Cheesy Spinach Stuffed Shells Recipe
Introduction
Stuffed shells are a comforting Italian-American classic, perfect for family dinners or gatherings. Jumbo pasta shells are filled with a rich mixture of ricotta, spinach, and cheeses, then baked in a flavorful marinara sauce. This dish is creamy, cheesy, and sure to please any crowd.
Ingredients
- 18-20 jumbo pasta shells (boil extra in case some break)
- 1-2 tablespoons olive oil
- 3 cloves garlic (minced)
- 4 cups spinach
- 15 oz. ricotta cheese
- ½ cup Parmesan cheese (grated)
- 3 cups mozzarella cheese (shredded and divided)
- 2 tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- Fresh parsley (to garnish)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Step 1: Preheat oven to 375 degrees Fahrenheit.
- Step 2: Boil the jumbo pasta shells in salted water for about 13 minutes, one minute less than al dente according to package instructions. Set a timer to prevent overcooking. Drain and gently rinse the shells with cold water until cooled. Set aside.
- Step 3: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach (sliced if preferred) and toss to coat, cooking for about 3 minutes until wilted. Remove from heat and let cool.
- Step 4: In a large bowl, combine ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir in half of the mozzarella, most of the Parmesan (reserve a little for topping), cream cheese, and egg. Fold in the cooled spinach and garlic mixture.
- Step 5: Spread half of the marinara sauce evenly in the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet. Spoon the cheese and spinach mixture into each pasta shell and place them in the sauce-lined dish.
- Step 6: Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella and reserved Parmesan cheese.
- Step 7: Cover the dish and bake for 20 minutes. Remove the cover and bake for an additional 10 minutes until bubbly and golden on top. Garnish with fresh parsley before serving.
Tips & Variations
- Cook the pasta shells just until firm to prevent tearing when stuffing.
- For extra flavor, add sautéed mushrooms or cooked Italian sausage to the filling.
- Use fresh herbs instead of dried for a brighter taste if available.
- To make it vegetarian, omit the egg or replace it with a flax egg for binding.
Storage
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350 degrees Fahrenheit until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare stuffed shells ahead of time?
Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking. Just cover the dish tightly with foil and bake as directed, adding a few extra minutes if baking straight from the fridge.
Can I freeze stuffed shells?
Absolutely. Freeze the unbaked stuffed shells in a single layer on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, covered, at 375 degrees Fahrenheit for about 40 minutes, uncovering to brown for the last 10 minutes.
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Cheesy Spinach Stuffed Shells Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic Italian-American Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and mozzarella, baked in marinara sauce and topped with melted cheeses. It’s a comforting, cheesy baked pasta dish perfect for family dinners or entertaining, with flavorful herbs and a luscious texture.
Ingredients
Pasta
- 18–20 jumbo pasta shells
Cheese Mixture
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese (divided)
- 3 cups shredded mozzarella cheese (divided)
- 2 tablespoons cream cheese
- 1 egg
Vegetables & Herbs
- 4 cups spinach
- 3 cloves garlic, minced
- Fresh parsley (for garnish)
Sauce & Seasoning
- 24 ounces marinara sauce
- 1–2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to preheat so that it is ready for baking the stuffed shells later on.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for about 13 minutes or 1 minute less than al dente as indicated by the package instructions. Be careful not to overcook. Drain and rinse with cold water until cool to prevent sticking and keep their shape. Set aside.
- Sauté Spinach and Garlic: Heat olive oil over medium heat in a skillet. Add minced garlic and cook for about one minute until fragrant. Add spinach and toss to coat with oil and garlic. Cook for 3 minutes or until wilted, then remove from heat and let cool.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese with salt, pepper, dried basil, parsley, and oregano. Mix in half of the shredded mozzarella and most of the Parmesan cheese (reserve some Parmesan for topping). Add the cream cheese and the egg, then fold in the cooled spinach and garlic mixture until well combined.
- Assemble: Spread half of the marinara sauce evenly on the bottom of a 9×13-inch casserole dish or 12-inch oven-safe skillet. Spoon the cheese and spinach mixture into each pasta shell and arrange stuffed shells in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the arranged shells. Sprinkle the rest of the mozzarella cheese and the reserved Parmesan cheese evenly on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes to allow the cheese to brown and bubble.
- Garnish and Serve: Sprinkle fresh parsley over the cooked dish before serving. Serve hot, optionally with garlic bread for a full meal experience.
Notes
- Ensure you do not overcook the pasta shells; they should be slightly undercooked before baking to prevent mushiness.
- You can slice the spinach before cooking if you prefer smaller pieces inside the filling.
- Using fresh herbs instead of dried can make the flavors more vibrant.
- Reserve some cheese for topping to get a golden, delicious crust.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, baked pasta, ricotta, spinach, Italian comfort food, cheesy pasta, family dinner
