1. Cook the Pasta Shells:
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Be careful not to overcook, as the shells will bake further in the oven.
- Drain and Cool:
- Drain the pasta and rinse under cold water to stop the cooking process. Lay the shells out on a baking sheet or a clean kitchen towel to cool.
2. Prepare the Spinach Filling:
- Cook the Spinach:
- If using fresh spinach, sauté it in a pan over medium heat until wilted. Allow it to cool slightly, then chop finely. If using frozen spinach, ensure it is thawed and thoroughly drained before chopping.
- Mix the Filling:
- In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Add the chopped spinach and mix until well combined.
3. Assemble the Stuffed Shells:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Stuff the Shells:
- Spoon a generous amount of the spinach and cheese mixture into each cooled pasta shell. Be sure to fill each shell fully, but not to the point where the filling is spilling out.
- Prepare the Baking Dish:
- Spread about 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. This will prevent the shells from sticking and add flavor.
- Arrange the Shells:
- Place the stuffed shells in the baking dish, open side up. Pour the remaining marinara sauce over the shells, covering them evenly.
- Top with Cheese:
- Sprinkle the remaining 1/2 cup of shredded mozzarella over the top of the shells. If you prefer extra cheesy shells, feel free to add more mozzarella or Parmesan on top.
4. Bake the Stuffed Shells:
- Cover and Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Uncover and Broil:
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. For a golden, crispy top, you can broil the dish for 2-3 minutes at the end.
5. Serve:
- Garnish:
- Remove the baking dish from the oven and let the shells cool for a few minutes. Garnish with fresh basil or parsley, if desired.
- Plate and Enjoy:
- Serve the cheesy spinach stuffed shells hot, with extra marinara sauce on the side if desired. This dish pairs wonderfully with a fresh green salad and garlic bread.
Tips and Variations:
- Add Protein:
- For a heartier meal, you can add cooked Italian sausage or ground beef to the marinara sauce before pouring it over the shells.
- Use Different Cheeses:
- Experiment with other cheeses like Fontina, Gouda, or Asiago for a unique twist on the classic recipe.
- Make It Ahead:
- You can assemble the stuffed shells up to a day in advance. Simply cover and refrigerate until ready to bake.
- Freeze for Later:
- These stuffed shells freeze beautifully. Prepare the dish up to the baking step, cover tightly, and freeze. When ready to enjoy, bake from frozen at 375°F (190°C) for about 45-50 minutes.
Conclusion
Cheesy Spinach Stuffed Shells are a comforting and delicious dish that’s sure to impress. With tender pasta shells filled with a creamy spinach and ricotta mixture, all baked under a blanket of marinara and gooey melted cheese, this dish is a crowd-pleaser every time. Enjoy making this family favorite, and savor the rich, satisfying flavors it brings to your table!