Whenever you’re in the mood to eat some cheesy pasta, this recipe of cheese and spinach stuffed shells is perfect – absolutely perfect! It is a rich, hearty, stick to your ribs, carby and cheesy delight. While looking at this may have you thinking this is a really time consuming dinner, believe it or not these stuffed shells can be on your dinner table in under one hour. These jumbo shells are loaded with cheese, both ricotta and Parmesan cheese. Of course there’s spinach in them too, which makes these shells healthy, in my opinion. I topped the shells with lots mozzarella cheese because, let’s face it, these shells are all about that cheesy goodness. Comfort food at its finest. This is such a great dish because it’s quick, and it’s easy to make.
Frozen Or Fresh Spinach?
I opted for frozen today to make things easier for myself, but use whichever you would prefer!
Frozen
Now my recipe calls for frozen spinach that has been completely thawed. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating and try and squeeze as much water out of it as possible.
Fresh
If you’re using fresh spinach be sure to cut off the stems before incorporating. Wilt the spinach in a pan with some oil and drain after removing. Roughly chop the spinach and you’re good to go. You’ll want to use about 1 pound of fresh spinach for this recipe.
Ingredients in Stuffed Shells
Jumbo pasta shells – This recipe will also work for manicotti or cannelloni, however as those types of pasta are a bit larger than jumbo shells you may need more filling. Ricotta cheese – Whipped cottage cheese would be a good substitute if needed. Parmesan cheese – Fresh is always better! Find yourself a good block to grate. You can use more or less as you like, but it really gives lots of great flavor to the filling. Frozen chopped spinach – Squeeze out as much excess water from the spinach as you can before going ahead with the recipe. Egg – The egg can be left out in this recipe if you prefer. It helps bind the filling together but isn’t absolutely necessary. Salt & pepper – Season to taste. Keep in mind the parmesan will add some saltiness, so be careful with the salt. Marinara sauce – Use your favorite type of sauce, store bought or make your own. Mozzarella – You can use more or less cheese as you like. I prefer to use block cheese versus pre-shredded cheese in a bag. Fresh basil – A sprinkle of some fresh basil over the shells after they come out of the oven adds amazing bright flavor.
How to Make Stuffed Shells
What Else Can I Use for The Filling?
Feel free to get creative with these great little shells. By no means should my recipe be the definitive list of what can and should go in your pasta dish. Try adding some of these flavorful morsels to your dish or make substitutions as necessary, trust me you’ll thank me later.
Some Tips
Make Ahead
These shells make for a great quasi casserole that can be prepared a couple days in advance. Make it over the weekend and bake it when you’re ready to serve. Follow the instructions as noted in the recipe right after assembly but right before baking. Cover the casserole with aluminum foil then refrigerate until ready to bake. The day you want to bake this take it out of the fridge while you’re preheating the oven to 350 F degrees. Bake as instructed in the recipe then garnish and serve.
Leftovers
Transfer leftover baked stuffed shells to airtight containers and refrigerate for 3 to 5 days.
Freezing
Freeze in a tightly sealed dish for up to a month. When ready to serve, take it out of the freezer the night before and thaw it in the refrigerator. Bake according to instructions.
How To Serve
This rich, creamy dish pairs beautifully with light and simple sides like salads and roasted veggies. These stuffed shells are completely satisfying on their own so if you’d rather just curl up on the couch with a big old bowl, I won’t stop you.
Creamy Cucumber Salad Greek Salad Mediterranean Couscous Salad Kale And Quinoa Salad With Lemon Vinaigrette Tabbouleh Salad Italian Roasted Mushrooms And Veggies
More Incredible Pasta Dishes To Try:
Chicken Lasagna alla Bolognese Cheesy Beef Tortellini Enchilada Casserole Zucchini Lasagna Taco Lasagna One Pot Hamburger Helper Lasagna Lasagna Roll-ups Buffalo Chicken Lasagna
title: “Stuffed Shells” ShowToc: true date: “2024-09-30” author: “Shawna Makins”
Be sure to serve this with some Garlic Bread with Cheese, and try my Taco Stuffed Shells recipe next!
Stuffed Shells
You are absolutely going to love the 4-cheese filling in these stuffed shells, and the spinach, garlic, and Italian seasoning blend add just the right touch. I love that you can make this meal ahead of time and refrigerate or freeze it until you’re ready to bake it! Let’s go through how to make it, and be sure to check out my PRO tips for this recipe below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Boil the shells in salted water for 1 minute less than al dente. Drain and rinse with cool water to stop them from cooking further. While the shells boil, sauté garlic and spinach in olive oil until softened and wilted. Let cool.
Combine ricotta, seasonings, mozzarella cheese, Parmesan cheese, cream cheese, 1 egg, and cooled spinach/garlic. Spread 1/2 of the marinara sauce on the bottom of a 9 x 13-inch casserole dish. Fill the shells with the cheese mixture and place in the baking dish. Top with remaining marinara sauce.
Top with remaining mozzarella/Parmesan cheese. Cover and bake at 375°F for 20 minutes. Remove cover and bake for 10 minutes. Garnish with parsley and serve.
Make Ahead Method
Assemble and refrigerate up to 1 day ahead of time. Add 15 minutes to covered baking time. Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Tried This Recipe?
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Box Cheese Grater– Lets you finely shred the cheese. (Always shred from a block instead of using packaged shredded cheese.) Pasta Strainer– This is the one I use, it’s the perfect size.
