Cheesy Spinach Stuffed Shells Wholesome Dinner Delight

ByZara
- 12 large pasta shells - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 1 teaspoon garlic powder - 1/2 teaspoon red pepper flakes (optional) - 2 cups rich marinara sauce - Salt and pepper to taste - Fresh basil leaves, for garnish For creamy ricotta cheese, I recommend Galbani or BelGioioso. They offer rich flavors that enhance the dish. When it comes to mozzarella, look for brands like Sargento or Polly-O for a great melt. For marinara sauce, Rao's Homemade is a favorite for its fresh taste. It makes the sauce really pop in this recipe. If you have a dairy allergy, try using dairy-free cream cheese in place of ricotta. For the mozzarella, a plant-based alternative works well too. If you're gluten-free, you can find gluten-free pasta shells made from brown rice or quinoa. These options keep the dish tasty while meeting dietary needs. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This helps the shells cook well. Next, bring a large pot of salted water to a boil. Add 12 large pasta shells to the pot. Cook them for about 9 to 11 minutes, or until they are al dente. Drain the shells and let them cool for a bit. It’s easier to handle when they are not too hot. In a large mixing bowl, combine 2 cups of finely chopped fresh spinach and 1 cup of creamy ricotta cheese. Add half of the shredded mozzarella cheese, which is about 1/2 cup. Then, mix in 1/2 cup of grated Parmesan cheese. Crack in 1 large beaten egg, and sprinkle in 1 teaspoon of garlic powder. If you like some heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste. Stir until everything is creamy and well mixed. Now it’s time to stuff the shells. Use a teaspoon or a pastry bag to fill each pasta shell with the cheese and spinach mix. Arrange the stuffed shells in a greased 9x13 inch baking dish. Pour 2 cups of marinara sauce evenly over the shells. Make sure each shell gets some sauce. Next, sprinkle the remaining shredded mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly and melted cheese that is lightly golden. Let it cool for 5 minutes before you serve. Enjoy your delicious Cheesy Spinach Stuffed Shells! To stuff your shells well, use a pastry bag or a spoon. A pastry bag gives you more control. Fill each shell with a generous amount of the spinach and cheese mix. Make sure the shells are not too hot; this helps avoid burns. For the best cheese melt, use fresh mozzarella instead of pre-shredded. Fresh cheese melts better and gives a creamy texture. Bake your dish covered for the first part. This keeps moisture in. Then, uncover it for the last few minutes. This creates a bubbly, golden crust. One mistake is overcooking the pasta shells. They should be al dente, or they will break. Another is not seasoning the filling. Taste it before stuffing. Lastly, don’t skimp on the marinara sauce. A good sauce makes all the difference in flavor. Pro Tips Use fresh spinach: Fresh spinach offers a vibrant flavor and texture compared to frozen. If using frozen, be sure to squeeze out excess moisture. Customize the cheese: Feel free to mix in other cheeses like feta or goat cheese for an extra flavor dimension. Make-ahead option: Assemble the stuffed shells ahead of time and refrigerate. Just add a few extra minutes to the baking time if baking from cold. Experiment with sauces: While marinara is classic, try using Alfredo or a pesto sauce for a unique twist on flavor. {{image_4}} You can add chicken or sausage for more flavor and protein. Start by cooking the protein separately. For chicken, use cooked, shredded pieces. For sausage, cook and crumble it. Mix the cooked meat into the cheese and spinach filling. This makes the dish heartier and more filling. If you want to change up the flavors, try adding other veggies. Chopped mushrooms, bell peppers, or zucchini work well. Sauté these vegetables first to soften them. Then mix them into the cheese filling. This keeps the dish fresh and colorful. For a dairy-free version, you can swap the cheese for plant-based options. Use vegan ricotta or cashew cheese instead of regular ricotta. Nutritional yeast can add a cheesy taste without dairy. Combine these with spinach and spices. This way, everyone can enjoy cheesy spinach stuffed shells! To keep your cheesy spinach stuffed shells fresh, store them in an airtight container. Make sure to let the dish cool first. Store in the fridge for up to three days. If you have extra marinara sauce, keep it separate. This helps prevent the shells from getting too soggy. Reheat the stuffed shells in the oven for the best results. Preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish and cover with foil. Bake for about 20 minutes or until heated through. You can add a little extra cheese on top if you want more melty goodness. If you want to freeze them, do it before baking. Stuff the shells and place them in a freezer-safe container. You can freeze them for up to three months. When you’re ready to eat, let them thaw in the fridge overnight. Then, bake as usual, adding a few extra minutes to the cooking time. You can prepare Cheesy Spinach Stuffed Shells in advance. First, follow all the steps to stuff the shells and layer them in the baking dish. After adding the marinara sauce and cheese, cover the dish with plastic wrap. Refrigerate it for up to 24 hours. Before baking, remove the wrap and cover with foil. Bake as usual, adding a few extra minutes if cold. Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out any extra water to avoid a soggy filling. Frozen spinach is a great time-saver and still gives you that tasty flavor. Use about 1 cup of thawed spinach in your filling mix. These stuffed shells pair well with a fresh side salad. A simple green salad with vinaigrette will balance the rich flavors. You can also serve garlic bread for a comforting touch. Try a light dessert, like fruit sorbet, to finish your meal on a sweet note. You now have a detailed guide to making Cheesy Spinach Stuffed Shells. We covered the right ingredients, brands, and allergen swaps. You learned how to prepare pasta, mix the filling, and bake it just right. Remember the tips for stuffing shells and achieving that cheese melt. Don't shy away from adding proteins or veggies to make this dish yours. In the end, cooking should be fun and easy. Enjoy your cheesy creation, share it with loved ones, and make it a tradition!

