Cheesy Spinach Stuffed Shells

Name: Cheesy Spinach Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Ingredients: 24 uncooked large pasta shells; pinch of salt and drizzle of oil to help prevent shells from sticking and season the water; 48 oz spaghetti sauce; 2 cups diced onion; 3-4 cloves garlic; 5 oz fresh baby spinach, chopped; 16 oz whole milk ricotta cheese; 1 heaping cup freshly grated parmesan cheese; 1 tsp Italian seasoning blend; 1 tsp garlic powder; 1 tsp dried parsley; 1 tsp dried basil; 1/2-1 tsp crushed red pepper flakes; ½ tsp dried oregano; salt and pepper; 1-2 large eggs; 1-2 cups freshly grated mozzarella cheese

User Reviews

4.9

30 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
6 servings
Calories
396 kcal
Course
Main Course
Cuisine
Italian, American

Cheesy Spinach Stuffed Shells

Reese Morris

Report

These cheesy spinach stuffed shells are a family favorite! Rock your weeknight dinner routine by making the shells in advance. The leftovers are amazing and can be enjoyed all week long!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

24 uncooked large pasta shells
pinch of salt and drizzle of oil to help prevent shells from sticking and season the water
48 oz spaghetti sauce or as needed
2 cups diced onion (white or yellow)
3-4 cloves garlic (smashed and minced)
5 oz fresh baby spinach, chopped
16 oz whole milk ricotta cheese
1 heaping cup freshly grated parmesan cheese (approx. 2 oz)
1 tsp Italian seasoning blend (I love using salt-free Mrs. Dash)
1 tsp garlic powder
1 tsp dried parsley
1 tsp dried basil
1/2-1 tsp crushed red pepper flakes
½ tsp dried oregano
salt and pepper to taste
1-2 large eggs (for a fluffier ricotta filling)
1-2 cups freshly grated mozzarella cheese

Add to Shopping List

Instructions

Preheat your oven to 350 degrees F.
Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. For saucy shells, feel free to add extra sauce. I usually add extra!
Boil shells for approx 11 min or until tender/al dente. Drain and set aside.
While the noodles boil, prep your veggies. Dice onion, mince garlic, and chop spinach. Measure out all remaining ingredients for easy cooking/assembly.
Sauté onions and garlic together on medium-high heat in a small pan.
Fold together ricotta, grated parmesan cheese, chopped spinach and all your herbs and spices.
Add sautéed veggies and mix well. If a thicker filling is desired, add 1-2 gently whisked eggs to the filling and mix.
Spoon filling into th shells, placing each shell atop your spaghetti sauced casserole dish.
If desired, drizzle extra sauce on top or leave tops of shells bare to showcase the filling.
Top with mozzarella cheese and an extra sprinkling of parmesan cheese if desired. For extra flavor, I also like to sprinkle some additional red pepper flakes and dried basil on top of the cheese.
Cover lightly with foil and bake for 20-30 minutes or until filling is hot and sauce is bubbling. If cheese has not melted, remove foil at the end and bake an additional 5-10 minutes if needed.

Notes

Adding meat? It's totally okay if you do! Brown ground turkey, beef, or sausage and season to taste. Then fold it into your cheese + spinach mixture or into the sauce for a meat-sauce effect.
For the spaghetti sauce, choose your favorite! You can use a store-bought sauce or homemade sauce here. I alternate between the two depending on what I have handy.
Love mushrooms? Add them in! I'll sometimes add 8 oz chopped baby portobello mushrooms and sauté them alongside the onion to add to the filling. Delicious!
FREEZER INSTRUCTIONS:
I like to make mine in two different dishes so I can freeze one for later. To freeze, after step 10, cover with a layer of plastic wrap followed by a tightly wrapped layer of aluminum of foil. This helps keep the shells fresh and freezer burn out. Some of my dishes have lids so I'll pop the lid on after the foil. When you're ready to defrost and eat, simply thaw your shells overnight in the fridge and then set out on the counter for 30-60 minutes before baking. Bake in a preheated oven at 350 degrees for approx. 45 minutes or until hot and bubbly. Baking times will vary based on how cold your shells are and how hot your oven runs.
Nutrition Facts below are estimated using an online recipe nutrition calculator for a serving of 3 stuffed shells with sauce. Values will vary based on swaps and toppings. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 396kcal (20%) Carbohydrates 46g (15%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 78mg (26%) Sodium 1407mg (59%) Potassium 1149mg (33%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 3710IU (74%) Vitamin C 26.9mg (30%) Calcium 390mg (39%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	46g	15%
Protein	23g	46%
Fat	15g	23%
Saturated Fat	9g	45%
Cholesterol	78mg	26%
Sodium	1407mg	59%
Potassium	1149mg	24%
Fiber	6g	24%
Sugar	13g	26%
Vitamin A	3710IU	74%
Vitamin C	26.9mg	30%
Calcium	390mg	39%
Iron	4.2mg	23%