Description
Creamy, cheesy, and incredibly comforting, these Spinach and Cheese Stuffed Shells are the ultimate baked pasta dinner. Jumbo pasta shells are filled with a rich ricotta and spinach mixture, topped with marinara sauce and mozzarella, and baked until bubbly. This easy recipe is perfect for weeknight dinners, family gatherings, or meal prep. It’s vegetarian-friendly, freezer-friendly, and always a crowd-pleaser. Whether you’re searching for dinner ideas, a healthy snack, or a cozy baked pasta option, this easy recipe is sure to become a favorite in your collection of food ideas.
Ingredients
20 jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
2 tablespoons chopped fresh parsley or basil (optional garnish)
Instructions
1. Bring a large pot of salted water to a boil and cook pasta shells until al dente, about 9–10 minutes. Drain and set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook for 2–3 minutes to remove excess moisture. Let cool.
3. In a large bowl, combine ricotta, half the mozzarella, half the Parmesan, cooked spinach, beaten egg, salt, and pepper. Mix until smooth.
4. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread 1 cup of marinara sauce over the bottom.
5. Fill each pasta shell with about 2 tablespoons of the spinach and cheese mixture and place them in the baking dish.
6. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan.
7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10–15 minutes until cheese is bubbly and golden.
8. Let cool for a few minutes before serving. Garnish with parsley or basil, if desired.
Notes
Make sure the spinach is fully drained to prevent a watery filling.
Slightly undercook pasta shells to keep them firm during stuffing and baking.
Use full-fat ricotta for the creamiest texture and best flavor.
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 370
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
Keywords: easy recipe, stuffed shells, baked pasta, dinner ideas, vegetarian