Description
Delicious baked stuffed shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, spinach, and seasonings, all smothered in marinara sauce and topped with melted cheese. This classic Italian-American dish is perfect for a comforting family meal or dinner party.
Ingredients
Scale
Pasta
- 18–20 jumbo pasta shells
- Salt, for boiling water
Filling
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz. ricotta cheese
- ½ cup Parmesan cheese, grated (reserve a little for topping)
- 3 cups mozzarella cheese, shredded and divided
- 2 tablespoons cream cheese
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Sauce and Garnish
- 24 ounces marinara sauce
- Fresh parsley, to garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook the Pasta Shells: Boil the jumbo pasta shells in salted water for about 13 minutes, one minute less than al dente per package instructions. Drain and rinse with cold water until cool to prevent sticking, then set aside.
- Prepare the Spinach Mixture: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach and toss to coat, cooking for about 3 minutes until wilted. Remove from heat and let cool.
- Make the Cheese Filling: In a large bowl, combine the ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir in half of the mozzarella, most of the Parmesan (save some for topping), cream cheese, and the egg. Fold in the cooled spinach and garlic mixture.
- Assemble the Dish: Spread half of the marinara sauce evenly in the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet. Stuff each cooked pasta shell generously with the cheese-spinach mixture and place them in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.
- Garnish and Serve: Let the stuffed shells cool slightly, garnish with fresh parsley, and serve with garlic bread with cheese for a complete meal.
Notes
- Boil the pasta shells carefully to avoid overcooking—they should be al dente as they will continue cooking in the oven.
- Rinsing the pasta with cold water after boiling prevents the shells from sticking and makes them easier to handle.
- Feel free to slice the spinach into smaller pieces before cooking if you prefer smaller, more evenly distributed greens in the filling.
- Use fresh parsley for garnish to add a pop of color and fresh flavor.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat covered in the oven until warm.
- Serve with garlic bread or a fresh green salad for a full Italian-inspired meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
