Cheesy Spinach Pesto Stuffed Shells

$For Cheesy Spinach Pesto Stuffed Shells, gather these tasty items: - 20 large pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach, chopped - 1/2 cup basil pesto - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1 cup marinara sauce - Fresh basil leaves for garnish You can swap some ingredients if needed. Here are a few ideas: - Use cottage cheese instead of ricotta for a lighter option. - Try vegan cheese in place of mozzarella for a dairy-free meal. - If you can't find basil pesto, make your own or use sun-dried tomato pesto. - For a kick, add a pinch of red pepper flakes to the cheese mix. Fresh ingredients make a big difference in flavor. Fresh spinach adds a vibrant taste. It also packs in nutrients. Using fresh cheeses improves creaminess. Fresh basil gives a lovely aroma. Avoid old or stale ingredients for the best outcome. Cooking with fresh items helps you create a dish that shines. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step gets the oven ready for baking. Next, cook the large pasta shells. Follow the package instructions until they are al dente. This means they should be firm but not hard. Once cooked, drain the shells and set them aside. Now, grab a mixing bowl. Combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Add the chopped spinach and basil pesto to the bowl. Sprinkle in garlic powder, salt, and pepper. Mix all the ingredients well until they blend together nicely. While preparing, keep an eye on the shells. Make sure they do not stick together. If they do, gently separate them with a fork. Once your cheese mixture is ready, it’s time to stuff the shells. Use a spoon to fill each shell with the cheese mix. Use a good amount, but don’t overfill. Place the stuffed shells seam side up in a baking dish. After all the shells are in, spread marinara sauce over them. Make sure to cover each shell completely with sauce. This keeps them moist while baking. For extra cheesiness, sprinkle any leftover mozzarella and Parmesan on top. Cover the dish with aluminum foil. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. This helps the cheese get bubbly and golden. Once they are done, let the shells cool for a few minutes. Finally, garnish with fresh basil leaves before serving. Enjoy your delicious Cheesy Spinach Pesto Stuffed Shells! To keep your pasta shells intact, cook them carefully. Start with a large pot of water. Add salt to enhance the flavor. Boil the shells until they are al dente. This means they should still be firm when you bite them. After cooking, drain them gently. Rinse with cold water to stop the cooking process. Handle the shells with care to avoid cracking. When stuffing the shells, use a small spoon or a piping bag. This makes it easier to fill them evenly. Don’t overfill; leave a little space at the top. If you overstuff, the filling may spill out during baking. Place the stuffed shells seam side up in your baking dish. This helps keep them together and makes for a nice presentation. Add extra flavor by using spices. You can mix in a pinch of red pepper flakes for heat. Fresh herbs like parsley or thyme can also brighten the dish. Consider adding a dash of lemon juice for a fresh twist. These small changes can elevate your Cheesy Spinach Pesto Stuffed Shells from tasty to amazing. Always taste your filling before stuffing to adjust the flavors as needed. Pro Tips Use Fresh Spinach: Always opt for fresh spinach over frozen for a brighter flavor and better texture in your stuffed shells. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique twist on flavor. Make Ahead: Prepare the stuffed shells in advance and refrigerate them until ready to bake, making dinner prep a breeze. Extra Flavor Boost: Add red pepper flakes or Italian seasoning to the marinara sauce for an extra kick of flavor. {{image_2}} You can keep these stuffed shells vegetarian by using plant-based cheese. Look for ricotta made from nuts or tofu. You can also add more veggies. Artichokes, mushrooms, or bell peppers work well. They add flavor and nutrients. For a protein boost, add cooked chicken or sausage. Shred the chicken and mix it into the cheese filling. If you prefer sausage, choose Italian sausage for extra flavor. Cook it first, then crumble it into the mixture. This adds a savory touch to your meal. If you need a gluten-free option, use gluten-free pasta shells. Many brands offer great choices that hold up well. You can also make your own shells using almond flour. Just ensure your other ingredients are also gluten-free. This way, everyone can enjoy this tasty dish. After enjoying Cheesy Spinach Pesto Stuffed Shells, you may have some leftovers. To store them, let the shells cool completely. Then, place them in an airtight container. This keeps the flavors fresh and prevents drying out. Store the container in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with foil. Bake for about 15-20 minutes. Check to ensure they are heated through. If using a microwave, heat one serving at a time for about 2-3 minutes. If you want to freeze the stuffed shells, do so before baking. Assemble the shells in a baking dish and cover tightly with plastic wrap. Then, wrap the dish in aluminum foil for extra protection. Label with the date. You can freeze them for up to three months. When ready to cook, bake straight from the freezer. Just add an extra 10-15 minutes to the baking time. Enjoy the flavors of your Cheesy Spinach Pesto Stuffed Shells anytime! You should bake Cheesy Spinach Pesto Stuffed Shells for about 30 minutes. First, cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. This helps the cheese get bubbly and brown. Yes, you can make these shells ahead of time. Prepare the shells and fill them with the cheese mixture. Place them in the fridge for up to 24 hours before baking. Just remember to let them sit at room temperature for about 15 minutes before baking. This helps them cook evenly. Stuffed shells pair well with many sides. Here are a few ideas: - A simple green salad with a lemon vinaigrette. - Garlic bread for a nice crunch. - Steamed veggies like broccoli or green beans. - A light soup, like minestrone. These sides bring balance and flavor to your meal. Enjoy! This blog post covered everything you need for Cheesy Spinach Pesto Stuffed Shells. We discussed the list of ingredients and how fresh ones make a big difference. Following that, I shared step-by-step instructions for prep, cooking, and assembly. I also gave tips to help prevent breakage and enhance flavors. You can try various options like vegetarian choices or gluten-free pasta. Lastly, we addressed storage and reheating. Remember, these stuffed shells are a fun dish to share. Enjoy making them your way!$

Cheesy Spinach Pesto Stuffed Shells

Delicious pasta shells stuffed with a cheesy spinach and pesto filling, topped with marinara sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

20 large pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 cup fresh spinach, chopped
0.5 cup basil pesto
0.5 teaspoon garlic powder
to taste salt and pepper
1 cup marinara sauce
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, basil pesto, garlic powder, salt, and pepper. Mix well until the ingredients are fully incorporated.
Spoon a generous amount of the cheese mixture into each cooked pasta shell and place them seam side up in a baking dish.
Spread the marinara sauce evenly over the stuffed shells, covering them completely.
Sprinkle any remaining mozzarella and Parmesan cheese on top of the marinara sauce for extra cheesiness.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Once done, let it cool for a few minutes, then garnish with fresh basil leaves before serving.

Notes

Feel free to add more vegetables or use different types of cheese.

Keyword cheesy, pasta, pesto, spinach, stuffed shells