Description
Spinach and Cheese Stuffed Shells bring Italian comfort directly to your dinner table. Jumbo pasta shells nestled with creamy ricotta, tangy spinach, and melted mozzarella create a hearty meal that welcomes warm conversations and satisfied smiles.
Ingredients
Scale
Main Ingredients:
- 18 jumbo pasta shells (boil extra in case some break)
- 4 cups spinach
- 15 ounces (425 grams) ricotta cheese
- 3 cups mozzarella cheese, shredded and divided
- ½ cup Parmesan cheese, grated
- 24 ounces (680 grams) marinara sauce
Dairy and Binding Ingredients:
- 2 tablespoons cream cheese
- 1 egg
Herbs and Seasonings:
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- Fresh parsley, to garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius), preparing a 9 x 13-inch (23 x 33 centimeters) casserole dish for the stuffed shells.
- Cook pasta shells in generously salted water for approximately 13 minutes, which is 1 minute less than the recommended al dente time. Carefully drain and rinse with cold water to halt the cooking process.
- In a medium skillet, warm olive oil over medium heat. Add minced garlic and sauté for one minute until fragrant.
- Incorporate fresh spinach into the skillet, cooking until completely wilted and tender, about 3 minutes. Remove from heat and allow to cool completely.
- Create the cheese filling by combining ricotta cheese, softened cream cheese, beaten egg, half of the shredded mozzarella, most of the grated Parmesan cheese, and selected seasonings in a large mixing bowl.
- Gently fold the cooled spinach and garlic mixture into the cheese mixture, ensuring even distribution.
- Spread half of the marinara sauce evenly across the bottom of the prepared casserole dish.
- Carefully stuff each cooked pasta shell with the cheese and spinach mixture, arranging them neatly in the sauce-lined dish.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle the reserved mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven.
- Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Notes
- Perfectly cook pasta shells just shy of al dente to prevent overcooking during baking.
- Squeeze excess moisture from wilted spinach to keep filling creamy and prevent watery texture.
- Mix cheeses at room temperature for smoother, more evenly blended filling.
- Layer marinara sauce at bottom and top of dish to prevent shells from sticking and add extra flavor.
- Let dish rest 5-10 minutes after baking to help filling set and make serving easier.
- Fresh herbs like parsley add bright color and subtle freshness to the rich, cheesy dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 525 kcal
- Sugar: 7 g
- Sodium: 1150 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 130 mg