Baked spinach and cheese stuffed shells are a delightful fusion of Italian culinary tradition and comforting Midwestern flavors. This dish, with its origins in Italy, is a testament to the versatility of pasta and the universal love for cheese. The large pasta shells are perfect for holding a rich, creamy filling made from ricotta and spinach, creating a harmonious balance of textures and flavors. This recipe is ideal for family gatherings or a cozy dinner at home, offering a satisfying meal that's both hearty and elegant.

This dish pairs wonderfully with a simple green salad dressed with a light vinaigrette to balance the richness of the cheese. A side of garlic bread or a crusty baguette is perfect for mopping up any extra sauce. For a complete meal, consider serving with a glass of crisp white wine, such as a Pinot Grigio, which complements the creamy filling beautifully.

Servings: 4

20 large pasta shells
1 tablespoon olive oil
2 cups ricotta cheese
1 cup cooked spinach, chopped
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
2 cups marinara sauce
1 cup shredded mozzarella cheese

Preheat your oven to 375°F (190°C).

Cook the pasta shells according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.

In a large bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, egg, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.

Spread a layer of marinara sauce on the bottom of a baking dish.

Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.

Pour the remaining marinara sauce over the stuffed shells.

Sprinkle the shredded mozzarella cheese evenly over the top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Let the dish cool slightly before serving.

For a bit of spice, add a pinch of red pepper flakes to the ricotta mixture. You can also substitute the spinach with kale or Swiss chard for a different flavor profile. If you prefer a meatier dish, add cooked ground beef or sausage to the marinara sauce. For a gluten-free version, use gluten-free pasta shells. To make it more indulgent, consider adding a layer of béchamel sauce before topping with mozzarella.

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