WANT TO SAVE THIS RECIPE?

If you’re looking for a warm, hearty meal, you’ve landed in the right spot. Cheesy Spinach Stuffed Shells bring comfort to any dinner table. Packed with rich flavors and good-for-you greens, this dish is both delicious and satisfying. I’ll share simple steps, helpful tips, and variations to make it unique for you. Let’s dive into this wholesome dinner delight and make your next meal a hit!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of creamy ricotta, mozzarella, and fresh spinach creates a rich and satisfying taste that is hard to resist.
  2. Perfect for Meal Prep: These stuffed shells can be made ahead of time and stored in the fridge or freezer, making them a convenient option for busy weeknights.
  3. Customizable Filling: You can easily adapt the filling by adding other ingredients like mushrooms, sundried tomatoes, or different cheeses to suit your taste.
  4. Fun to Make: Stuffing the pasta shells is a fun activity, perfect for cooking with family or friends, creating cherished memories in the kitchen.

Ingredients

List of Ingredients

– 12 large pasta shells

– 2 cups fresh spinach, finely chopped

– 1 cup creamy ricotta cheese

– 1 cup shredded mozzarella cheese, divided

– 1/2 cup grated Parmesan cheese

– 1 large egg, beaten

– 1 teaspoon garlic powder

– 1/2 teaspoon red pepper flakes (optional)

– 2 cups rich marinara sauce

– Salt and pepper to taste

– Fresh basil leaves, for garnish

Recommended Brands for Key Ingredients

For creamy ricotta cheese, I recommend Galbani or BelGioioso. They offer rich flavors that enhance the dish. When it comes to mozzarella, look for brands like Sargento or Polly-O for a great melt. For marinara sauce, Rao’s Homemade is a favorite for its fresh taste. It makes the sauce really pop in this recipe.

Substitutions for Common Allergens

If you have a dairy allergy, try using dairy-free cream cheese in place of ricotta. For the mozzarella, a plant-based alternative works well too. If you’re gluten-free, you can find gluten-free pasta shells made from brown rice or quinoa. These options keep the dish tasty while meeting dietary needs.

Step-by-Step Instructions

Preparation of Pasta Shells

First, preheat your oven to 375°F (190°C). This helps the shells cook well. Next, bring a large pot of salted water to a boil. Add 12 large pasta shells to the pot. Cook them for about 9 to 11 minutes, or until they are al dente. Drain the shells and let them cool for a bit. It’s easier to handle when they are not too hot.

