Go Back
To make cheesy spinach stuffed shells, you need a few simple ingredients. Each one adds flavor and texture to this dish. Here’s what you'll need: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1 cup grated Parmesan cheese (divided) - 2 cups fresh spinach, chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper, to taste - 2 cups marinara sauce - Fresh basil leaves for garnish (optional) These ingredients work together to create a rich and creamy filling. The spinach adds a nice touch of color and nutrition. The cheeses provide that delicious cheesiness we all love. When combined, they make a comforting meal that is perfect for any occasion. For the full recipe, check out the instructions in the next section! - Preheat the oven and prepare the pasta shells First, preheat your oven to 375°F (190°C). This step is key for a perfect bake. Meanwhile, bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook them according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly. - Sauté spinach and garlic mixture In a skillet over medium heat, add a drizzle of olive oil. Toss in 2 cloves of minced garlic and 2 cups of chopped fresh spinach. Sauté this mix for about 3-4 minutes. You want the spinach to wilt and become aromatic. Once done, remove the skillet from heat and let it cool for a few minutes. - Combine cheese and spinach fillings In a mixing bowl, combine 2 cups of ricotta cheese, half of the 1 cup of shredded mozzarella cheese, and half of the 1 cup of grated Parmesan cheese. Add in the wilted spinach mixture, 1 large egg, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Stir this mixture until it's creamy and well combined. - Stuffing the shells and layering the marinara Spread about 1/2 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. This helps prevent sticking. Take each cooked pasta shell and stuff it generously with the cheese and spinach mixture. Place the filled shells seam-side up in the baking dish. - Baking process and final touches Once all the shells are filled, pour the remaining marinara sauce over the top. Sprinkle the remaining mozzarella and Parmesan cheese generously over this sauce. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. After this, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Let the dish cool for about 5 minutes before serving. If you like, garnish with fresh basil leaves for a nice touch. For more details, check out the full recipe. To make great stuffed shells, start with the pasta. Cook the jumbo shells until they are al dente. This means they should be firm but cooked. Follow the package instructions for timing. After cooking, drain the shells and let them cool. This helps prevent them from sticking together. To stop sticking, spread a bit of olive oil on the shells after boiling. You can also place them on a baking sheet in a single layer. Avoid piling them up, as this can cause them to stick. Pair your cheesy spinach stuffed shells with a fresh salad. A simple green salad works well. You can also serve garlic bread on the side for extra flavor. For garnishing, sprinkle fresh basil leaves on top. This adds color and taste to your dish. You can also add a bit of extra Parmesan cheese for an appealing look. These small touches make the dish inviting and tasty. If you want to explore more ideas, check the full recipe for additional tips! {{image_4}} For those who need gluten-free options, use gluten-free pasta shells. Many brands offer tasty choices that hold up well during cooking. You can enjoy the same cheesy goodness without worry. If you want a vegan version, swap out the cheese. Use plant-based ricotta made from nuts or tofu. Nutritional yeast can add a cheesy flavor to your dish. Choose a vegan mozzarella that melts well for topping. Adding protein can make your dish heartier. Cooked chicken or sausage blends well with the cheese and spinach. Just chop it up and mix it in with the filling. It adds great taste and makes the meal even more filling. Don't be afraid to experiment with herbs and spices. Italian seasoning is a classic, but why not try fresh basil or oregano? A dash of red pepper flakes can add some heat. Try different combinations to find your favorite flavor twist. By mixing these variations, you can make cheesy spinach stuffed shells fit your taste and dietary needs. For the complete experience, check out the Full Recipe. To keep your cheesy spinach stuffed shells fresh, store them in the fridge. Use an airtight container to seal in the flavors. They can last for up to three days. After that, they might lose taste and texture. When ready to eat, simply reheat the shells in the oven or microwave. If you want to save some for later, freezing is a great option. First, let the stuffed shells cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the shells to a freezer bag or container. They can last up to three months in the freezer. When you want to enjoy them, thaw the shells overnight in the fridge. To reheat, place them in a baking dish with some marinara sauce and cover with foil. Bake at 350°F (175°C) for about 25 minutes, or until heated through. Enjoy your cheesy goodness! For the complete recipe, check out the Full Recipe. Can I make cheesy spinach stuffed shells ahead of time? Yes, you can prepare these shells ahead of time. Stuff the shells and place them in your baking dish. Cover and store them in the fridge for up to 24 hours. When ready, just add the marinara sauce and bake as directed. What can I use instead of ricotta cheese? If you need a substitute for ricotta cheese, try cottage cheese or cream cheese. Both give a creamy texture. You can blend them for a smoother consistency. Can I use jarred marinara sauce instead of homemade? Absolutely! Jarred marinara sauce saves time and works well. Choose a brand you like for the best taste. How do I know when the cheese is properly melted? Check for a bubbly, golden surface. If the cheese looks melted and has a slight crisp, it's done. What is the best way to reheat leftovers without drying them out? Reheat leftovers in the oven. Cover them with foil and heat at 350°F (175°C). This keeps the cheese moist and tasty. Enjoy your cheesy spinach stuffed shells! Cheesy spinach stuffed shells are easy to make and full of flavor. We discussed the key ingredients, step-by-step preparation, and how to bake them perfectly. I shared tips for cooking, serving, and storing leftovers. You can even adjust the recipe for dietary needs or personal taste. Now, it’s time to enjoy your creation! With a little practice, you’ll impress everyone with this dish. Keep experimenting and have fun in the kitchen.

Cheesy Spinach Stuffed Shells

Indulge in the delightful flavors of Cheesy Spinach Stuffed Shells that are perfect for a comforting dinner! These jumbo pasta shells are packed with a creamy ricotta and spinach filling, topped with marinara sauce and gooey cheese, making every bite irresistible. Ready in under an hour, this easy recipe is a must-try for pasta lovers. Click through to explore the full recipe and treat yourself to a delicious meal!
Print Recipe Pin Recipe

Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1 cup grated Parmesan cheese (divided)

2 cups fresh spinach, chopped

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Once cooked, drain the shells and set them aside to cool slightly.

      In a skillet over medium heat, drizzle a bit of olive oil. Add the minced garlic and chopped spinach. Sauté the mixture for about 3-4 minutes until the spinach is fully wilted and aromatic. Once done, remove it from the heat and allow it to cool for a few minutes.

        In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the grated Parmesan cheese, wilted spinach, egg, Italian seasoning, and a pinch of salt and pepper. Stir until all ingredients are thoroughly combined and the mixture is creamy.

          Spread approximately 1/2 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish to prevent sticking.

            Take each cooked pasta shell and generously stuff it with the cheese and spinach mixture, placing the filled shells seam-side up in the prepared baking dish.

              Once all the shells are filled and arranged, pour the remaining marinara sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan cheese generously over the sauce.

                Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly, golden, and slightly crispy around the edges.

                  Allow the dish to cool for about 5 minutes before serving. For an elegant touch, garnish with fresh basil leaves if desired.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4