Easy Spinach and Ricotta Stuffed Shells Tasty Recipe

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- 20 large pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and black pepper to taste - 3 cups marinara sauce - Fresh basil leaves, for garnish To make Easy Spinach and Ricotta Stuffed Shells, start with fresh ingredients. I love using large pasta shells because they hold a lot of the tasty filling. You want them to be big enough to stuff well, yet not too big to handle. Spinach adds a nice color and flavor. I always chop it finely so it mixes well with the cheeses. Ricotta is creamy and gives a rich taste. Mixing it with mozzarella creates a gooey texture that melts nicely when baked. Don’t forget the Parmesan! It adds a salty kick and depth to the filling. One egg binds everything together. You need it to keep the mixture from falling apart. For seasoning, garlic gives a strong flavor. Oregano adds warmth, while salt and pepper balance it all out. Marinara sauce is the perfect base. I suggest using a good quality sauce for the best taste. Finally, fresh basil leaves make a lovely garnish. They add a nice color and a fresh taste that brightens up the dish. Check out the Full Recipe for step-by-step instructions on how to bring it all together! - Boil and cook the pasta shells until al dente. - Cool the cooked shells on a clean kitchen towel. To begin, I boil a large pot of salted water. I cook the pasta shells, following the package instructions. I want them firm but not hard. Once cooked, I drain the shells gently and spread them on a clean kitchen towel to cool. This helps prevent them from sticking together. - Sauté garlic and spinach mixture. - Combine ricotta, mozzarella, Parmesan, egg, and spices. Next, I heat a skillet over medium heat. I add a tablespoon of olive oil and let it warm. Then, I toss in minced garlic and sauté it for about one minute. It should smell nice. After that, I add the chopped spinach. I cook it for 2-3 minutes until it wilts. Then, I remove the skillet from heat to cool. In a mixing bowl, I combine ricotta cheese, half of the mozzarella, grated Parmesan, and a large egg. I also add the wilted spinach, dried oregano, and a bit of salt and black pepper. I mix everything well until smooth. - Spread marinara sauce in the baking dish. - Stuff the shells and arrange them in the dish. - Cover with remaining marinara and mozzarella. Now, I take a 9x13 inch baking dish and spread one cup of marinara sauce on the bottom. This helps keep the shells from drying out. I carefully stuff each shell with the ricotta filling. I place them open side up in the dish for a nice look. Once they are all arranged, I pour the remaining marinara sauce over the shells. I sprinkle the leftover mozzarella cheese on top. - Cover with foil and bake. - Remove foil for finishing bake. Next, I cover the dish tightly with aluminum foil. I place it in my preheated oven at 375°F (190°C). I bake for 25 minutes. After that, I remove the foil and bake for another 10-15 minutes. I want the cheese to be bubbly and golden brown. Once done, I let it cool a bit before serving. For a fun touch, I garnish with fresh basil leaves. If you want the full recipe, check the [Full Recipe]. To cook the pasta shells without breaking, follow these steps: - Use plenty of salted water for boiling. - Stir the shells gently while cooking. - Cook the shells until they are al dente. This keeps them firm. For a creamy filling, make sure to: - Mix the ricotta cheese well with the spinach. - Add a little egg to bind the filling. - Avoid over-mixing, which can make the filling too runny. To amp up the taste, consider these seasonings: - Try adding a pinch of red pepper flakes for heat. - Mix in fresh herbs like basil or parsley for a fresh kick. - Use a touch of lemon zest for brightness. When it comes to marinara, I recommend: - Making your own for deeper flavor. - If using store-bought, choose a brand with no added sugars. - A good sauce enhances the stuffed shells greatly. For side dishes, think about these ideas: - Garlic bread pairs well with the dish. - A simple green salad adds freshness. - Roasted vegetables can bring more color to your plate. For plating, aim for elegance: - Place a shell in the center of the plate. - Drizzle some marinara around it for contrast. - Sprinkle grated Parmesan cheese on top for a lovely finish. Explore the [Full Recipe] for more details on making these delicious stuffed shells! {{image_4}} You can make these stuffed shells even better for you. Here are a few swaps: - Whole wheat or gluten-free pasta: This change adds fiber and nutrients. - Low-fat cheese options: Try using low-fat ricotta or mozzarella. You get the same flavor with fewer calories. Want to change things up? Here are some tasty ideas: - Adding ground meat or sausage: Mix in cooked meat for a heartier filling. It adds protein and a savory taste. - Experimenting with herbs and spices: Add fresh basil, thyme, or a pinch of red pepper flakes for a kick. Each herb brings a unique flavor. If you want to keep it meat-free, consider these options: - Incorporating mushrooms or zucchini: Both add a nice texture and flavor. Just sauté them before mixing with the cheese. - Vegan adaptations using plant-based cheese: Use cashew or almond cheese instead of dairy. You can still enjoy creamy stuffed shells! For the full recipe, check out the easy spinach and ricotta stuffed shells. To keep your stuffed shells fresh, place them in an airtight container. This helps keep moisture in and prevents the shells from drying out. You can store them in the fridge for up to three days. This way, you can enjoy leftovers without losing taste or texture. If you want to save some for later, freezing is a great option. First, let the shells cool completely. Then, place them in a freezer-safe container. You can also use plastic wrap to keep them safe from freezer burn. Properly frozen shells last for about three months. When you’re ready to eat, thaw in the fridge overnight. Reheat them in the oven at 350°F (175°C) until heated through. You can prepare the shells in advance for busy days. Cook the pasta and make the filling a day or two ahead. Store them separately in the fridge. When you’re ready to cook, stuff the shells and bake. This way, you have a quick and easy meal ready to go! Yes, you can prepare these shells in advance. After you stuff the shells, cover them and refrigerate for up to 24 hours. This saves time on busy nights. Just bake them when you're ready to eat. You may need to add a few extra minutes to the bake time. Great side dishes include: - Garlic bread - Simple green salad - Steamed vegetables - Roasted broccoli These sides balance the meal and add freshness. Absolutely! You can try different cheeses like: - Cottage cheese - Goat cheese - Feta cheese Each cheese adds a unique flavor. Mix and match to find your favorite! To keep your shells from sticking, follow these tips: - Cook them al dente. - Rinse them gently with cold water after cooking. - Lay them out on a clean towel. These steps help them stay separate. If you want to switch up the sauce, consider these options: - Alfredo sauce - Pesto sauce - A simple olive oil and garlic mix These alternatives add new flavors to your dish. In this blog post, we explored making easy Spinach and Ricotta Stuffed Shells. We covered the key ingredients, from pasta shells to cheese, and detailed each cooking step. I shared tips for perfect texture and flavor, plus variations to fit your taste. Finally, we discussed storage and meal prep for leftovers. Enjoying this dish can be simple and fun. You can adjust flavors and ingredients to make it your own. Embrace this recipe for a tasty meal any night!