Making the Cheese and Spinach Filling

In a large mixing bowl, combine 2 cups of finely chopped fresh spinach and 1 cup of creamy ricotta cheese. Add half of the shredded mozzarella cheese, which is about 1/2 cup. Then, mix in 1/2 cup of grated Parmesan cheese. Crack in 1 large beaten egg, and sprinkle in 1 teaspoon of garlic powder. If you like some heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste. Stir until everything is creamy and well mixed.

Assembling and Baking the Dish

Now it’s time to stuff the shells. Use a teaspoon or a pastry bag to fill each pasta shell with the cheese and spinach mix. Arrange the stuffed shells in a greased 9×13 inch baking dish. Pour 2 cups of marinara sauce evenly over the shells. Make sure each shell gets some sauce. Next, sprinkle the remaining shredded mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly and melted cheese that is lightly golden. Let it cool for 5 minutes before you serve. Enjoy your delicious Cheesy Spinach Stuffed Shells!

Tips & Tricks

Best Techniques for Stuffing Shells

To stuff your shells well, use a pastry bag or a spoon. A pastry bag gives you more control. Fill each shell with a generous amount of the spinach and cheese mix. Make sure the shells are not too hot; this helps avoid burns.

How to Achieve the Perfect Cheese Melt

For the best cheese melt, use fresh mozzarella instead of pre-shredded. Fresh cheese melts better and gives a creamy texture. Bake your dish covered for the first part. This keeps moisture in. Then, uncover it for the last few minutes. This creates a bubbly, golden crust.

Common Mistakes to Avoid

One mistake is overcooking the pasta shells. They should be al dente, or they will break. Another is not seasoning the filling. Taste it before stuffing. Lastly, don’t skimp on the marinara sauce. A good sauce makes all the difference in flavor.

Pro Tips

  1. Use fresh spinach: Fresh spinach offers a vibrant flavor and texture compared to frozen. If using frozen, be sure to squeeze out excess moisture.
  2. Customize the cheese: Feel free to mix in other cheeses like feta or goat cheese for an extra flavor dimension.
  3. Make-ahead option: Assemble the stuffed shells ahead of time and refrigerate. Just add a few extra minutes to the baking time if baking from cold.
  4. Experiment with sauces: While marinara is classic, try using Alfredo or a pesto sauce for a unique twist on flavor.

Variations

Adding Protein: Chicken or Sausage Options

You can add chicken or sausage for more flavor and protein. Start by cooking the protein separately. For chicken, use cooked, shredded pieces. For sausage, cook and crumble it. Mix the cooked meat into the cheese and spinach filling. This makes the dish heartier and more filling.

Vegetarian Alternatives: Other Vegetables to Include

If you want to change up the flavors, try adding other veggies. Chopped mushrooms, bell peppers, or zucchini work well. Sauté these vegetables first to soften them. Then mix them into the cheese filling. This keeps the dish fresh and colorful.

Dairy-Free Options for the Filling

For a dairy-free version, you can swap the cheese for plant-based options. Use vegan ricotta or cashew cheese instead of regular ricotta. Nutritional yeast can add a cheesy taste without dairy. Combine these with spinach and spices. This way, everyone can enjoy cheesy spinach stuffed shells!

Storage Info

How to Store Leftovers

To keep your cheesy spinach stuffed shells fresh, store them in an airtight container. Make sure to let the dish cool first. Store in the fridge for up to three days. If you have extra marinara sauce, keep it separate. This helps prevent the shells from getting too soggy.

Reheating Instructions

Reheat the stuffed shells in the oven for the best results. Preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish and cover with foil. Bake for about 20 minutes or until heated through. You can add a little extra cheese on top if you want more melty goodness.

Freezing for Longer Storage

If you want to freeze them, do it before baking. Stuff the shells and place them in a freezer-safe container. You can freeze them for up to three months. When you’re ready to eat, let them thaw in the fridge overnight. Then, bake as usual, adding a few extra minutes to the cooking time.

FAQs

How can I make Cheesy Spinach Stuffed Shells ahead of time?

