Spinach and Cheese Stuffed Shells
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
10
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Course
Main Course
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Cuisine
Italian
Spinach and Cheese Stuffed Shells
Description
This recipe combines cooked jumbo pasta shells with a stuffed filling made from ricotta cheese blended with egg, fresh basil, oregano or thyme, garlic, mozzarella, Parmesan, and wilted spinach that’s been thoroughly dried. The cheeses and herbs create a creamy, flavorful filling against the slightly chewy pasta shell. The shells are aligned upright in a layer of marinara sauce, then topped with more sauce and mozzarella cheese before baking.
The baking allows the cheese to melt fully and the marinara to infuse the shells, producing a warm, comforting casserole with a combination of textures from the tender pasta to the creamy stuffing and sauce. Optionally, a touch of red pepper flakes in the sauce adds mild heat.
This dish can be served as a filling vegetarian entree or alongside a simple green salad or garlic bread. It is practical for make-ahead meals and reheats well.
Fresh spinach is steamed just until wilted and pressed dry to avoid excess moisture in the filling, though well-drained frozen spinach works as well. Using fresh herbs when possible enhances the brightness of flavors in the stuffing.
Ingredients
- 30 pasta shells cooked according to directions listed on package, jumbo
- 15 oz fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped*
- 15 oz ricotta cheese
- 1 egg large
- 3 Tbsp basil chopped, fresh
- 1 tsp oregano chopped fresh, 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 to taste, freshly ground
- black pepper to taste, freshly ground
- 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.
Notes
- Thoroughly squeeze dry steamed fresh spinach or well-thawed frozen spinach to avoid watery filling.
- Use fresh herbs like basil and oregano or thyme for optimal flavor in the cheese mixture.
- You may add red pepper flakes to marinara sauce for a subtle spicy note if desired.
User Reviews
Overall Rating
5
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