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Are you craving a comforting meal that’s easy to prepare? Look no further than these Easy Spinach and Ricotta Stuffed Shells! This tasty dish combines creamy cheese, fresh spinach, and a savory marinara sauce, making it a hit for both family dinner and a cozy gathering. Join me as I guide you through simple steps to create a delectable meal for any occasion. Let’s get cooking!

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Ingredients

Main Ingredients for Easy Spinach and Ricotta Stuffed Shells

– 20 large pasta shells

– 2 cups fresh spinach, finely chopped

– 1 cup ricotta cheese

– 1 cup shredded mozzarella cheese, divided

– 1/2 cup grated Parmesan cheese

– 1 large egg

Seasoning and Sauce

– 2 cloves garlic, minced

– 1 teaspoon dried oregano

– Salt and black pepper to taste

– 3 cups marinara sauce

Optional Garnishes

– Fresh basil leaves, for garnish

To make Easy Spinach and Ricotta Stuffed Shells, start with fresh ingredients. I love using large pasta shells because they hold a lot of the tasty filling. You want them to be big enough to stuff well, yet not too big to handle.

Spinach adds a nice color and flavor. I always chop it finely so it mixes well with the cheeses. Ricotta is creamy and gives a rich taste. Mixing it with mozzarella creates a gooey texture that melts nicely when baked.

Don’t forget the Parmesan! It adds a salty kick and depth to the filling. One egg binds everything together. You need it to keep the mixture from falling apart.

For seasoning, garlic gives a strong flavor. Oregano adds warmth, while salt and pepper balance it all out. Marinara sauce is the perfect base. I suggest using a good quality sauce for the best taste.

Finally, fresh basil leaves make a lovely garnish. They add a nice color and a fresh taste that brightens up the dish.

Check out the Full Recipe for step-by-step instructions on how to bring it all together!

Step-by-Step Instructions

Prepping the Pasta

– Boil and cook the pasta shells until al dente.

– Cool the cooked shells on a clean kitchen towel.

To begin, I boil a large pot of salted water. I cook the pasta shells, following the package instructions. I want them firm but not hard. Once cooked, I drain the shells gently and spread them on a clean kitchen towel to cool. This helps prevent them from sticking together.

Preparing the Filling

– Sauté garlic and spinach mixture.

– Combine ricotta, mozzarella, Parmesan, egg, and spices.

Next, I heat a skillet over medium heat. I add a tablespoon of olive oil and let it warm. Then, I toss in minced garlic and sauté it for about one minute. It should smell nice. After that, I add the chopped spinach. I cook it for 2-3 minutes until it wilts. Then, I remove the skillet from heat to cool.

In a mixing bowl, I combine ricotta cheese, half of the mozzarella, grated Parmesan, and a large egg. I also add the wilted spinach, dried oregano, and a bit of salt and black pepper. I mix everything well until smooth.

Assembling the Dish

– Spread marinara sauce in the baking dish.

– Stuff the shells and arrange them in the dish.

– Cover with remaining marinara and mozzarella.

Now, I take a 9×13 inch baking dish and spread one cup of marinara sauce on the bottom. This helps keep the shells from drying out. I carefully stuff each shell with the ricotta filling. I place them open side up in the dish for a nice look. Once they are all arranged, I pour the remaining marinara sauce over the shells. I sprinkle the leftover mozzarella cheese on top.

Baking Instructions

– Cover with foil and bake.

– Remove foil for finishing bake.

Next, I cover the dish tightly with aluminum foil. I place it in my preheated oven at 375°F (190°C). I bake for 25 minutes. After that, I remove the foil and bake for another 10-15 minutes. I want the cheese to be bubbly and golden brown. Once done, I let it cool a bit before serving. For a fun touch, I garnish with fresh basil leaves. If you want the full recipe, check the [Full Recipe].

Tips & Tricks

Perfecting the Texture

To cook the pasta shells without breaking, follow these steps:

– Use plenty of salted water for boiling.

– Stir the shells gently while cooking.

– Cook the shells until they are al dente. This keeps them firm.

For a creamy filling, make sure to:

– Mix the ricotta cheese well with the spinach.

– Add a little egg to bind the filling.

– Avoid over-mixing, which can make the filling too runny.

Enhancing Flavor

To amp up the taste, consider these seasonings:

– Try adding a pinch of red pepper flakes for heat.

– Mix in fresh herbs like basil or parsley for a fresh kick.

– Use a touch of lemon zest for brightness.

When it comes to marinara, I recommend:

– Making your own for deeper flavor.

– If using store-bought, choose a brand with no added sugars.

– A good sauce enhances the stuffed shells greatly.

Serving Suggestions

For side dishes, think about these ideas:

– Garlic bread pairs well with the dish.

– A simple green salad adds freshness.

– Roasted vegetables can bring more color to your plate.

For plating, aim for elegance:

– Place a shell in the center of the plate.

– Drizzle some marinara around it for contrast.

– Sprinkle grated Parmesan cheese on top for a lovely finish.

Explore the [Full Recipe] for more details on making these delicious stuffed shells!