You can prepare Cheesy Spinach Stuffed Shells in advance. First, follow all the steps to stuff the shells and layer them in the baking dish. After adding the marinara sauce and cheese, cover the dish with plastic wrap. Refrigerate it for up to 24 hours. Before baking, remove the wrap and cover with foil. Bake as usual, adding a few extra minutes if cold.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out any extra water to avoid a soggy filling. Frozen spinach is a great time-saver and still gives you that tasty flavor. Use about 1 cup of thawed spinach in your filling mix.

What should I serve with Cheesy Spinach Stuffed Shells?

These stuffed shells pair well with a fresh side salad. A simple green salad with vinaigrette will balance the rich flavors. You can also serve garlic bread for a comforting touch. Try a light dessert, like fruit sorbet, to finish your meal on a sweet note.

You now have a detailed guide to making Cheesy Spinach Stuffed Shells. We covered the right ingredients, brands, and allergen swaps. You learned how to prepare pasta, mix the filling, and bake it just right. Remember the tips for stuffing shells and achieving that cheese melt. Don’t shy away from adding proteins or veggies to make this dish yours.

In the end, cooking should be fun and easy. Enjoy your cheesy creation, share it with loved ones, and make it a traditio

- 12 large pasta shells - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 1 teaspoon garlic powder - 1/2 teaspoon red pepper flakes (optional) - 2 cups rich marinara sauce - Salt and pepper to taste - Fresh basil leaves, for garnish For creamy ricotta cheese, I recommend Galbani or BelGioioso. They offer rich flavors that enhance the dish. When it comes to mozzarella, look for brands like Sargento or Polly-O for a great melt. For marinara sauce, Rao's Homemade is a favorite for its fresh taste. It makes the sauce really pop in this recipe. If you have a dairy allergy, try using dairy-free cream cheese in place of ricotta. For the mozzarella, a plant-based alternative works well too. If you're gluten-free, you can find gluten-free pasta shells made from brown rice or quinoa. These options keep the dish tasty while meeting dietary needs. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This helps the shells cook well. Next, bring a large pot of salted water to a boil. Add 12 large pasta shells to the pot. Cook them for about 9 to 11 minutes, or until they are al dente. Drain the shells and let them cool for a bit. It’s easier to handle when they are not too hot. In a large mixing bowl, combine 2 cups of finely chopped fresh spinach and 1 cup of creamy ricotta cheese. Add half of the shredded mozzarella cheese, which is about 1/2 cup. Then, mix in 1/2 cup of grated Parmesan cheese. Crack in 1 large beaten egg, and sprinkle in 1 teaspoon of garlic powder. If you like some heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste. Stir until everything is creamy and well mixed. Now it’s time to stuff the shells. Use a teaspoon or a pastry bag to fill each pasta shell with the cheese and spinach mix. Arrange the stuffed shells in a greased 9x13 inch baking dish. Pour 2 cups of marinara sauce evenly over the shells. Make sure each shell gets some sauce. Next, sprinkle the remaining shredded mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly and melted cheese that is lightly golden. Let it cool for 5 minutes before you serve. Enjoy your delicious Cheesy Spinach Stuffed Shells! To stuff your shells well, use a pastry bag or a spoon. A pastry bag gives you more control. Fill each shell with a generous amount of the spinach and cheese mix. Make sure the shells are not too hot; this helps avoid burns. For the best cheese melt, use fresh mozzarella instead of pre-shredded. Fresh cheese melts better and gives a creamy texture. Bake your dish covered for the first part. This keeps moisture in. Then, uncover it for the last few minutes. This creates a bubbly, golden crust. One mistake is overcooking the pasta shells. They should be al dente, or they will break. Another is not seasoning the filling. Taste it before stuffing. Lastly, don’t skimp on the marinara sauce. A good sauce makes all the difference in flavor. Pro Tips Use fresh spinach: Fresh spinach offers a vibrant flavor and texture compared to frozen. If using frozen, be sure to squeeze out excess moisture. Customize the cheese: Feel free to mix in other cheeses like feta or goat cheese for an extra flavor dimension. Make-ahead option: Assemble the stuffed shells ahead of time and refrigerate. Just add a few extra minutes to the baking time if baking from cold. Experiment with sauces: While marinara is classic, try using Alfredo or a pesto sauce for a unique twist on flavor. {{image_4}} You can add chicken or sausage for more flavor and protein. Start by cooking the protein separately. For chicken, use cooked, shredded pieces. For sausage, cook and crumble it. Mix the cooked meat into the cheese and spinach filling. This makes the dish heartier and more filling. If you want to change up the flavors, try adding other veggies. Chopped mushrooms, bell peppers, or zucchini work well. Sauté these vegetables first to soften them. Then mix them into the cheese filling. This keeps the dish fresh and colorful. For a dairy-free version, you can swap the cheese for plant-based options. Use vegan ricotta or cashew cheese instead of regular ricotta. Nutritional yeast can add a cheesy taste without dairy. Combine these with spinach and spices. This way, everyone can enjoy cheesy spinach stuffed shells! To keep your cheesy spinach stuffed shells fresh, store them in an airtight container. Make sure to let the dish cool first. Store in the fridge for up to three days. If you have extra marinara sauce, keep it separate. This helps prevent the shells from getting too soggy. Reheat the stuffed shells in the oven for the best results. Preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish and cover with foil. Bake for about 20 minutes or until heated through. You can add a little extra cheese on top if you want more melty goodness. If you want to freeze them, do it before baking. Stuff the shells and place them in a freezer-safe container. You can freeze them for up to three months. When you’re ready to eat, let them thaw in the fridge overnight. Then, bake as usual, adding a few extra minutes to the cooking time. You can prepare Cheesy Spinach Stuffed Shells in advance. First, follow all the steps to stuff the shells and layer them in the baking dish. After adding the marinara sauce and cheese, cover the dish with plastic wrap. Refrigerate it for up to 24 hours. Before baking, remove the wrap and cover with foil. Bake as usual, adding a few extra minutes if cold. Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out any extra water to avoid a soggy filling. Frozen spinach is a great time-saver and still gives you that tasty flavor. Use about 1 cup of thawed spinach in your filling mix. These stuffed shells pair well with a fresh side salad. A simple green salad with vinaigrette will balance the rich flavors. You can also serve garlic bread for a comforting touch. Try a light dessert, like fruit sorbet, to finish your meal on a sweet note. You now have a detailed guide to making Cheesy Spinach Stuffed Shells. We covered the right ingredients, brands, and allergen swaps. You learned how to prepare pasta, mix the filling, and bake it just right. Remember the tips for stuffing shells and achieving that cheese melt. Don't shy away from adding proteins or veggies to make this dish yours. In the end, cooking should be fun and easy. Enjoy your cheesy creation, share it with loved ones, and make it a tradition!

