How do you make spinach stuffed shells?

Pre-cook jumbo pasta shells al dente, then prepare a filling of sautéed spinach, ricotta, mozzarella, Parmesan, and spices. Stuff each shell with the filling, place in marinara sauce in a baking dish, and bake covered at 375°F for 25-30 minutes, then uncovered for 10-15 minutes until bubbly and browned.

Can I use fresh spinach instead of frozen for stuffed shells?

Yes, use about twice the amount of fresh spinach to frozen, as fresh cooks down significantly. Steam or sauté fresh spinach until wilted, then drain excess moisture well before mixing into the filling to prevent sogginess.

Is it possible to make spinach stuffed shells ahead of time?

Absolutely. You can assemble the stuffed shells ahead, cover, and refrigerate for up to 4 hours before baking. Bake directly from the fridge, adding extra time if necessary to ensure even heating.

How can I freeze and reheat spinach stuffed shells?

Freeze unbaked assembled shells covered tightly with foil and plastic wrap for up to 3 months. Thaw overnight in the fridge and bake as usual. For frozen baked shells, reheat covered at 350°F for about 20 minutes, removing cover to brown cheese in the last 5 minutes.

Spinach Stuffed Shells Recipe: Easy, Cheesy Dinner Option

Name: Cheesy Spinach-Stuffed Pasta Shells: A Deliciously Simple Recipe for Dinner
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 16-18 jumbo pasta shells (cook a few extra in case of breakage); 1 1/2 tablespoons olive oil; 2 cloves minced garlic; 4-5 cups packed spinach leaves (can use a combination of fresh and frozen spinach, thawed and drained); 15-16 ounces ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese, plus extra for serving; 1 large egg; 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes (optional, for added heat); Zest of 1 lemon (optional, for freshness); 2 1/2 cups marinara sauce; Fresh parsley for garnish (optional)

Description

🧀 This cheesy delight is perfect for those who love comfort food with a healthy twist, featuring the goodness of spinach wrapped in delicious pasta shells.
🌿 Ideal for family dinners or gatherings, this recipe provides a nutritious and satisfying meal with rich flavors from creamy ricotta and marinara sauce.

Ingredients

Scale

16–18 jumbo pasta shells (cook a few extra in case of breakage)
1 1/2 tablespoons olive oil
2 cloves minced garlic
4–5 cups packed spinach leaves (can use a combination of fresh and frozen spinach, thawed and drained)
15–16 ounces ricotta cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, plus extra for serving
1 large egg
1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional, for added heat)
Zest of 1 lemon (optional, for freshness)
2 1/2 cups marinara sauce
Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Cook pasta shells al dente according to package instructions, then drain and toss with a little olive oil to prevent sticking.
2. In a pan, heat olive oil over medium-high heat, add garlic, and sauté until golden. Add fresh spinach and cook until wilted. If using frozen spinach, ensure it is thawed and drained well.
3. Allow spinach to cool, then combine in a bowl with ricotta, 1/2 cup mozzarella, Parmesan, egg, basil, salt, pepper, garlic powder, and lemon zest.
4. Pour 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each shell with the cheese and spinach mixture and place in the dish, open side up.
5. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
6. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is lightly browned and bubbly.
7. Serve garnished with additional Parmesan cheese and fresh parsley, if desired.

Notes

🍝 Always cook shells al dente; they will continue to cook in the oven.
🥬 To prevent watery filling, ensure spinach is well-drained.
❄️ This dish can be prepared ahead and stored in the refrigerator for a few hours or frozen for later use.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg