Name: Cheesy Spinach Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
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, divided); 2 tablespoons cream cheese; 1 egg; ½ tsp salt; ¼ tsp pepper; ½ tsp dried basil; ½ tsp dried parsley; ½ tsp dried oregano; 24 ounces marinara sauce; Fresh parsley (to garnish)

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Introduction

Stuffed shells are a comforting Italian-American classic that bring together tender pasta filled with a creamy mixture of cheeses and spinach, all baked in rich marinara sauce. This dish is perfect for family dinners or when you want a satisfying meal that feels special without too much fuss.

This image shows a round white pan filled with stuffed pasta shells arranged in one layer. Each shell is filled with a creamy, white mixture mixed with bits of dark green spinach. The shells are covered with melted white cheese that looks stretchy and gooey, sprinkled with finely chopped green herbs. The base of the pan is covered by a bright red tomato sauce that peeks around and under the shells. On the right side, a woman’s hand holds a wooden-handled spoon, lifting one stuffed shell from the pan, showing some melted cheese stretching. The pan sits on a white marbled surface with a white cloth nearby and a small white bowl with some grated white cheese in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

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 your oven to 375 degrees Fahrenheit.
Step 2: Boil the pasta shells in salted water for about 13 minutes, or one minute less than al dente according to package instructions. Drain and gently rinse with cold water until cool to prevent sticking. 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 and toss to coat. Cook for about 3 minutes until wilted. Remove from heat and let cool.
Step 4: In a large bowl, combine the ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir in half the mozzarella cheese, most of the Parmesan cheese (reserve some for topping), cream cheese, and the egg. Fold in the cooled spinach and garlic mixture.
Step 5: Spread half of the marinara sauce in the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet. Fill each pasta shell with the cheese and spinach mixture, then arrange them in the dish.
Step 6: Pour the remaining marinara sauce over the shells. Sprinkle the remaining mozzarella and reserved Parmesan cheese on top.
Step 7: Cover the dish with foil and bake for 20 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is bubbly and golden. Garnish with fresh parsley before serving.

Tips & Variations

For smaller spinach pieces, slice the spinach into strips before cooking.
You can add cooked Italian sausage or ground beef to the cheese mixture for a meatier version.
Use fresh herbs like basil and oregano for an extra burst of flavor.
Try swapping ricotta for cottage cheese for a lighter filling.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350 degrees Fahrenheit until heated through, about 15-20 minutes. You can also microwave individual servings, but the oven method helps maintain the texture better.

How to Serve

A white plate on a white marbled surface holds three large pasta shells filled with white ricotta cheese mixed with green spinach, topped with red tomato sauce that covers the bottom of the plate and spills over the pasta edges. The pasta shells are cooked to a soft texture with slightly ridged edges, partially covered in melted white cheese. Small green parsley pieces are sprinkled on top and around the sauce. A silver fork rests on the side of the plate and a small bowl filled with white cheese is seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day in advance and keep them covered in the refrigerator. Bake them when you’re ready to serve.

Do I have to use jumbo shells?

Jumbo shells are ideal because they hold more filling, but you can use smaller pasta shapes if you adjust the filling quantity and baking time accordingly.