Description
Spinach and Cheese Stuffed Shells are the ultimate comfort food: jumbo pasta shells filled with creamy ricotta and spinach, topped with marinara and melty cheese. This baked pasta recipe is easy, vegetarian-friendly, and perfect for family dinners or make-ahead meals. If you’re looking for a satisfying stuffed shells recipe with spinach and cheese, this is the one to save.
Ingredients
20 jumbo pasta shells
15 oz ricotta cheese
10 oz frozen spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
3 cups marinara sauce
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Instructions
1. Cook jumbo pasta shells in salted boiling water until al dente. Drain and lay them flat to prevent sticking.
2. In a mixing bowl, combine ricotta, spinach, 1 1/2 cups mozzarella, 1/2 cup Parmesan, egg, garlic, salt, and pepper until smooth.
3. Use a spoon or piping bag to fill each shell generously with the cheese and spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13 baking dish. Place filled shells on top in a single layer.
5. Cover the shells with the remaining marinara sauce, then top with the rest of the mozzarella and Parmesan.
6. Cover the dish with foil and bake at 375°F for 25 minutes.
7. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
8. Let rest 5 minutes before serving.
Notes
Let shells cool before stuffing for easier handling.
You can prepare and freeze the dish unbaked for up to 2 months.
For extra flavor, add a pinch of red pepper flakes to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of dish
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg