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Perfectly cheesy, hearty, and comforting, these Stuffed Shells with Spinach make a delicious family meal. I’ve taken jumbo pasta shells and filled them with ricotta, mozzarella, Parmesan, and spinach, and baked them in marinara sauce for one delicious bite.
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Pin ItEasy Stuffed Shells with Spinach Recipe
Perfectly cheesy and creamy, these stuffed shells are always a hit in my house. I love making them for Meatless Monday because they’re so hearty and filling that no one even misses the meat. And honestly, I can never go wrong serving stuffed shells with meat sauce either—they’re just as comforting and satisfying that way, just a little heartier.
I used marinara sauce for this shell recipe, but it also works with pesto or Alfredo sauce.
Tips for Beginners
- Cook a few extra shells. I recommend cooking a few extra shells to have on hand in case any break during the cooking or filling process.
- Using frozen spinach. Defrost it and remove any excess moisture before adding it to the cheese mixture. This will prevent the cheese mixture from becoming wet and soggy.
- Add meat. A ground protein like chicken, beef, or turkey will work well. Brown it in a skillet before mixing with the other filling ingredients.
- If you can’t find ricotta cheese. Cottage cheese is a great replacement as it has a similar texture. Goat cheese would also work, but it will have a tangier flavor.
Stuffed Shells with Spinach Recipe
Ingredients
- 16 jumbo pasta shells cooked to al dente
- 1 tbsp olive oil
- 3 garlic cloves minced
- 4 cups lightly packed baby spinach leaves
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese plus more for topping
- ¾ cups grated Parmesan cheese plus more for serving
- 1 egg
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1½ cups marinara sauce
- fresh basil leaves for serving
Video
Instructions
- Preheat the oven to 375°F and spray a shallow 8×8 inch baking dish with nonstick spray; set aside.
- Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.16 jumbo pasta shells
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about a minute or two.1 tbsp olive oil, 3 garlic cloves
- Add the spinach and cook, stirring occasionally, for about 4 minutes until the leaves start to wilt. Remove from the heat and let the spinach cool.4 cups lightly packed baby spinach leaves
- In a large mixing bowl, stir together the spinach, ricotta, mozzarella, parmesan, egg, salt, and pepper until thoroughly combined.1½ cups ricotta cheese, 1 cup shredded mozzarella cheese, ¾ cups grated Parmesan cheese, 1 egg, 1 tsp salt, ½ tsp freshly ground black pepper
- Pour half of the marinara sauce into the bottom the baking dish.1½ cups marinara sauce
- Working 1 shell at a time, generously fill each pasta shell with the spinach and ricotta mixture. Carefully place each shell in the baking dish, filling side up.
- Once all shells are filled and in the baking dish, cover with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for an additional 15 minutes, until the cheese starts to bubble and begins to brown.
- Serve with a sprinkle of Parmesan cheese and fresh basil leaves.fresh basil leaves for serving
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Stuffed Shells with Spinach Step by Step
Gather the ingredients and prepare a baking dish: Preheat the oven to 375°F and spray a shallow 8×8-inch baking dish with nonstick spray; set it aside.
Bring a large pot of water to a boil and cook at least 16 jumbo pasta shells to al dente. After cooking, drain the shells well and place them upside down on a baking sheet or paper towel to dry.
Sauté the spinach: Heat 1 tbsp of olive oil in a large skillet over medium-high heat, and then add 3 minced cloves of garlic. Cook the garlic until fragrant. This usually takes me about a minute or two. Add 4 cups of spinach and cook, stirring occasionally, for about 4 minutes until the leaves begin to wilt. Remove from the heat and let the spinach cool slightly.
Make the filling: In a large mixing bowl, combine the spinach, 1½ cups of ricotta cheese, 1 cup of shredded mozzarella cheese, ¾ cup of grated Parmesan cheese, 1 egg, 1 tsp of salt, and ½ tsp of black pepper until thoroughly mixed.
Stuff the shells: Pour ¾ cup of marinara sauce into the bottom of the baking dish. Swirl it around so it completely covers the dish. Working 1 shell at a time, generously fill each one with the spinach and ricotta mixture. Carefully place the filled shell in the baking dish, filling side up.
Bake the shells: Once all shells are filled and in the baking dish, drizzle with the remaining ¾ cup of marinara sauce and a sprinkle of shredded mozzarella cheese. Cover the baking dish with aluminum foil and bake for 20 minutes.
Garnish and serve: Take off the aluminum foil and bake the shells for an additional 15 minutes, or until the cheese starts to bubble and begins to brown. Serve with a sprinkle of Parmesan cheese and fresh basil leaves.
How to Store
Store leftover stuffed shells with spinach in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
To freeze, let the casserole cool, cover it, and place it in the freezer. For single servings, portion into freezer-safe containers so it’s ready to reheat at a later time.
To bake frozen, unbaked stuffed shells, let them thaw in the refrigerator overnight. Once thawed, bake according to the directions. To reheat baked stuffed shells, let them thaw in the refrigerator overnight. Once thawed, reheat in the oven until warmed through.
Serving Suggestions
Try pairing these stuffed shells with spinach with something fresh and bright like a Caprese salad, or go for a cozier side like cheesy baked green beans. If you want something crisp and refreshing, cucumber tomato salad is always a winner, and Air Fryer ranch broccoli adds an easy veggie side with tons of flavor.
How much frozen spinach to equal 4 cups lightly packed fresh?
a 10-ounce package should be plenty!