Print

Cheese and Spinach Stuffed Shells Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

Delicious and comforting stuffed jumbo pasta shells filled with a savory mixture of ricotta, spinach, and cheeses, baked in marinara sauce until bubbly and topped with melted mozzarella and fresh basil. This classic Italian-American dish makes a perfect hearty dinner for family and guests.

Ingredients

Pasta

  • 20 jumbo pasta shells (cooked according to package directions)

Filling

  • 1 tablespoon olive oil
  • 4 cups packed spinach, chopped
  • 3 cloves garlic, minced
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese (from the total 3 cups)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Assembly & Topping

  • 3 cups marinara sauce (divided)
  • 2 cups shredded mozzarella cheese (remaining)
  • 2 tablespoons chopped fresh basil (for garnish)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set it aside.
  2. Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, ensuring not to overcook. Drain the shells and rinse under cold running water to stop the cooking process. Set aside carefully.
  3. Sauté Spinach and Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Then add the minced garlic and cook for 1 additional minute until fragrant, being careful not to burn it.
  4. Prepare Cheese Filling: In a large mixing bowl, combine the ricotta cheese, egg, sautéed spinach and garlic mixture, 1 cup mozzarella cheese, Parmesan cheese, Italian seasoning, crushed red pepper flakes, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  5. Assemble in Baking Dish: Spread 1 1/2 cups of marinara sauce evenly on the bottom of the prepared baking dish. Using a spoon, fill each cooked pasta shell generously with the cheese and spinach mixture, then arrange the stuffed shells in the baking dish on top of the sauce.
  6. Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the arranged stuffed shells, ensuring they are well covered. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top.
  7. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and to heat through.
  8. Broil for Browning: Carefully remove the foil and switch the oven to broil. Broil for 2 minutes or until the cheese on top becomes lightly browned and bubbly. Watch carefully to prevent burning.
  9. Garnish and Serve: Remove the baking dish from the oven. Garnish with freshly chopped basil. Serve the stuffed shells warm for a comforting and cheesy Italian meal.

Notes

  • Do not overcook the pasta shells as they will continue cooking in the oven and can become mushy.
  • Rinsing pasta shells under cold water stops the cooking process and makes them easier to handle when stuffing.
  • If fresh spinach is unavailable, frozen spinach thawed and drained can be used, but reduce the amount slightly due to moisture.
  • For a spicier dish, increase the crushed red pepper flakes to taste.
  • Make-ahead option: Prepare the shells and filling a day in advance, then assemble and bake when ready to serve.
  • Use low-sodium marinara sauce if monitoring salt intake.

Find it online: https://yumntasty.com/cheese-and-spinach-stuffed-shells-recipe/