Description
These decadent spinach-stuffed shells are a delicious and comforting Italian-inspired baked pasta dish. Jumbo pasta shells are filled with a creamy mixture of ricotta, cream cheese, mozzarella, Parmesan, fresh sautéed spinach, garlic, and egg, then baked in a rich marinara sauce topped with melted mozzarella cheese. Perfect as a hearty vegetarian main course, these stuffed shells offer a perfect balance of creamy, cheesy, and savory flavors that will satisfy any pasta lover.
Ingredients
Scale
For the Pasta and Filling
- 12 ounces jumbo pasta shells
- 10 ounces fresh spinach
- 1 ½ cups ricotta cheese
- 8 ounces cream cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce and Topping
- 3 cups marinara sauce
- Additional shredded mozzarella cheese for topping (about ½ cup)
- Olive oil (for sautéing spinach)
- Fresh basil or extra Parmesan cheese for garnish (optional)
Instructions
- Preheat and Boil Pasta: Preheat your oven to 375°F. Bring a large pot of salted water to a boil for the pasta shells to ensure they cook evenly and develop a nice texture.
- Sauté Spinach and Prepare Filling: Heat a skillet with a drizzle of olive oil over medium heat. Add the fresh spinach and sauté until wilted. Remove from heat and squeeze out any excess moisture. Finely chop the spinach, then in a large bowl combine ricotta cheese, cream cheese, shredded mozzarella, grated Parmesan, minced garlic, egg, salt, and black pepper. Stir in the prepared spinach to create a creamy filling mixture.
- Cook Pasta Shells: Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain the shells carefully and set aside to cool slightly before stuffing.
- Assemble the Dish: Spread a thin layer of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Take each pasta shell and stuff generously with the spinach and cheese filling. Arrange the stuffed shells in the baking dish in a single layer.
- Add Sauce and Bake: Pour the remaining marinara sauce over the stuffed shells and sprinkle the top with additional shredded mozzarella cheese. Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil carefully and continue baking for another 10 minutes until the cheese on top is bubbly and golden brown.
- Rest and Serve: Allow the baked shells to rest for a few minutes before serving. Garnish with fresh basil or extra Parmesan cheese if desired. Serve hot, optionally with extra marinara sauce or a fresh side salad.
Notes
- Be sure to squeeze out as much moisture as possible from the sautéed spinach to prevent the filling from becoming watery.
- You can prepare this dish a day ahead and refrigerate before baking; just add a few extra minutes to the baking time if baking from cold.
- For a richer flavor, mix in a little grated nutmeg into the cheese filling if desired.
- Use no-boil pasta shells if you prefer to simplify cooking, adjusting baking time to ensure shells soften fully.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven.
