Classic Stuffed Shells: A Cozy Spinach and Cheese Recipe

Pasta nights reach new heights with these delectable stuffed shells bursting with spinach and cheese.

Creamy ricotta blends seamlessly with vibrant green spinach, creating a mouthwatering filling that hugs each tender shell.

These shells pack serious flavor into every single bite.

Melted mozzarella cascades over the top, promising a golden, crispy surface that beckons you to dig in.

Fresh herbs add a fragrant touch to this comforting Italian-inspired dish.

Each shell promises a perfect balance of rich cheese and earthy spinach.

This recipe transforms a simple meal into a restaurant-worthy experience that’ll have everyone asking for seconds.

Stuffed Shells Storage Guidance

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent odor absorption.
• Transfer cooled stuffed shells to a freezer-safe dish, cover with plastic wrap and aluminum foil. Freeze for up to 2 months. Label the container with the date to track storage time.
• Place shells in a microwave-safe dish, cover with a damp paper towel. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check internal temperature reaches 165°F.

FAQs

• How do I prevent the shells from tearing while stuffing?

Cook shells 1 minute less than al dente and rinse with cold water immediately after draining. This helps maintain their structure and makes them more pliable for stuffing without breaking.

• Can I make this recipe vegetarian?

Yes, the recipe is already vegetarian. It contains no meat and includes spinach, multiple cheeses, and marinara sauce as key ingredients.

• What if I don't have fresh herbs?

You can substitute dried herbs at a 1:3 ratio. For example, if the recipe calls for 1 tablespoon fresh basil, use 1 teaspoon dried basil. Dried herbs are more concentrated in flavor.

Why Stuffed Shells Are a Classic

• No complex techniques required, making this recipe accessible for home cooks of all skill levels.
• Loaded with protein-rich cheeses and nutrient-dense spinach, creating a balanced and satisfying meal.
• Flexible recipe allows for personalization by adding different herbs, switching cheese types, or incorporating extra vegetables.
• Delivers classic Italian-inspired flavors that appeal to both kids and adults, perfect for gathering around the dinner table.

Stuffed Shells Ingredient Checklist

• Pasta Shells: Large pasta shells perfect for stuffing with delicious cheese and spinach mixture.

• Ricotta Cheese, Cream Cheese, Mozzarella Cheese, Parmesan Cheese: Creamy cheeses that provide rich, tangy flavor and smooth texture to the stuffed shells.
• Egg: Helps bind the cheese mixture and provides structure to the filling.

• Basil, Parsley, Oregano: Fresh herbs that add aromatic depth and brightness to the cheese mixture.
• Salt, Pepper: Essential seasonings that enhance the overall flavor profile of the dish.

• Spinach: Tender green vegetable that adds nutrition and earthy flavor to the cheese filling.
• Garlic: Aromatic ingredient that provides a warm, pungent base flavor to the spinach mixture.

• Marinara Sauce: Classic tomato-based sauce that provides moisture and traditional Italian flavor.
• Olive Oil: Cooking fat used to sauté garlic and spinach, adding subtle richness.

Tools for Stuffed Shells Prep

• Large Skillet: Perfect for sautéing spinach and garlic with even heat distribution.
• Large Mixing Bowl: Essential for combining cheese and herb ingredients smoothly.
• 9×13-inch Casserole Dish: Provides ideal space for arranging and baking stuffed shells.
• Colander: Helps drain pasta shells quickly and rinse with cold water.
• Wooden Spoon or Spatula: Great for stirring ingredients and folding spinach into cheese mixture.
• Sharp Knife: Needed for mincing garlic and chopping fresh herbs.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions for balanced flavors.

Stuffed Shells Cooking Steps

Step 1: Prepare Pasta

Bring a large pot of salted water to a boil.

Gently add pasta shells and cook just shy of al dente.

Carefully drain the shells and rinse with cool water to stop cooking.

Set aside to cool completely.

Step 2: Sauté Spinach

Heat olive oil in a skillet over medium heat.

Add minced garlic and cook until fragrant.

Toss in fresh spinach, stirring until it wilts and becomes tender.

Remove from heat and let cool.

Step 3: Create Creamy Cheese Filling

• Ricotta cheese
• Cream cheese
• Egg
• Fresh herbs (basil, parsley, oregano)
• Salt and pepper

Fold in cooled spinach mixture and most of the mozzarella and Parmesan cheeses, saving some for topping.

Step 4: Build the Casserole

Spread a layer of marinara sauce across the bottom of a baking dish.

Carefully stuff each pasta shell with the rich cheese mixture, nestling them into the sauce.

Step 5: Bake to Perfection

Pour remaining marinara over the stuffed shells.

Sprinkle reserved cheese on top.

Cover with foil and bake at 375°F for 20 minutes.

Uncover and bake an additional 10 minutes until cheese is golden and bubbly.

Garnish with fresh parsley before serving.

