Cheesy Spinach Stuffed Shells (Print-Friendly Version)
Pasta shells filled with ricotta, spinach, and mozzarella, baked in savory tomato sauce for a cozy vegetarian meal.
# What You’ll Need to Make This:
→ Pasta
01 -
24 large pasta shells, uncooked
02 -
Pinch of salt
03 -
Drizzle of olive oil
→ Sauce
04 -
1.35 kg spaghetti sauce
→ Filling
05 -
2 cups diced white or yellow onion
06 -
3 cloves garlic, minced
07 -
140 g fresh baby spinach, chopped
08 -
450 g whole milk ricotta cheese
09 -
60 g freshly grated parmesan cheese
10 -
1 teaspoon Italian seasoning blend
11 -
1 teaspoon garlic powder
12 -
1 teaspoon dried parsley
13 -
1 teaspoon dried basil
14 -
0.75 teaspoon crushed red pepper flakes
15 -
0.5 teaspoon dried oregano
16 -
Salt and black pepper, to taste
17 -
1 large egg
→ Topping
18 -
170-340 g freshly grated mozzarella cheese
19 -
Additional parmesan cheese, for topping
20 -
Extra crushed red pepper flakes and dried basil, optional
# How to Prepare:
01 -
Preheat oven to 175°C (350°F).
02 -
Spread a 2.5 cm layer of spaghetti sauce on the base of one or two large glass baking dishes. Add extra sauce if a saucier result is preferred.
03 -
Boil pasta shells in salted boiling water with a drizzle of oil for approximately 11 minutes until al dente. Drain and set aside.
04 -
While pasta is cooking, dice onion, mince garlic, and chop spinach. Measure remaining ingredients for efficient assembly.
05 -
Sauté diced onions and minced garlic over medium-high heat in a small pan until softened and fragrant.
06 -
In a large mixing bowl, combine ricotta, grated parmesan, chopped spinach, Italian seasoning, garlic powder, dried parsley, dried basil, crushed red pepper, dried oregano, salt, and black pepper. Fold in the sautéed onion and garlic. For a firmer filling, whisk egg and gently incorporate.
07 -
Evenly spoon the prepared ricotta spinach filling into each cooked pasta shell. Arrange stuffed shells in the prepared baking dish.
08 -
Optionally drizzle additional spaghetti sauce over stuffed shells or leave uncovered for a crispier top. Sprinkle generously with mozzarella and extra parmesan. Add extra crushed red pepper flakes and dried basil if desired.
09 -
Cover baking dish loosely with foil and bake for 20–30 minutes, until the filling is heated through and sauce is bubbling. Remove foil if cheese has not melted, and bake an additional 5–10 minutes until golden and bubbling.
# Extra Tips:
01 -
For best results, do not overfill shells and avoid overcooking pasta to ensure they maintain their structure.