Let me tell you about my absolute favorite dish—Spinach & Cheese Stuffed Shells! This recipe has been a family favorite for as long as I can remember. There’s something so comforting about the combination of creamy ricotta and gooey mozzarella nestled inside tender pasta shells. The vibrant green of fresh spinach adds a pop of color and a wonderful earthiness that balances everything out. Wow! It’s rich, cheesy, and just bursting with flavor. Every time I make this dish, it feels like a warm hug on a plate. Trust me, once you try these, you’ll be hooked!
Ingredients List
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
Make sure to have everything prepped and ready to go for a smooth cooking experience. Trust me, having those beautiful greens chopped and the cheese shredded makes all the difference when you’re diving into this delicious dish!
How to Prepare Spinach & Cheese Stuffed Shells
Getting these Spinach & Cheese Stuffed Shells ready is a breeze, and I promise you’ll love how they turn out! First things first, you’ll want to preheat your oven to 375°F (190°C). This way, while you’re preparing everything, your oven will be nice and toasty, ready to bake those shells to perfection.
Next, cook your jumbo pasta shells according to the package instructions. Remember, you want them al dente since they’ll get a little more tender in the oven. Once they’re cooked, drain them and set aside to cool slightly.
Now, let’s get that delicious filling going! In a large mixing bowl, combine your chopped spinach, ricotta, mozzarella, parmesan, and the egg. Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Mix everything until it’s well combined. You want that filling to be creamy and flavorful, so don’t be shy about mixing it well!
It’s time to stuff those shells! Using a spoon, fill each shell generously with the cheese and spinach mixture. Don’t worry if it gets a little messy, that’s part of the fun! Once all your shells are filled, spread 1 cup of marinara sauce on the bottom of a baking dish. Then, place the stuffed shells in the dish, open side up. Pour the remaining sauce over the top, and if you’re feeling extra cheesy, sprinkle some more mozzarella on top.
Finally, pop them in the oven for about 25-30 minutes until heated through and the cheese is all melty and bubbly. Your kitchen is going to smell amazing!
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta, mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Mix until well combined.
- Stuff each pasta shell with the cheese and spinach mixture using a spoon.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish, open side up.
- Top with remaining marinara sauce and sprinkle extra mozzarella if desired.
- Bake for 25-30 minutes until heated through and cheese is melted and bubbly.
And there you have it! You’re just a few simple steps away from a comforting, cheesy delight that’s sure to impress!
Nutritional Information
Just a quick note—nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. For one stuffed shell, you can expect about 230 calories, 10g of fat, 10g of protein, and 28g of carbohydrates. There’s also 2g of sugar and 350mg of sodium. It’s a hearty dish that’s satisfying and packed with flavor, making it a great vegetarian option!
Why You’ll Love This Recipe
Let me tell you, there are so many reasons to fall head over heels for these Spinach & Cheese Stuffed Shells! Here are just a few:
- Quick and easy preparation—perfect for busy weeknights.
- Delicious flavor that will have everyone asking for seconds.
- Vegetarian-friendly, making it a hit with all your plant-loving friends.
- A fantastic side dish that pairs well with so many main courses.
- Comfort food at its finest, bringing warmth and joy to your table.
Honestly, what’s not to love? These stuffed shells are sure to become a staple in your home!
Tips for Success
Here are a few handy tips to make sure your Spinach & Cheese Stuffed Shells turn out perfectly! First, if you’re short on time, feel free to use frozen spinach—just be sure to thaw and drain it well. For a creamier filling, you can add an extra dollop of ricotta or even some cream cheese. And remember, don’t overcook the pasta shells; they should be al dente to hold up during baking. Trust me, these little tweaks will elevate your dish!
Serving Suggestions
These Spinach & Cheese Stuffed Shells are delightful on their own, but they really shine when paired with a few tasty sides! I love serving them with a crisp Caesar salad or a simple mixed greens salad tossed with a light vinaigrette for a refreshing contrast. You could also add some garlic bread for that perfect buttery crunch. And if you’re feeling adventurous, a side of roasted vegetables brings a wonderful earthy flavor to the table!
Storage & Reheating Instructions
If you have any leftovers (which is rare because they’re so good!), let them cool completely before storing. Place the stuffed shells in an airtight container and pop them in the fridge, where they’ll stay fresh for about 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave them, but watch closely to avoid drying them out. Enjoy your delicious leftovers!
FAQ About Spinach & Cheese Stuffed Shells
Got questions about these delicious Spinach & Cheese Stuffed Shells? I’ve got you covered!
Can I use frozen spinach instead of fresh? Absolutely! Just make sure to thaw it and drain any excess water before mixing it into your filling.
What can I substitute for ricotta cheese? If you’re not a fan of ricotta, cottage cheese works great too! Just blend it a bit for a smoother texture.
Can I make these shells ahead of time? Yes, you can prepare them a day in advance. Just cover and refrigerate before baking—perfect for busy days!
What’s the best way to reheat leftovers? The oven is best for reheating to keep that cheesy goodness intact. Just cover with foil to avoid drying out!
I hope these tips help make your cooking experience even better!
Print
Spinach & Cheese Stuffed Shells: 5 Irresistible Secrets
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious stuffed pasta shells filled with spinach and cheese.
Ingredients
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix spinach, ricotta, mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each shell with the cheese and spinach mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place stuffed shells in the dish, open side up.
- Top with remaining marinara sauce and sprinkle with extra mozzarella, if desired.
- Bake for 25-30 minutes until heated through and cheese is melted.
Notes
- Can substitute fresh spinach with frozen, just thaw and drain well.
- Add more cheese if you prefer a cheesier taste.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Spinach & Cheese Stuffed Shells, pasta, vegetarian dish, side portion