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Spinach Stuffed Shells recipe

Golden Spinach Stuffed Shells

Zac, the creator of Eat Every Slice, smiling in a kitchen while wearing an apron, specializing in Italian-American recipes.Zac
A delicious and comforting Italian-American dish featuring jumbo pasta shells stuffed with a creamy spinach and ricotta filling.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian American
Servings 8 shells
Calories 320 kcal

Equipment

  • 1 Large pot for boiling pasta
  • 1 Large mixing bowl
  • 1 9x13-inch baking dish

Ingredients
  

Main Ingredients

  • 12 ounces jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 10-ounce package frozen spinach, thawed and drained
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 large eggs
  • 2 cloves garlic minced

Instructions
 

Preparation

  • In a large pot, boil the jumbo pasta shells until al dente, about 10-12 minutes. Drain and set aside to cool.
  • In a large mixing bowl, combine ricotta cheese, spinach, eggs, garlic, and parmesan cheese. Mix thoroughly until well combined.
  • Preheat your oven to 375°F.
  • Spread a layer of marinara sauce in a 9x13 inch baking dish. Stuff each shell with the ricotta mixture and place them in the dish.
  • Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Serving

  • Allow the shells to cool for a few minutes before serving. Enjoy with your favorite side dishes.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: Ensure your spinach is thoroughly drained to prevent a watery filling. Taste the filling before stuffing the shells to adjust seasoning.
Ingredient Substitutions: Use kale or Swiss chard in place of spinach for a different flavor. Try different cheeses like fontina for variation.
How to Serve: Pair with a simple green salad or garlic bread for a complete meal.
Storage & Freshness: Keep leftovers in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Make-Ahead Tips: Assemble the shells a day in advance, cover, and refrigerate until ready to bake.
Keyword ricotta stuffed shells, spinach stuffed shells, vegetarian pasta bake