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featured spinach stuffed shells

Stuffed Shells with Spinach Recipe

Course: Dinner
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Bake Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 16 shells
Calories: 131kcal
Author: Becky Hardin
When it comes to comfort food, pasta is always a great option! These spinach stuffed shells are so delicious, I just know you are going to love them!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 16 jumbo pasta shells cooked to al dente
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 4 cups lightly packed baby spinach leaves
  • cups ricotta cheese
  • 1 cup shredded mozzarella cheese plus more for topping
  • ¾ cups grated parmesan cheese plus more for serving
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • cups marinara sauce
  • Fresh basil leaves for serving

Instructions

  • Preheat the oven to 375°F and spray a shallow 8x8 inch baking dish with nonstick spray; set aside.
    how to make spinach stuffed shells
  • 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 tablespoon 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
    how to make spinach stuffed shells
  • 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 teaspoon salt, ½ teaspoon freshly ground black pepper
    how to make spinach stuffed shells
  • 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.
    how to make spinach stuffed shells
  • Once all shells are filled and in the baking dish, cover with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
    how to make spinach stuffed shells
  • 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
    how to make spinach stuffed shells

Video

Notes

  • Jumbo Pasta Shells: Keep an eye on the pasta shells so they don’t overcook. After boiling, set them upside down on a baking sheet to dry.
  • Marinara Sauce: Use your favorite, store-bought or homemade! Or try pesto, Alfredo sauce, or another tomato sauce.
  • Wrap the baking dish tightly in foil for the start of baking, if you don't, your pasta is likely to burn on the top.
Storage: Store stuffed shells with spinach in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 131kcal | Carbohydrates: 9g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 411mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1008IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 1mg