Description
This Spinach and Cheese Stuffed Shells is a true vegetarian classic that delivers incredible flavor and satisfying heartiness. Nestled in a rich marinara sauce, these creamy, cheesy shells are the ultimate comfort food.
Ingredients
Scale
- 20–24 Jumbo Pasta Shells (Conchiglioni)
- 10-ounce package of Fresh or Frozen Spinach
- Whole Milk Ricotta Cheese
- Shredded Mozzarella Cheese
- Freshly Grated Parmesan Cheese
- 1 large Egg
- Marinara or Tomato Sauce
- Fresh minced Garlic (about 2-3 cloves)
- Salt
- Black Pepper
- Nutmeg (optional)
- Dried Italian Seasoning (1-2 teaspoons)
- Fresh Basil or Parsley (for garnish, optional)
Instructions
- Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them according to package directions, about 2 minutes less than the recommended time. Drain them immediately, rinse with cold water, and lay them out in a single layer to cool.
- Prep the Spinach: If using frozen spinach, ensure it’s completely thawed and squeeze out all excess moisture. If using fresh spinach, wilt it in a pan, let it cool, and squeeze it dry before chopping.
- Make the Cheesy Filling: In a large mixing bowl, combine the drained spinach, whole milk ricotta cheese, two-thirds of the shredded mozzarella, all of the grated Parmesan, the egg, minced garlic, salt, black pepper, and nutmeg. Mix thoroughly until well combined.
- Prepare the Baking Dish: Pour 1.5 to 2 cups of marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
- Stuff the Shells: Fill each cooled pasta shell with the spinach and cheese mixture and arrange them open-side-up in the prepared baking dish.
- Top with Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining shredded mozzarella cheese on top.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and golden brown.
- Rest and Serve: Let the dish rest for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 shell
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: Ensure to squeeze out all excess water from the spinach to avoid a watery filling. You can customize the filling with sautéed vegetables or different herbs for added flavor.