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To achieve perfectly cooked stuffed shells, start by bringing a large pot of salted water to a rolling boil. The salt is essential as it enhances the pasta's flavor. Once the water is boiling, carefully add the jumbo pasta shells. Cook the shells according to the package instructions, typically around 9 to 11 minutes, until they are al dente—firm to the bite.

Creamy Spinach and Cheese Stuffed Shells

Discover the comfort of Cheesy Spinach Delight Stuffed Shells, a delicious blend of creamy cheeses and fresh spinach wrapped in jumbo pasta shells. This recipe is perfect for family dinners or potluck gatherings, offering a satisfying meal that nourishes as well as delights. With layers of flavor, rich marinara sauce, and a cheesy topping, these shells are bound to become a favorite at your table. Treat yourself to this heartwarming dish that balances indulgence with nutrition.
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups marinara sauce

½ cup heavy cream

Fresh basil leaves, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells and cook them according to the package instructions until al dente. Drain the shells in a colander and set aside to cool slightly.

    Prepare the Filling: In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper. Using a fork or spatula, mix all the ingredients until they are well blended and creamy.

      Stuff the Shells: Preheat your oven to 375°F (190°C). With a small spoon or a piping bag, carefully stuff each cooked pasta shell with the spinach and cheese mixture. Make sure to fill them generously, but avoid overstuffing to prevent spillage during baking.

        Prepare the Sauce: In a medium saucepan over medium heat, combine the marinara sauce and heavy cream. Stir the mixture well and allow it to simmer gently for about 5 minutes. Taste the sauce and season with salt and pepper as needed.

          Assemble the Dish: Spread a thin layer (about ½ cup) of the creamy marinara sauce on the bottom of a 9x13-inch baking dish. Carefully arrange the stuffed pasta shells seam-side up in a single layer within the dish. Once arranged, pour the remaining marinara sauce over the stuffed shells, ensuring each shell is generously coated. Top with the remaining shredded mozzarella cheese to create a bubbly crust.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil, then continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and has turned a golden color.

              Garnish and Serve: Once baked to perfection, remove the dish from the oven and let it rest for a few minutes to cool slightly. In the meantime, you can prepare fresh basil leaves for a fragrant garnish. Before serving, sprinkle the basil leaves over the top of the dish for a touch of color and freshness.

                Prep Time: 25 minutes | Total Time: 60 minutes | Servings: 4-6

                  Presentation Tips: Serve the stuffed shells on individual plates, drizzling some extra marinara sauce around for a visual touch, and add a small basil leaf on top of each serving for an inviting appearance.