Description
Delicious Spinach Stuffed Shells combine tender jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan cheese, and flavorful spinach, baked in a rich marinara sauce until bubbly and golden. This comforting Italian-inspired casserole is perfect for a family dinner or special occasion, offering a satisfying vegetarian main dish packed with taste and texture.
Ingredients
Pasta
- 1 (12 ounce) package jumbo pasta shells
Filling
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 15 ounces ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
Sauce and Topping
- 1 (24 ounce) jar marinara sauce (about 2 ½ cups total)
- ½ cup shredded mozzarella cheese (for topping)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9 x 13-inch baking dish with cooking spray. Pour half of the marinara sauce evenly into the bottom of the dish to create a flavorful base layer.
- Cook Pasta Shells: Cook the jumbo pasta shells according to the package instructions until just al dente. Once cooked, drain the shells and rinse them under cold water to stop the cooking process and prevent sticking.
- Drain Spinach: Thoroughly squeeze out all excess water from the thawed chopped spinach. Using a clean dish towel or cheesecloth, wring out as much liquid as possible to avoid a watery filling. Transfer the drained spinach to a large mixing bowl.
- Prepare Filling Mixture: Add the ricotta cheese, 1 ½ cups shredded mozzarella, grated Parmesan, egg, chopped basil, salt, and garlic powder to the spinach in the bowl. Mix everything well with a fork until all ingredients are evenly combined. Optionally, season with a pinch of nutmeg or ground black pepper to enhance flavor.
- Stuff the Shells: Carefully fill each cooked pasta shell with about 2 tablespoons of the spinach-cheese mixture. Arrange the stuffed shells in the prepared baking dish with the open sides facing up.
- Add Sauce and Cheese Topping: Pour the remaining half of the marinara sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of shredded mozzarella cheese evenly over the top for a cheesy finish.
- Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes, or until the dish is heated through. During the last 5 to 10 minutes of baking, remove the foil to allow the cheese to brown and get slightly crispy on top.
Notes
- To prevent watery filling, ensure spinach is thoroughly squeezed and drained before mixing with cheese.
- Using fresh basil will give a brighter flavor, but dried basil works well too.
- You can add a pinch of nutmeg or black pepper to the filling for extra depth of flavor.
- For a gluten-free option, substitute jumbo pasta shells with gluten-free shells or use large gluten-free pasta shapes.
- Leftover shells can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
