Cheesy Spinach Stuffed Shells

Jumbo pasta shells are generously filled with a creamy, savory mixture of ricotta cheese, spinach, and Parmesan, then baked in a rich marinara sauce until golden and bubbly. This comforting dish is a guaranteed crowd-pleaser, perfect for family dinners.

Cheesy Spinach Stuffed Shells
  • Prep time: 8 minutes
  • Cook time: 27 minutes
  • Total time: 35 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 (24 ounce) jar marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  2. While shells cook, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook until fragrant, about 1 minute more. Remove from heat and let cool slightly.
  4. In a large bowl, combine ricotta cheese, Parmesan cheese, beaten egg, thawed spinach, cooled onion mixture, nutmeg, salt, and pepper. Mix well.
  5. Spread half of the marinara sauce evenly in the bottom of a 9x13 inch baking dish.
  6. Carefully spoon the ricotta mixture into each cooked pasta shell. Arrange the filled shells in a single layer over the sauce in the baking dish.
  7. Pour the remaining marinara sauce over the stuffed shells.
  8. Sprinkle mozzarella cheese and additional Parmesan cheese evenly over the top.
  9. Cover the baking dish with foil and bake for 20 minutes.
  10. Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly and edges are lightly browned.

Tips

  • Ensure the thawed spinach is thoroughly squeezed dry to avoid a watery filling.
  • Don't overcook the shells; they should be pliable enough to stuff but still hold their shape.
  • For extra flavor, add a pinch of dried oregano or Italian seasoning to the ricotta mixture.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells and cover them tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the covered baking time.

What if I don't have ricotta cheese?

You can substitute with small curd cottage cheese (drained well) or even a combination of cream cheese and sour cream for a similar creamy texture.

Can I use fresh spinach instead of frozen?

Yes, use about 1 pound of fresh spinach. Sauté it with the onion until wilted, then chop finely before adding to the ricotta mixture. Ensure it's well-drained.