Variations

Healthier Alternatives

You can make these stuffed shells even better for you. Here are a few swaps:

– Whole wheat or gluten-free pasta: This change adds fiber and nutrients.

– Low-fat cheese options: Try using low-fat ricotta or mozzarella. You get the same flavor with fewer calories.

Flavor Variations

Want to change things up? Here are some tasty ideas:

– Adding ground meat or sausage: Mix in cooked meat for a heartier filling. It adds protein and a savory taste.

– Experimenting with herbs and spices: Add fresh basil, thyme, or a pinch of red pepper flakes for a kick. Each herb brings a unique flavor.

Vegetarian Alternatives

If you want to keep it meat-free, consider these options:

– Incorporating mushrooms or zucchini: Both add a nice texture and flavor. Just sauté them before mixing with the cheese.

– Vegan adaptations using plant-based cheese: Use cashew or almond cheese instead of dairy. You can still enjoy creamy stuffed shells!

For the full recipe, check out the easy spinach and ricotta stuffed shells.

Storage Info

Storing Leftovers

To keep your stuffed shells fresh, place them in an airtight container. This helps keep moisture in and prevents the shells from drying out. You can store them in the fridge for up to three days. This way, you can enjoy leftovers without losing taste or texture.

Freezing Instructions

If you want to save some for later, freezing is a great option. First, let the shells cool completely. Then, place them in a freezer-safe container. You can also use plastic wrap to keep them safe from freezer burn. Properly frozen shells last for about three months. When you’re ready to eat, thaw in the fridge overnight. Reheat them in the oven at 350°F (175°C) until heated through.

Meal Prep Ideas

You can prepare the shells in advance for busy days. Cook the pasta and make the filling a day or two ahead. Store them separately in the fridge. When you’re ready to cook, stuff the shells and bake. This way, you have a quick and easy meal ready to go!

FAQs

Can I make these shells ahead of time?

Yes, you can prepare these shells in advance. After you stuff the shells, cover them and refrigerate for up to 24 hours. This saves time on busy nights. Just bake them when you’re ready to eat. You may need to add a few extra minutes to the bake time.

What are good side dishes to serve with spinach and ricotta stuffed shells?

Great side dishes include:

– Garlic bread

– Simple green salad

– Steamed vegetables

– Roasted broccoli

These sides balance the meal and add freshness.

Can I use other types of cheese in the filling?

Absolutely! You can try different cheeses like:

– Cottage cheese

– Goat cheese

– Feta cheese

Each cheese adds a unique flavor. Mix and match to find your favorite!

How do I prevent the shells from sticking together?

To keep your shells from sticking, follow these tips:

– Cook them al dente.

– Rinse them gently with cold water after cooking.

– Lay them out on a clean towel.

These steps help them stay separate.

What can I substitute for marinara sauce?

If you want to switch up the sauce, consider these options:

– Alfredo sauce

– Pesto sauce

– A simple olive oil and garlic mix

These alternatives add new flavors to your dish.

In this blog post, we explored making easy Spinach and Ricotta Stuffed Shells. We covered the key ingredients, from pasta shells to cheese, and detailed each cooking step. I shared tips for perfect texture and flavor, plus variations to fit your taste. Finally, we discussed storage and meal prep for leftovers. Enjoying this dish can be simple and fun. You can adjust flavors and ingredients to make it your own. Embrace this recipe for a tasty meal any night!

