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Stuffed Shells with Spinach

Stuffed Shells is a classic Italian main dish recipe that consist of a creamy cheese filling with spinach stuffed into pasta type shells and cooked in a rich marinara sauce until bubbly and golden.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 258 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 24 jumbo stuffed shells
  • 16 ounces ricotta cheese
  • 10 ounces frozen chopped spinach thawed and drained well
  • 2 ounces Parmesan reggiano
  • 8 ounces shredded Mozzarella cheese divided
  • 1 egg
  • 3 cloves garlic crushed
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Olive oil spray
  • 24 ounces marinara sauce

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large pot, bring water to a boil (salt with about 1 tablespoon) on high heat. Once the water is boiling, add the shells, and stir often so they don’t stick together. Cook for 8-9 minutes until al dente.
  3. While the pasta boils. Squeeze the thawed spinach removing all the liquids out of it.
  4. In a large mixing bowl combine ricotta cheese, drained spinach, crushed garlic, Parmesan reggiano, ¾ cup mozzarella, egg, Italian seasoning, salt, and pepper. Mix until it’s well blended.
  5. Drain shells, and rinse well under cold water bringing the shells to room temperature. Begin to separate the shells onto a paper towel lined surface.
  6. Spray a 9x11 baking dish with olive oil spray. Add one cup of sauce to the pan and spread around so the bottom is just covered.
  7. Take a single shell pasta and scoop the filling using a teaspoon into the shell. Once filling is in shell, gently push the seems shut as best as possible. Place the shell seam side up and repeat this step until all shells are filled.
  8. Pour the remaining marinara sauce over the shells making sure all of the shells are covered. Sprinkle the remaining ¼ cup mozzarella cheese on top.
  9. Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil after time is up and bake for an additional 5-10 minutes or until cheese is golden brown.

Notes

  • It is very important that the spinach should not have any liquids left in them. If they do your filling will become runny.
  • Chill Pasta - Add ice cubes to the strainer so the shells can cool faster.
  • not overly fill the shells, but enough to where the seams barely meet when squeezed.
  • Frozen Spinach - It is very important that the spinach should not have any liquids left in them. If they do your filling will become runny.
  • Parmesan Cheese - If you wish to add more parmesean cheese to your filling omit the salt as Parmesan is naturally salty.
  • Chill Pasta - Add ice cubes to the strainer so the shells can cool faster.
  • Over Stuffing - Make sure to not overly fill the shells, but enough to where the seams barely meet when squeezed.
  • Freezing For Future Meals - If you want to use the entire box of jumbo shells add an additional 1 cup of ricotta to the mix and double the remaining ingredients. You will be able to fill a 9x11 pan plus an additional 9x9 pan with stuffed shells. You will also need an additional 24 ounces of sauce.

Nutrition Information

Serving 3g Calories 258kcal (13%) Carbohydrates 10g (3%) Protein 19g (38%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.003g Cholesterol 77mg (26%) Sodium 849mg (35%) Potassium 485mg (14%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5064IU (101%) Vitamin C 8mg (9%) Calcium 418mg (42%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 258

% Daily Value*

Serving 3g
Calories 258kcal 13%
Carbohydrates 10g 3%
Protein 19g 38%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.003g 0%
Cholesterol 77mg 26%
Sodium 849mg 35%
Potassium 485mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 5064IU 101%
Vitamin C 8mg 9%
Calcium 418mg 42%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.