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Cheesy Spinach Stuffed Shells with Marinara Recipe

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4.4 from 1 review

This classic Italian-inspired Stuffed Shells recipe features jumbo pasta shells filled with a savory mixture of ricotta, spinach, and cheese, baked in a flavorful marinara sauce until bubbly and golden. Perfect for a comforting family dinner, this dish combines tender pasta, creamy filling, and melted mozzarella cheese topped with fresh basil.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Seafoodshells and Sauce

  • 20 jumbo pasta shells (cooked according to package directions)
  • 3 cups marinara sauce, divided

Filling

  • 1 tablespoon olive oil
  • 4 cups packed spinach, chopped
  • 3 cloves garlic, minced
  • 15 ounces ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese, divided
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Garnish

  • 2 tablespoons chopped basil

Instructions

  1. Preheat and prepare baking dish. Preheat your oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set aside.
  2. Cook pasta shells. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions, making sure not to overcook. Drain and rinse the shells under cold water to stop further cooking. Set aside to cool.
  3. Sauté spinach and garlic. In a large skillet over medium heat, warm the olive oil. Add the chopped spinach and cook until wilted, then add the minced garlic and sauté for another minute until fragrant. Remove from heat.
  4. Mix the filling. In a large bowl, combine the ricotta cheese, egg, spinach and garlic mixture, 1 cup of shredded mozzarella, Parmesan cheese, Italian seasoning, crushed red pepper flakes, kosher salt, and black pepper. Stir well until fully incorporated.
  5. Assemble shells in baking dish. Spread 1 1/2 cups of marinara sauce evenly on the bottom of the prepared baking dish. Using a spoon, carefully fill each cooked pasta shell with the cheese and spinach mixture, then arrange the filled shells in the baking dish in a single layer.
  6. Add sauce and cheese topping. Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly on top.
  7. Bake and broil. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Once done, carefully remove the foil and broil the shells for 2 additional minutes to brown the cheese lightly—watch closely to prevent burning.
  8. Garnish and serve. Remove the baked shells from the oven, garnish with freshly chopped basil, and serve warm for a delicious, hearty meal.

Notes

  • Do not overcook the pasta shells as they will continue cooking in the oven and may become mushy.
  • Rinsing pasta shells with cold water stops the cooking process and makes them easier to handle when stuffing.
  • Feel free to substitute fresh spinach for frozen, just ensure it is fully cooked and drained of excess water.
  • For a spicier dish, increase the crushed red pepper flakes according to taste.
  • Using freshly grated Parmesan cheese provides better flavor than pre-grated varieties.
  • Leftovers can be refrigerated for up to 3 days and reheated with foil to retain moisture.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://iamstarved.com/cheesy-spinach-stuffed-shells-with-marinara-recipe/