5.0 from 36 votes
Spinach and Cheese Stuffed Shells
Hearty stuffed shells made with three cheeses, spinach, herbs, and marinara. Pure comfort food that's sure to satisfy! It's a dinner everyone can agree on.
Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 10
Course:
Main Course
Cuisine:
Italian
Ingredients
- 30 jumbo pasta shells, cooked according to directions listed on package
- 15 oz fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped*
- 15 oz ricotta cheese
- 1 large egg
- 3 Tbsp chopped fresh basil
- 1 tsp chopped fresh oregano or thyme
- 1 clove garlic, finely minced
- 3 cups (12 oz) mozzarella cheese, finely shredded, divided
- 1 cup (3.5 oz) Parmesan cheese, finely shredded
- Salt and freshly ground black pepper, to taste
- 3 cups marinara sauce, homemade or store-bought
- red pepper flakes, optional
Instructions
- Preheat oven to 375 degrees. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic.
- Add 2 cups mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
- Spread 1/3 cup marinara sauce into an even layer along bottom of a 13 by 9-inch baking dish (or similar size casserole dish). Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture.
- Align shells in baking dish side by side, with the opening of shells facing upright.
- Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese.
- Cover baking dish with aluminum foil and bake in preheated oven 30 minutes. Serve warm.
Cup of Yum
Notes
- *If you don't want to steam fresh spinach, you could also use frozen and thawed spinach, just dry it well by squeezing dry with several layers of paper towels.
- Recipe source: Cooking Classy