Spinach Stuffed Shells are a delicious and comforting dish that combines jumbo pasta shells with a creamy, rich filling of spinach and cheeses. This classic Italian-American recipe is not only tasty but also easy to make, making it a perfect choice for family dinners or gatherings.
Why Make This Recipe
This recipe is great for several reasons. First, it’s a fantastic way to incorporate more leafy greens into your meals. Spinach is packed with vitamins and minerals, making this dish both nutritious and satisfying. Second, stuffed shells are versatile; you can serve them for dinner, as a party dish, or even as leftovers for lunch. Lastly, the combination of flavors—from the gooey melted cheese to the savory marinara sauce—will please everyone at the table.
How to Make Spinach Stuffed Shells
Ingredients:
- 12 ounces jumbo pasta shells
- 8 ounces spinach
- 2 cups ricotta cheese
- ½ cup grated parmesan cheese (plus more for garnish)
- 3 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Directions:
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9X13 baking dish with cooking spray.
- Cook the jumbo pasta shells according to the package directions. Once cooked, set them aside to cool slightly.
- In a skillet over medium-high heat, add 1 tablespoon of water and the spinach. Cook until the spinach has wilted and the water has evaporated.
- In a medium bowl, whisk together the ricotta cheese, grated parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Stir in the cooked spinach until well combined.
- Pour 1 cup of marinara sauce into the prepared baking dish.
- Stuff each shell with about a tablespoon of the ricotta mixture and arrange them in a single layer, filling side up, in the pan.
- Pour the remaining marinara sauce around and on the shells.
- Finally, sprinkle the shredded mozzarella cheese over the shells and bake for about 25-30 minutes, until the cheese is bubbling and lightly browned.
How to Serve Spinach Stuffed Shells
To serve Spinach Stuffed Shells, simply dish out a few shells onto each plate. You can garnish with extra grated parmesan cheese and fresh basil for added flavor. Pair them with a side salad or garlic bread to complete the meal.
How to Store Spinach Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 3-4 days. You can also freeze the stuffed shells before baking. Just assemble everything and cover it tightly. When you’re ready to eat, bake from frozen, adding a little extra baking time.
Tips to Make Spinach Stuffed Shells
- Make sure not to overcook the pasta shells; they should be al dente so they don’t break when you stuff them.
- Feel free to add other ingredients to the ricotta mixture, such as chopped artichokes, diced tomatoes, or even different herbs.
- If you want a creamier sauce, mix some of the marinara with a little cream before pouring it over the shells.
Variation
For a healthier twist, you can use whole wheat or gluten-free pasta shells. You can also replace the ricotta cheese with cottage cheese for a lighter filling.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Just thaw it and drain any excess water before adding it to the filling.
Q: Can I prepare Spinach Stuffed Shells ahead of time?
A: Absolutely! You can assemble them a day ahead and refrigerate until you’re ready to bake them.
Q: How do I know when the dish is done baking?
A: The dish is done when the cheese on top is melted, bubbly, and has a light golden color. You can also check that the shells are heated through.
Spinach Stuffed Shells
Ingredients
Pasta and Filling
- 12 ounces jumbo pasta shells Cook according to package directions
- 8 ounces spinach Fresh, can use frozen if thawed and drained
- 2 cups ricotta cheese
- ½ cup grated parmesan cheese Plus more for garnish
- 3 cloves garlic Minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and spray a 9×13 baking dish with cooking spray.
- Cook the jumbo pasta shells according to the package directions. Once cooked, set aside to cool slightly.
- In a skillet over medium-high heat, add 1 tablespoon of water and the spinach. Cook until wilted and the water has evaporated.
- In a medium bowl, whisk together the ricotta cheese, grated parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Stir in the cooked spinach until well combined.
Assembly
- Pour 1 cup of marinara sauce into the prepared baking dish.
- Stuff each shell with about a tablespoon of the ricotta mixture and arrange them in a single layer, filling side up, in the pan.
- Pour the remaining marinara sauce around and on the shells.
- Sprinkle the shredded mozzarella cheese over the shells.
Baking
- Bake for about 25-30 minutes, until the cheese is bubbling and lightly browned.
