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Homemade Stuffed Shells with Spinach photo

Stuffed Shells with Spinach

This Stuffed Shells with Spinach is a creamy, cheesy delight! Perfectly stuffed with ricotta and spinach, it's a cozy dinner for family or friends.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 jumbo shells pasta shells cooked to al dente
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 4 cups baby spinach leaves slightly packed
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese plus more for topping
  • 1/2 cup grated parmesan cheese plus more for serving
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 cup marinara sauce
  • Fresh basil leaves for serving

Equipment

  • Large pot for boiling pasta
  • Skillet for sautéing spinach
  • Mixing bowl for combining filling ingredients
  • Baking dish for assembling and baking the shells
  • Wooden spoon or spatula for mixing and serving
  • Oven for baking

Method
 

Instructions
  1. Step 1: Cook the Pasta - Start by cooking the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside to cool slightly.
  2. Step 2: Sauté the Spinach - In a skillet, heat the tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the baby spinach leaves and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
  3. Step 3: Prepare the Filling - In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of grated parmesan cheese, egg, salt, and freshly ground black pepper. Stir until well blended. Once the sautéed spinach has cooled, add it to the cheese mixture and fold gently to combine.
  4. Step 4: Stuff the Shells - Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Using a spoon, fill each cooked pasta shell with the spinach and cheese mixture. Place the stuffed shells in the baking dish, open side up.
  5. Step 5: Top and Bake - Pour the remaining marinara sauce over the stuffed shells, making sure each shell is coated. Sprinkle additional mozzarella and parmesan cheese on top. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  6. Step 6: Serve and Enjoy - Once baked, let the stuffed shells cool for a few minutes. Garnish with fresh basil leaves and serve with extra parmesan cheese on the side. Enjoy your delicious Stuffed Shells with Spinach!

Notes

  • Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
  • You can freeze unbaked stuffed shells. Just assemble them in the baking dish, cover tightly with foil, and freeze. Bake directly from frozen, adding an extra 10-15 minutes to the baking time.
  • Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.