Pro Tips for Stuffed Shells

• Rinse shells immediately with cold water after boiling to stop cooking and prevent them from clumping together.
• Drain spinach thoroughly to avoid watery cheese filling, gently pressing out excess liquid with paper towels.
• Toast dried herbs briefly in a dry skillet before adding to cheese mixture to intensify their aromatic qualities.
• Let stuffed shells rest for 5-10 minutes after baking to help filling set and make serving easier.
• Swap spinach with kale or Swiss chard for different nutrient profiles and exciting flavor variations.

Stuffed Shells Variations to Try

• Vegan Veggie Shells: Replace cheese with tofu ricotta, using nutritional yeast and cashew cream for richness. Swap marinara for roasted vegetable sauce and add extra herbs for depth.
• Gluten-Free Option: Use gluten-free jumbo pasta shells or replace shells with zucchini boats. Ensure marinara sauce is certified gluten-free and check ingredient labels carefully.
• Mediterranean-Inspired Version: Incorporate feta cheese, add chopped sun-dried tomatoes, kalamata olives, and replace basil with oregano. Sprinkle with za'atar seasoning before serving for extra flavor.
• Low-Carb Alternative: Substitute pasta shells with roasted bell pepper halves or blanched cabbage leaves. Use cauliflower ricotta and reduce marinara quantity for a lighter protein-packed meal.

Ways to Serve Stuffed Shells

• Rustic Italian Feast: Pair this hearty dish with a crisp green salad tossed in balsamic vinaigrette for a balanced meal that highlights the rich flavors.
• Garden Party Plating: Arrange shells artfully on a large white platter, sprinkle extra fresh parsley, and add a drizzle of good quality olive oil for an elegant presentation.
• Protein Power-Up: Serve alongside grilled chicken or add cooked ground turkey directly into the cheese mixture for extra protein and depth of flavor.
• Wine Companion: Complement the creamy, tomato-based dish with a medium-bodied red wine like Chianti or a light Pinot Noir to enhance the overall dining experience.

Classic Stuffed Shells with Spinach and Cheese Recipe

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• Total Time: 55 minutes
• Yield: 6 1x

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Description

Comforting classic stuffed shells with spinach and cheese bring Italian-American flavors to dinner tables. Pasta shells filled with creamy ricotta, tender spinach, and melted mozzarella create a satisfying meal you’ll savor with each delicious bite.

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Ingredients

Scale 1x2x3x

Pasta and Shells:

• 18–20 jumbo pasta shells (boil extra in case some break)

Cheese and Filling Ingredients:

• 15 ounces (425 grams) ricotta cheese
• 1/2 cup grated parmesan cheese
• 3 cups shredded mozzarella cheese (divided)
• 2 tablespoons cream cheese
• 1 egg

Herbs, Seasonings, and Additional Ingredients:

• 4 cups fresh spinach
• 3 cloves garlic, minced
• 1–2 tablespoons olive oil
• 24 ounces (680 grams) marinara sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• Fresh parsley (for garnish)

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Instructions

1. Warm the oven to 375°F and prepare a large pot of salted water. Cook pasta shells for 1 minute less than package instructions, ensuring a slightly firm texture. Carefully drain and rinse with cold water to halt cooking process.
2. Heat olive oil in a skillet over medium temperature. Sauté minced garlic until fragrant, approximately 1 minute. Add spinach, stirring continuously until completely wilted and moisture evaporates, about 3 minutes. Allow mixture to cool completely.
3. Create cheese filling by combining ricotta, dried herbs, salt, and pepper in a mixing bowl. Incorporate cream cheese, beaten egg, half the mozzarella, and most of the Parmesan cheese. Gently fold in cooled spinach mixture until evenly distributed.
4. Spread marinara sauce across the bottom of a 9×13-inch baking dish, creating a thin protective layer. Generously stuff each pasta shell with prepared cheese and spinach blend, arranging them carefully in the sauce-lined dish.
5. Pour remaining marinara over stuffed shells, ensuring complete coverage. Sprinkle reserved mozzarella and Parmesan cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for additional 10 minutes until cheese melts and edges turn golden. Garnish with fresh parsley before serving.

Notes

• Perfectly cook pasta shells one minute less than recommended to prevent overcooking during baking, ensuring a tender texture.
• Drain and rinse shells immediately with cold water to stop cooking process and prevent sticking, making them easier to handle when stuffing.
• Remove excess moisture from spinach by gently pressing with paper towels to avoid watery filling and maintain the dish’s creamy consistency.
• Soften cream cheese at room temperature before mixing to create smoother, more evenly distributed cheese blend throughout the stuffing.
• For gluten-free option, substitute regular pasta shells with gluten-free shells and ensure marinara sauce is certified gluten-free.
• Make ahead by preparing entire dish and refrigerating up to 24 hours before baking, allowing flavors to meld and creating convenient meal prep.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 70 mg