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Cheesy Spinach Stuffed Shells Recipe

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★★★★★

4.9 from 67 reviews

Classic Italian stuffed shells filled with a creamy mixture of ricotta, spinach, and cheese, baked in marinara sauce to bubbly perfection. This comforting casserole makes a perfect family dinner and pairs wonderfully with garlic bread.

Ingredients

Scale

Pasta

  • 18–20 jumbo pasta shells (boil extra in case some break)

Filling

  • 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

Sauce and Garnish

  • 24 ounces marinara sauce
  • Fresh parsley (to garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
  2. Cook Pasta Shells: Boil the jumbo pasta shells in salted water for about 13 minutes or 1 minute less than al dente to avoid overcooking. Drain and rinse gently with cold water until cool. Set aside carefully.
  3. Prepare Spinach Mixture: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add spinach, toss to coat in oil, and cook for 3 minutes until wilted. Remove from heat and let cool.
  4. Make Cheese Filling: In a large bowl, combine ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir in half of the mozzarella and most of the Parmesan cheese (reserve some Parmesan for topping). Mix in cream cheese and egg until smooth. Fold in the cooled spinach and garlic mixture.
  5. Assemble Shells: Spread half of the marinara sauce evenly on the bottom of a 9×13-inch casserole dish or a 12-inch oven-safe skillet. Stuff each pasta shell with the cheese and spinach filling and arrange them in the baking dish.
  6. Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the rest of the mozzarella and the reserved Parmesan cheese evenly on top.
  7. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the cover and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
  8. Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve hot. Delicious paired with garlic bread with cheese for a full meal experience.

Notes

  • Boil extra shells to ensure you have enough for stuffing, as some may break during cooking.
  • Rinsing pasta with cold water after boiling prevents them from sticking and stops the cooking process.
  • Optional: slice spinach before cooking for smaller pieces in the filling.
  • Make sure not to overfill the shells to prevent breaking during baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze unbaked stuffed shells for up to 1 month. Bake directly from frozen, increasing the bake time by 10-15 minutes.

Keywords: stuffed shells, stuffed pasta shells, ricotta stuffed shells, spinach stuffed shells, baked pasta, Italian casserole, marinara sauce pasta bake

Find it online: https://ricoloranz.com/cheesy-spinach-stuffed-shells-recipe/