Spinach and Cheese Stuffed Shells
A comforting dish of Spinach and Cheese Stuffed Shells filled with ricotta, mozzarella, parmesan, garlic, and spinach, baked in marinara sauce for a rich and satisfying meal.
4 Servings
Ingredients
- 12 –15 jumbo pasta shells approximately half a box
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach roughly chopped, or 1 cup frozen spinach, thawed and drained
- 2 cloves garlic minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
Cook the Pasta Shells
- Cook the jumbo pasta shells in salted boiling water according to the package instructions, typically 8–10 minutes, until al dente. Drain the shells and allow them to cool slightly while the filling is prepared.
Prepare the Filling
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, the grated Parmesan cheese, and the egg. Mix until fully incorporated.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for approximately 30 seconds, or until fragrant. Add the chopped spinach and cook until wilted, about 2–3 minutes.
- Add the spinach and garlic mixture to the ricotta mixture. Season with Italian seasoning, salt, and freshly ground black pepper. Stir until well combined.
Assemble the Stuffed Shells
- Preheat the oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Fill each cooked pasta shell with approximately 2 tablespoons of the ricotta–spinach mixture. Place the filled shells in a single layer in the prepared baking dish, open side up.
Add Sauce and Bake
- Spoon the remaining marinara sauce evenly over the stuffed shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup mozzarella cheese over the top, and return the dish to the oven for an additional 10 minutes, or until the cheese is melted and the dish is heated through.
- Allow the shells to rest for several minutes before serving to allow the flavors to settle.
Notes
This recipe can be made fully gluten-free by substituting the jumbo pasta shells with certified gluten-free jumbo shells or gluten-free manicotti tubes. Ensure the marinara sauce is labeled gluten-free, as some brands contain wheat-derived additives. The remaining ingredients—cheese, spinach, garlic, egg, and oil—are naturally gluten-free.