Cheesy Spinach Stuffed Shells

Delicious pasta shells filled with a creamy spinach and cheese mixture, topped with marinara sauce and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 large pasta shells
  • 2 cups fresh spinach, finely chopped
  • 1 cup creamy ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 0.5 teaspoon red pepper flakes (optional)
  • 2 cups rich marinara sauce
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the pasta shells in a large pot of salted boiling water according to the package directions until al dente. Once cooked, drain the shells and allow them to cool slightly to handle comfortably.
  • In a large mixing bowl, combine the finely chopped spinach, ricotta cheese, half of the shredded mozzarella cheese (reserve the rest for topping), grated Parmesan cheese, beaten egg, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste. Mix all the ingredients until they are well blended and creamy.
  • Using a teaspoon or a pastry bag, carefully stuff each pasta shell with a generous amount of the cheese and spinach mixture. Once filled, arrange the stuffed shells in a greased 9x13 inch baking dish.
  • Pour the marinara sauce evenly over the stuffed shells, ensuring each one is well coated.
  • Top the marinara sauce with the remaining shredded mozzarella cheese, spreading it evenly across the dish to create a bubbly, cheesy crust.
  • Cover the baking dish with aluminum foil and place it in the preheated oven to bake for 25 minutes.
  • After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly, melted, and lightly golden on top.
  • Once out of the oven, let the dish cool for about 5 minutes before serving; this will help the filling set slightly.

Notes

Garnish each serving with fresh basil leaves for a pop of color and an aromatic touch. Pair with a light side salad.
Keyword cheese, pasta, spinach, stuffed shells

WANT TO SAVE THIS RECIPE?

Related Posts