Spinach Stuffed Shells
A delicious and comforting dish that combines jumbo pasta shells filled with a creamy spinach and cheese mixture, topped with marinara sauce and mozzarella.
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 9x13 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.
Notes
Make sure not to overcook the pasta shells; they should be al dente. Offer variations like adding artichokes or tomatoes to the filling. For creamier sauce, mix marinara with cream before pouring over shells. Spinach Stuffed Shells can be stored for 3-4 days in the refrigerator or frozen before baking.