- 20 large pasta shells - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and black pepper to taste - 3 cups marinara sauce - Fresh basil leaves, for garnish To make Easy Spinach and Ricotta Stuffed Shells, start with fresh ingredients. I love using large pasta shells because they hold a lot of the tasty filling. You want them to be big enough to stuff well, yet not too big to handle. Spinach adds a nice color and flavor. I always chop it finely so it mixes well with the cheeses. Ricotta is creamy and gives a rich taste. Mixing it with mozzarella creates a gooey texture that melts nicely when baked. Don’t forget the Parmesan! It adds a salty kick and depth to the filling. One egg binds everything together. You need it to keep the mixture from falling apart. For seasoning, garlic gives a strong flavor. Oregano adds warmth, while salt and pepper balance it all out. Marinara sauce is the perfect base. I suggest using a good quality sauce for the best taste. Finally, fresh basil leaves make a lovely garnish. They add a nice color and a fresh taste that brightens up the dish. Check out the Full Recipe for step-by-step instructions on how to bring it all together! - Boil and cook the pasta shells until al dente. - Cool the cooked shells on a clean kitchen towel. To begin, I boil a large pot of salted water. I cook the pasta shells, following the package instructions. I want them firm but not hard. Once cooked, I drain the shells gently and spread them on a clean kitchen towel to cool. This helps prevent them from sticking together. - Sauté garlic and spinach mixture. - Combine ricotta, mozzarella, Parmesan, egg, and spices. Next, I heat a skillet over medium heat. I add a tablespoon of olive oil and let it warm. Then, I toss in minced garlic and sauté it for about one minute. It should smell nice. After that, I add the chopped spinach. I cook it for 2-3 minutes until it wilts. Then, I remove the skillet from heat to cool. In a mixing bowl, I combine ricotta cheese, half of the mozzarella, grated Parmesan, and a large egg. I also add the wilted spinach, dried oregano, and a bit of salt and black pepper. I mix everything well until smooth. - Spread marinara sauce in the baking dish. - Stuff the shells and arrange them in the dish. - Cover with remaining marinara and mozzarella. Now, I take a 9x13 inch baking dish and spread one cup of marinara sauce on the bottom. This helps keep the shells from drying out. I carefully stuff each shell with the ricotta filling. I place them open side up in the dish for a nice look. Once they are all arranged, I pour the remaining marinara sauce over the shells. I sprinkle the leftover mozzarella cheese on top. - Cover with foil and bake. - Remove foil for finishing bake. Next, I cover the dish tightly with aluminum foil. I place it in my preheated oven at 375°F (190°C). I bake for 25 minutes. After that, I remove the foil and bake for another 10-15 minutes. I want the cheese to be bubbly and golden brown. Once done, I let it cool a bit before serving. For a fun touch, I garnish with fresh basil leaves. If you want the full recipe, check the [Full Recipe]. To cook the pasta shells without breaking, follow these steps: - Use plenty of salted water for boiling. - Stir the shells gently while cooking. - Cook the shells until they are al dente. This keeps them firm. For a creamy filling, make sure to: - Mix the ricotta cheese well with the spinach. - Add a little egg to bind the filling. - Avoid over-mixing, which can make the filling too runny. To amp up the taste, consider these seasonings: - Try adding a pinch of red pepper flakes for heat. - Mix in fresh herbs like basil or parsley for a fresh kick. - Use a touch of lemon zest for brightness. When it comes to marinara, I recommend: - Making your own for deeper flavor. - If using store-bought, choose a brand with no added sugars. - A good sauce enhances the stuffed shells greatly. For side dishes, think about these ideas: - Garlic bread pairs well with the dish. - A simple green salad adds freshness. - Roasted vegetables can bring more color to your plate. For plating, aim for elegance: - Place a shell in the center of the plate. - Drizzle some marinara around it for contrast. - Sprinkle grated Parmesan cheese on top for a lovely finish. Explore the [Full Recipe] for more details on making these delicious stuffed shells! {{image_4}} You can make these stuffed shells even better for you. Here are a few swaps: - Whole wheat or gluten-free pasta: This change adds fiber and nutrients. - Low-fat cheese options: Try using low-fat ricotta or mozzarella. You get the same flavor with fewer calories. Want to change things up? Here are some tasty ideas: - Adding ground meat or sausage: Mix in cooked meat for a heartier filling. It adds protein and a savory taste. - Experimenting with herbs and spices: Add fresh basil, thyme, or a pinch of red pepper flakes for a kick. Each herb brings a unique flavor. If you want to keep it meat-free, consider these options: - Incorporating mushrooms or zucchini: Both add a nice texture and flavor. Just sauté them before mixing with the cheese. - Vegan adaptations using plant-based cheese: Use cashew or almond cheese instead of dairy. You can still enjoy creamy stuffed shells! For the full recipe, check out the easy spinach and ricotta stuffed shells. To keep your stuffed shells fresh, place them in an airtight container. This helps keep moisture in and prevents the shells from drying out. You can store them in the fridge for up to three days. This way, you can enjoy leftovers without losing taste or texture. If you want to save some for later, freezing is a great option. First, let the shells cool completely. Then, place them in a freezer-safe container. You can also use plastic wrap to keep them safe from freezer burn. Properly frozen shells last for about three months. When you’re ready to eat, thaw in the fridge overnight. Reheat them in the oven at 350°F (175°C) until heated through. You can prepare the shells in advance for busy days. Cook the pasta and make the filling a day or two ahead. Store them separately in the fridge. When you’re ready to cook, stuff the shells and bake. This way, you have a quick and easy meal ready to go! Yes, you can prepare these shells in advance. After you stuff the shells, cover them and refrigerate for up to 24 hours. This saves time on busy nights. Just bake them when you're ready to eat. You may need to add a few extra minutes to the bake time. Great side dishes include: - Garlic bread - Simple green salad - Steamed vegetables - Roasted broccoli These sides balance the meal and add freshness. Absolutely! You can try different cheeses like: - Cottage cheese - Goat cheese - Feta cheese Each cheese adds a unique flavor. Mix and match to find your favorite! To keep your shells from sticking, follow these tips: - Cook them al dente. - Rinse them gently with cold water after cooking. - Lay them out on a clean towel. These steps help them stay separate. If you want to switch up the sauce, consider these options: - Alfredo sauce - Pesto sauce - A simple olive oil and garlic mix These alternatives add new flavors to your dish. In this blog post, we explored making easy Spinach and Ricotta Stuffed Shells. We covered the key ingredients, from pasta shells to cheese, and detailed each cooking step. I shared tips for perfect texture and flavor, plus variations to fit your taste. Finally, we discussed storage and meal prep for leftovers. Enjoying this dish can be simple and fun. You can adjust flavors and ingredients to make it your own. Embrace this recipe for a tasty meal any night!

