Frequently Asked Questions
→ How do I prevent the shells from sticking together?
After cooking, drain the shells well and drizzle them with extra-virgin olive oil. Toss gently to coat each shell, which helps keep them separate while you prepare the filling.
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→ What’s the best way to ensure the spinach filling isn’t watery?
Wilt the spinach over medium heat, then drain very well in a fine mesh sieve or by pressing gently with a spoon to remove excess moisture before chopping and adding to the cheese mixture.
→ Can I make this dish ahead of time?
Yes, you can assemble the stuffed shells, cover them tightly, and refrigerate up to a day before baking. Allow extra baking time if baking straight from the fridge.
→ What variations can I try with the cheese mixture?
Substitute Parmesan for pecorino or add cooked ground meat or Italian sausage for a richer, heartier filling.
→ What temperature and baking time work best for stuffed shells?
Bake at 375°F (190°C) for 20-25 minutes until the filling is heated through and the cheese is melted and bubbling.
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→ How can I enhance the flavor of the marinara sauce?
Use a high-quality marinara or add fresh garlic, herbs like basil and oregano, and a pinch of red pepper flakes for a subtle spicy kick.
