Print

Cheesy Spinach Stuffed Shells: 10 amazing comfort bites

Cheesy Spinach Stuffed Shells
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a comforting and cheesy baked pasta dish featuring jumbo shells generously filled with a creamy ricotta and spinach mixture, all topped with marinara sauce and melted mozzarella. Perfect for a family-friendly meal.

Ingredients

Scale
  • 12 ounces jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces marinara sauce
  • 8 ounces shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente. Drain and set aside.
  2. While the shells are cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Add the squeezed-dry spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until any remaining moisture has evaporated. Remove from heat.
  4. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Stir in the cooked spinach mixture until well combined.
  5. Spoon the ricotta-spinach filling into each of the cooked pasta shells.
  6. Pour about half of the marinara sauce into the bottom of a 9×13 inch baking dish.
  7. Arrange the stuffed shells in the baking dish over the marinara sauce.
  8. Spoon the remaining marinara sauce over the stuffed shells.
  9. Sprinkle the shredded mozzarella cheese evenly over the top.
  10. Cover the baking dish with foil and bake for 20 minutes.
  11. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  12. Garnish with fresh parsley, if desired, before serving.

Notes

  • Make sure to squeeze out as much water as possible from the thawed spinach to prevent a watery filling.
  • You can prepare the stuffed shells ahead of time and refrigerate them. Add a few extra minutes to the baking time if baking from chilled.
  • Feel free to add other cheeses like provolone or fontina to the mozzarella topping for extra flavor.

Nutrition

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