Easy Spinach and Ricotta Stuffed Shells

Dive into the deliciousness of Cheesy Spinach & Ricotta Stuffed Pasta Shells! This easy recipe combines creamy ricotta, fresh spinach, and a blend of cheeses for a mouthwatering dish that’s perfect for family dinners. With simple steps and a delightful presentation, you’ll impress everyone at the table. Click through to explore the full recipe and make this cheesy delight tonight! Your taste buds will thank you!
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Ingredients
  

20 large pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and black pepper to taste

3 cups marinara sauce

Fresh basil leaves, for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions until they are al dente. Drain the shells gently and set them aside on a clean kitchen towel to cool.

      In a spacious skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant and golden.

        Next, introduce the chopped spinach to the skillet, cooking and stirring for 2-3 minutes until it is wilted and tender. Remove the skillet from heat and let the spinach mixture cool slightly.

          In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, cracked egg, wilted spinach, dried oregano, and a generous sprinkle of salt and black pepper. Stir the mixture thoroughly until all the ingredients are well incorporated.

            Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish, ensuring a nice base for the shells.

              Take each cooked pasta shell and carefully stuff it with a generous spoonful of the ricotta and spinach mixture. Place the filled shells in the baking dish, open side up, for an appealing presentation.

                Once all the shells are nestled in the sauce, pour the remaining marinara sauce over them, ensuring they are fully covered to prevent drying out during baking. Sprinkle the leftover mozzarella cheese evenly over the top, creating a delightful cheesy layer.

                  Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                    Once baked to perfection, allow the dish to cool for a few minutes. Serve warm, garnished with fresh basil leaves for a pop of color and freshness.

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 4

                        Presentation Tips: Plate individual servings alongside a drizzle of marinara sauce and a sprinkle of Parmesan for an elegant touch. Enjoy!

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