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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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