Cheesy Spinach Stuffed Shells

Cheesy Spinach Stuffed Shells bring together creamy ricotta, spinach, and gooey mozzarella inside tender pasta shells all nestled in tangy tomato sauce. This dish is the ultimate comfort meal perfect for savoring with family any night of the week.

I made this dish at a family reunion and not a shell remained by the end seafood lovers and meat-eaters alike raved about the flavor

Ingredients

• Large pasta shells: tender and sturdy enough to hold the filling check for smooth unbroken shells
• Spaghetti sauce: choose a high-quality jarred sauce or homemade marinara for the best base flavor use enough sauce to keep shells moist during baking
• Onion: white or yellow diced sweeten as they sauté and build a savory foundation fresh onions add best flavor
• Fresh garlic: adds punch to the filling crushed and minced for full aroma use plump cloves with tight skin
• Fresh baby spinach: chopped for a leafy lushness bagged pre-washed spinach saves time
• Whole milk ricotta cheese: creamy rich and fluffy get a high quality brand for smoothest results
• Freshly grated parmesan cheese: depth and salty richness grating right before mixing brings out more flavor
• Italian seasoning blend: for classic herby warmth blends without salt are best so you control the sodium
• Garlic powder, dried parsley, dried basil, crushed red pepper flakes, dried oregano: each dried spice layers in another level of Italian-inspired flavor choose spices with vibrant color and scent
• Salt and black pepper: seasons the filling to taste freshly ground gives best results
• Eggs: helps the filling hold together makes it fluffier choose large fresh eggs only add if you want a thicker ricotta center
• Freshly grated mozzarella cheese: melty topping that browns to perfection grate your own for best melt and texture

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit so it is fully heated when the shells are ready for baking

Prepare the Baking Dishes:

Spread a generous layer of spaghetti sauce roughly one inch thick on the bottom of one or two glass baking dishes this keeps the shells moist and infuses them with flavor

Boil the Pasta Shells:

Cook the large shells in plenty of salted boiling water with a small drizzle of oil for about eleven minutes aim for al dente drain well and lay them out gently so they do not stick or break

Prep the Filling Ingredients:

While pasta cooks dice the onion mince the garlic and chop the spinach measure out all other ingredients so assembly will be smooth and quick

Sauté the Aromatics:

Sauté onions and garlic together in a small pan over medium-high heat until translucent and fragrant this mellows the sharpness and deepens the flavors

Mix the Cheese Filling:

Combine ricotta cheese parmesan cheese chopped spinach all herbs and spices in a large bowl add the sautéed aromatics and mix thoroughly for an extra smooth filling gently fold in one or two lightly whisked eggs

Stuff the Shells:

Using a spoon fill each cooked pasta shell generously with the ricotta spinach mixture nestle the stuffed shells into the prepared baking dish open side up

Add More Sauce and Cheese:

If you enjoy saucy shells drizzle extra spaghetti sauce over the stuffed shells top with plenty of shredded mozzarella and a sprinkle of parmesan for rich browning add extra dried basil or red pepper flakes if a spicier top is desired

Bake the Shells:

Cover with foil bake twenty to thirty minutes until filling is hot through and sauce is bubbling if cheese is not fully melted remove foil and bake another five to ten minutes until the cheese is golden and stretchy

Pin

I always look forward to that moment of opening the foil and catching the scent of bubbling cheese as a kid I loved helping stuff the shells and now my own family joins in each time

Storage Tips

Store leftover shells tightly covered in the fridge for up to four days they reheat beautifully in the microwave or oven add a splash of extra sauce before reheating to keep everything moist Freeze unbaked stuffed shells either assembled with sauce or just the stuffed shells alone let thaw in fridge overnight before baking as usual

Ingredient Substitutions

For dairy free try a creamy tofu ricotta and vegan mozzarella most big supermarkets now carry good alternatives You can use frozen spinach just thaw and squeeze dry very well before mixing in If you like a milder flavor swap red pepper flakes for extra parsley or use a blend with less basil

Serving Suggestions

Serve with a bright green salad or garlic bread for a full meal A pinch of fresh basil or a quick lemon zest on top right before serving wakes up the flavors These shells also pair well with roasted veggies or a big plate of steamed broccoli

Cultural Context

Cheesy stuffed shells are a classic Italian-American comfort dish often enjoyed at large family gatherings or Sunday dinners the tradition began when Italian immigrants adapted recipes for stuffed pasta like manicotti to American ingredients and family-sized portions

Recipe FAQs

→ What type of pasta shells work best?

Large pasta shells are ideal as they can be easily filled and hold the cheesy spinach mixture well.

→ Can I make this ahead of time?

Yes, assemble the shells and refrigerate them before baking. Just add extra baking time if chilled.

→ Can I freeze stuffed shells?

Absolutely. Arrange filled shells in a freezer-safe dish, cover tightly, and freeze before baking. Thaw and bake when ready.

→ Is it possible to use frozen spinach?

Yes, thaw and drain frozen spinach thoroughly before adding it to the cheese mixture to avoid excess moisture.

→ What sauces pair well with the shells?

Classic tomato or spaghetti sauce is traditional, but a creamy Alfredo can be used for a richer dish.