There’s something almost magical about stuffed shells—they’re like little pockets of joy, bursting with flavors that surprise and comfort at the same time. This recipe for Easy Spinach and Cheese Stuffed Shells is one that even my picky eater gave a thumbs-up to, and that’s saying something! Imagine a cozy evening—rain tapping gently on the window—while the aroma of bubbling cheese and savory spinach fills the air, making everything feel just a bit more like home.
Steps
- Preheat your oven to 375°F and follow the package instructions to cook the pasta shells until they are al dente. Once cooked, drain the shells and set them aside.
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté until it turns golden brown, about 1-2 minutes. Add the chopped spinach and cook, stirring occasionally, until it wilts and reduces by half, approximately 3-4 minutes. Remove from heat and let it cool.
- In a mixing bowl, combine the cooled spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper, mixing until well blended. Spread 1/2 cup of marinara sauce on the bottom of an 8×8-inch baking dish.
- Fill each pasta shell generously with the spinach and ricotta mixture. Arrange the stuffed shells in the prepared baking dish.
- Pour the remaining marinara sauce over the shells and cover the dish with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is lightly browned and the sauce is bubbling. Serve warm with extra Parmesan cheese if desired.
Ingredients
- 16 jumbo pasta shells
- 1–1/2 tablespoons olive oil
- 2 teaspoons fresh garlic, minced
- 4 cups fresh spinach leaves, roughly chopped
- 12 ounces skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 large egg
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1–1/4 cups marinara sauce
FAQ
- Can I use frozen spinach instead of fresh spinach?
- Yes, you can substitute fresh spinach with frozen spinach. Make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the cheese mixture.
- What other types of cheese can I use in this recipe?
- Besides ricotta, mozzarella, and Parmesan, you can experiment with other cheeses like feta or goat cheese for a different flavor profile.
- How can I prevent the pasta shells from breaking while cooking?
- To minimize breakage, cook the pasta shells al dente as per the package instructions and handle them gently. Cooking a few extra shells can also be helpful in case some do break.
- Can I make this dish ahead of time?
- Absolutely! You can prepare the stuffed shells and refrigerate them in the baking dish for up to a day before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.
- Is it possible to freeze the stuffed shells for later use?
- Yes, you can freeze the assembled, unbaked stuffed shells. When you’re ready to enjoy them, bake directly from the freezer at 375 degrees F, allowing additional time for baking until heated through.
Tips
- Cook a few extra jumbo pasta shells in case some break during the cooking process, ensuring you have enough intact shells for stuffing.
- When sautéing the spinach, make sure to cook it until it wilts but retains its bright green color, which should take about 3 to 4 minutes. This helps maintain its fresh flavor and texture in the dish.
- Allow the sautéed spinach to cool before mixing it with the cheeses and egg. This prevents the egg from cooking prematurely and ensures a smooth mixture for stuffing the shells.
- To achieve a perfectly baked top, remove the aluminum foil during the last 10-15 minutes of baking. This allows the top to brown slightly and the sauce to bubble, adding a nice texture and appearance to the dish.
Equipment
- Large Skillet – Used for sautéing spinach and garlic.
- Mixing Bowl – For combining the cheese and spinach mixture.
- Baking Dish (8-inch by 8-inch) – Needed to bake the stuffed shells.
- Aluminum Foil – Used to cover the baking dish while cooking.
