Spinach stuffed shells are the perfect balance of cheesy goodness and hearty spinach, all wrapped up in tender pasta shells and smothered in marinara sauce. This vegetarian-friendly dish is not only comforting but also packed with flavor, making it ideal for weeknight dinners or serving a crowd. The combination of ricotta, mozzarella, and Parmesan creates a creamy filling that is sure to satisfy, while the marinara sauce adds a rich, tangy contrast. Easy to prepare and a hit for all ages, this recipe is a must-try for pasta lovers!
Ingredients:
- 1 (12 oz) package jumbo pasta shells
- 2 packages (10 oz each) of frozen chopped spinach, thawed and well-drained.
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 (24 oz) jar marinara sauce (about 2 1/2 cups total)
Instructions:
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the jumbo pasta shells and cook as directed on the package until they reach an al dente texture. Drain the shells and set them aside.
- Prepare the Filling: In a large mixing bowl, combine the thawed and drained spinach, ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, egg, basil, salt, and garlic powder. Stir well until fully mixed.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Stuff the Shells: Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Fill each cooked shell with approximately 1 to 2 tablespoons of the spinach-ricotta filling, then arrange the stuffed shells in the baking dish with the open side facing up.
- Top with Sauce and Cheese: Once all the shells are filled, pour the remaining marinara sauce evenly over the top of the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the marinara sauce.
- Bake: Shield the baking dish with aluminum foil and place it in the oven for 25 minutes. Afterward, take off the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let the dish cool for a few minutes before serving. Garnish with extra basil if desired.
Conclusion:
These Cheesy Spinach Stuffed Shells are a beloved dish that works well for any gathering. The rich blend of creamy ricotta, fresh spinach, and melty mozzarella nestled in soft pasta shells, all smothered in zesty marinara sauce, is simply delightful. Pair them with garlic bread and a crisp salad for a well-rounded and fulfilling meal.
Cheesy Spinach Stuffed Shells with Marinara Sauce
A delightful vegetarian dish of jumbo pasta shellsstuffed with a creamy spinach and ricotta filling, topped with marinara sauceand baked with mozzarella.
Ingredients
- 1 12 oz package jumbo pasta shells
- 2 packages 10 oz each of frozen chopped spinach, thawed and well-drained.
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh basil chopped (or 1 tsp dried basil)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 24 oz jar marinara sauce (about 2 1/2 cups total)
Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the jumbo pasta shells and cook as directed on the package until they reach an al dente texture. Drain the shells and set them aside.
- Prepare the Filling: In a large mixing bowl, combine the thawed and drained spinach, ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, egg, basil, salt, and garlic powder. Stir well until fully mixed.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Stuff the Shells: Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Fill each cooked shell with approximately 1 to 2 tablespoons of the spinach-ricotta filling, then arrange the stuffed shells in the baking dish with the open side facing up.
- Top with Sauce and Cheese: Once all the shells are filled, pour the remaining marinara sauce evenly over the top of the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the marinara sauce.
- Bake: Shield the baking dish with aluminum foil and place it in the oven for 25 minutes. Afterward, take off the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let the dish cool for a few minutes before serving. Garnish with extra basil if desired.