pasta shells and cook them until they are al dente. This usually takes about 9-11 minutes. 3. Once cooked, drain the shells and rinse them under cold water. This stops the cooking process and helps keep them from sticking together. 1. In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and grated Parmesan cheese. 2. Add the finely chopped spinach, a large egg, minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes for heat. 3. Stir all the ingredients together until you get a creamy mixture. Make sure it’s well blended for the best flavor. 1. Start by pouring a thin layer of marinara sauce into the bottom of a 9x13 inch baking dish. This keeps the shells moist. 2. Carefully stuff each cooked pasta shell with the creamy spinach filling. Use a spoon to pack the filling in well. 3. Place the stuffed shells in a single layer over the marinara sauce in the dish. 4. Drizzle the remaining marinara sauce over the shells, ensuring they are covered well. 5. Sprinkle the rest of the shredded mozzarella cheese on top for a cheesy finish. 6. Cover the baking dish tightly with aluminum foil. This keeps moisture in while baking. 7. Place the dish in the preheated oven and bake for 25 minutes. 8. After 25 minutes, carefully remove the foil. Return the dish to the oven and bake for another 10-15 minutes. Look for bubbling and golden cheese on top. 9. Once done, take the dish out and let it cool for about 5 minutes before serving. 10. For a fresh touch, add a few fresh basil leaves on top just before serving. This adds color and flavor. To get the best texture, cook the pasta shells until they are al dente. This means they should be firm but not hard. Follow the package instructions closely. After cooking, drain the shells and rinse them under cold water. This stops the cooking and helps them not stick together. When it comes to marinara sauce, an even spread makes a big difference. Pour a thin layer at the bottom of the dish first. Then, after stuffing your shells, drizzle the remaining sauce on top. Use a spoon to cover each shell well. This keeps them moist while baking. For leftovers, store the stuffed shells in an airtight container in the fridge. If you want to keep them fresh, cover them tightly. They will last about three days. When reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for 15 to 20 minutes. This keeps the cheese creamy and prevents the pasta from drying out. Pro Tips Choose the Right Shell: Jumbo shells are ideal for this recipe, but you can also use manicotti pasta if you prefer a slightly different shape. Make it Ahead: You can prepare the stuffed shells a day in advance. Just cover them tightly with foil and refrigerate until you're ready to bake. Add Extra Veggies: Feel free to mix in other vegetables like mushrooms, zucchini, or bell peppers into the filling for added flavor and nutrition. Rest Before Serving: Allow the stuffed shells to rest for about 5 minutes after baking. This helps the filling set and makes serving easier. {{image_4}} You can swap in other veggies if you want to mix it up. Try adding: - Chopped bell peppers - Sautéed mushrooms - Zucchini or yellow squash - Artichoke hearts These options boost flavor and add texture. Each veggie brings new tastes to your dish. You can also use different greens like kale or Swiss chard. They work great with the creamy filling. If you need gluten-free options, use these pasta shells: - Brown rice pasta shells - Chickpea pasta shells - Corn pasta shells These choices keep the dish gluten-free without losing taste. For cheese, you can choose low-fat options such as: - Part-skim ricotta - Low-fat mozzarella - Vegan cheese alternatives Using these substitutions makes the dish lighter but still creamy. Each option helps you enjoy this meal while sticking to your diet. Creamy spinach stuffed shells are a hit on their own, but pairing them enhances the meal. Try these sides: - Garlic Bread: The crunch and flavor of garlic bread balance the creamy shells. - Caesar Salad: Crisp romaine, croutons, and dressing make a fresh side. - Roasted Vegetables: Carrots and zucchini bring color and a sweet taste. - Steamed Broccoli: This green veggie adds nutrition and a nice crunch. These sides complement the rich flavors of the stuffed shells. They also add texture and freshness to your plate. How you present your dish can impress your guests. Here are some tips to make your creamy spinach stuffed shells shine: - Garnish with Fresh Herbs: A sprinkle of basil or parsley adds color and flavor. - Add Extra Cheese: A light dusting of Parmesan on top brings a cheesy finish. - Use a Beautiful Serving Dish: A bright or patterned dish can make the meal more inviting. - Drizzle Marinara Sauce: A swirl of sauce around the plate adds extra flavor and elegance. These simple ideas can take your meal from ordinary to extraordinary. Enjoy making your dish look as good as it tastes! How long do the stuffed shells take to bake? The stuffed shells take about 35 to 40 minutes to bake. You first cover them for 25 minutes. Then, you uncover and bake for another 10 to 15 minutes. This helps the cheese get bubbly and golden. Can I prepare these shells in advance? Yes, you can prepare the shells ahead of time. Assemble them in the baking dish and cover with foil. Store them in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time. What can I use instead of ricotta cheese? You can use cottage cheese as a substitute for ricotta. Just blend it until smooth. Cream cheese also works well for a richer taste. Can I use frozen spinach instead of fresh? Yes, frozen spinach can be used. Just make sure to thaw and drain it well. This removes excess water and keeps the filling from getting soggy. Can I make this recipe in a slow cooker? Yes, you can make these stuffed shells in a slow cooker. Layer the shells and sauce in the cooker. Cook on low for about 4 to 5 hours. It’s a great way to keep them warm and perfect for a busy day. Is it possible to make creamy spinach stuffed shells without eggs? Yes, you can skip the egg. Just add a bit more cheese to help bind the filling. This will still keep your shells creamy and delicious. In this article, we explored how to make delicious stuffed pasta shells. We covered key ingredients, preparation steps, and tips to ensure perfect results. You learned about variations, including vegetarian and diet-friendly options. Finally, we shared serving suggestions to elevate your dish. Remember, cooking is about creativity. Don't hesitate to mix flavors and try new ingredients. Enjoy your stuffed shells, and impress your family and friends with your culinary skills!

Creamy Spinach Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and cheese mixture, baked in marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 large jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 2 cups fresh spinach, finely chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 cups marinara sauce
  • 0.25 teaspoon red pepper flakes (optional for heat)
  • Fresh basil leaves for garnish

Instructions
 

  • Start by preheating your oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil, and then cook the jumbo pasta shells according to the package instructions until they are al dente. Once cooked, drain the shells and rinse them under cold water to stop the cooking process and prevent sticking.
  • In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, chopped spinach, egg, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir everything together until the mixture is well blended and creamy.
  • Pour a thin layer of marinara sauce onto the bottom of a 9x13 inch baking dish, ensuring an even coating.
  • Carefully stuff each cooked pasta shell with the creamy spinach filling, using a spoon to pack it in generously. Arrange the filled shells neatly in a single layer on top of the marinara sauce in the baking dish.
  • Drizzle the remaining marinara sauce over the stuffed shells, making sure to cover them well. Sprinkle the remaining shredded mozzarella cheese evenly over the top for a cheesy finish.
  • Cover the baking dish tightly with aluminum foil to keep the moisture in, and place it in the preheated oven. Bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and return the dish to the oven. Continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has turned golden brown.
  • Once baked, take the dish out of the oven and allow it to cool for about 5 minutes before serving.
  • For a fresh touch, garnish with a few fresh basil leaves just before serving, adding vibrant color and flavor to the dish.

Notes

For added heat, include red pepper flakes.
Keyword baked, cheese, Italian, pasta, spinach

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