Spinach Stuffed Shells
These extra cheesy baked spinach and ricotta stuffed shells are the ultimate comfort food! The filling is made with cheeses, spinach, fresh herbs, and more. It's stuffed into al dente jumbo pasta shells, and topped with lots of cheese.
Servings: 6 people
Calories: 404kcal
Equipment
- Medium cookie scoop to fill the pasta shells
Ingredients
- 1 (12-ounce) package of jumbo pasta shells
- 16 ounces ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1 cup shredded parmesan cheese, divided
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 tablespoons chopped fresh basil leaves
- ¼ cup finely chopped parsley
- 1 cup frozen spinach thawed and excess moisture squeezed out
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 (24-ounce) jar of your favorite marinara sauce
Instructions
- Preheat oven to 350 degrees F.
- Cook the jumbo pasta shells according to package directions, about 9 minutes. Drain and run under cold water so they don’t stick together, being careful not to break them. Set aside.
- Make the filling: In a bowl, combine the ricotta, 1 ½ cups of the mozzarella cheese, ½ cup of the parmesan cheese, eggs, garlic powder, Italian seasoning, fresh basil, fresh parsley, spinach (thawed and excess moisture squeezed out), salt, and pepper. Mix until well-combined.
- Spread a layer of marinara sauce on a 9x13 inch baking pan.
- Using a cookie scoop, fill the shells with the prepared filling (a cookie scoop cleanly, easily, and evenly releases the filling). Alternatively, you can add the filling to a resealable plastic bag with the corner snipped off and pipe into the shells. Or simply use a spoon.
- Arrange the filled pasta shells on top of the layer of marinara sauce, open side up.
- Spread some more marinara over the shells, to taste. Top with remaining 1 ½ cups of mozzarella and ½ cup of parmesan cheese. Note: Feel free to adjust the amount of cheese to your liking.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 5-8 more minutes until the cheese is melted. Then, broil on high for 2-3 minutes until slightly golden brown and bubbling. Let cool down slightly and serve. Enjoy!
Notes
- Jumbo pasta shells: A 12-ounce box will be plenty enough. You may have extra, but boil them all anyway just in case because some of the shells may break.
- Use frozen spinach: It’s easier to squeeze out excess moisture from frozen and thawed spinach than from fresh spinach. Cooked fresh spinach releases too much moisture, which could make your dish soggy.
- Make ahead: Assemble the entire dish in a 9x13 inch baking dish. Cover with aluminum foil and refrigerate for 1 day. Bake as directed, adding an extra 5-10 minutes since you’re starting cold.
- Freezing: Assemble the entire dish in a 9x13 inch baking dish. Cover with 2-3 layers of aluminum foil (prevents freezer burn), and freeze for up to 2 months.
- How to cook frozen stuffed shells
- Bake frozen at 350 degrees for 55-60 minutes, covered with 1 layer of foil. Uncover and bake for 10 more minutes until melted. Broil for 2-3 minutes until slightly golden brown.
- Alternatively, thaw it for 1-2 days and bake per recipe directions, adding an extra 10 minutes to the bake time.
- Substitutions and variations:
- Eggs: They add moisture and texture to the filling. You can omit it if desired, but the filling may not be as creamy.
- Fresh basil and parsley: 2 teaspoons dried of each.
Nutrition
Calories: 404kcal | Carbohydrates: 14g | Protein: 31g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1475mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4618IU | Vitamin C: 13mg | Calcium: 808mg | Iron: 3mg