Stuffed Shells with Spinach and Cheese Recipe

Introduction

Stuffed shells are a comforting, cheesy Italian-American classic that’s perfect for family dinners or special occasions. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, baked in marinara sauce, and topped with melted mozzarella for a deliciously satisfying meal.

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
• 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

1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
2. Step 2: Boil the jumbo pasta shells in salted water for about 13 minutes, or 1 minute less than al dente, following package instructions. Drain and rinse gently with cold water until the shells are cool. Set aside.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach and toss to coat, cooking until wilted, about 3 minutes. Remove from heat and let cool.
4. Step 4: In a large bowl, combine ricotta with salt, pepper, dried basil, dried parsley, and dried oregano. Stir in half of the mozzarella and most of the Parmesan, reserving some Parmesan for topping. Mix in cream cheese and egg, then fold in the cooled spinach and garlic.
5. Step 5: Spread half of the marinara sauce on the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet. Stuff each pasta shell with the cheese and spinach mixture and arrange them in the dish.
6. Step 6: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella and reserved Parmesan cheese.
7. Step 7: Cover the dish with foil and bake for 20 minutes. Remove the cover and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden.

Tips & Variations

• For a richer filling, add a little shredded fontina or provolone cheese to the ricotta mixture.
• If you prefer, finely chop the spinach before cooking for smaller, more evenly distributed pieces.
• Use fresh basil and oregano instead of dried herbs for a brighter flavor.
• Try substituting kale or Swiss chard for the spinach for a different texture and taste.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven for about 15-20 minutes or until heated through. Stuffed shells can also be frozen before baking; thaw overnight in the refrigerator before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day before baking. Cover and refrigerate them, then bake as directed when ready to serve.

Can I use frozen spinach instead of fresh?

Absolutely. Thaw and thoroughly drain the frozen spinach before adding it to the cheese mixture to avoid excess moisture.

Stuffed Shells with Spinach and Cheese Recipe

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4.7 from 75 reviews

This classic Italian stuffed shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, spinach, and herbs, baked to perfection in a flavorful marinara sauce. It’s a comforting, cheesy dish perfect for family dinners or special occasions.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

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

Cheese Filling

• 15 oz. Ricotta cheese
• ½ cup Parmesan cheese, grated
• 3 cups mozzarella cheese, shredded and divided
• 2 tablespoons cream cheese
• 1 egg

Vegetables and Seasoning

• 1–2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano

Sauce and Garnish

• 24 ounces marinara sauce
• Fresh parsley, for 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 jumbo pasta shells in salted water for about 13 minutes, or 1 minute less than al dente according to package instructions. Set a timer to avoid overcooking. Drain the shells and rinse gently in cold water until cool. Set aside to prevent sticking.
3. Prepare Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh spinach (optional: slice spinach into strips for smaller pieces), toss to coat, and cook for about 3 minutes until wilted. Remove from heat and let it cool.
4. Make Cheese Mixture: In a large bowl, combine ricotta cheese and seasonings: salt, pepper, dried basil, parsley, and oregano. Stir with a silicone spatula until well mixed. Add half of the shredded mozzarella and most of the grated Parmesan cheese, reserving some Parmesan for topping. Stir in cream cheese and egg until fully incorporated. Fold in the cooled spinach and garlic mixture evenly.
5. Assemble in Baking Dish: Pour half of the marinara sauce into 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 cooked pasta shell and arrange them in the baking dish on top of the sauce.
6. Add Sauce and Cheese Topping: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with the remaining mozzarella and reserved Parmesan cheese.
7. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the cover and bake for an additional 10 minutes to brown the cheese slightly and allow the sauce to thicken.
8. Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley before serving. Enjoy your delicious stuffed shells warm.

Notes

• Boiling shells slightly less than al dente prevents them from becoming mushy during baking.
• Rinsing shells with cold water helps stop the cooking process and makes them easier to handle.
• Feel free to add other herbs or spices to the cheese filling to suit your taste.
• Leftover stuffed shells can be refrigerated for up to 3 days and reheated in the oven.
• For a meatier variation, add cooked ground beef or sausage to the marinara sauce before assembling.

Keywords: Italian, stuffed shells, ricotta, spinach, baked pasta, comfort food, vegetarian, classic recipe