Why We Love This Stuffed Shells with Spinach Recipe
If you are looking for a comforting pasta dish, then you can’t go wrong with these tasty spinach stuffed shells. Perfectly cheesy and creamy, they are always a hit with the whole family.
Simple. You don’t need a long list of ingredients to make this yummy pasta recipe. Vegetarian. This is a super tasty idea for meatless Mondays because you won’t even miss the meat! Make Ahead. Great to eat the night you make it, but the leftovers taste pretty great too!
Variations on Spinach Stuffed Shells
Use your favorite pesto, Alfredo, or tomato sauce for this stuffed shells recipe.
How to Store and Reheat
Store leftover stuffed shells with spinach in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
How to Freeze
Let the casserole cool, cover it, and place it in the freezer. For single servings, portion out the pasta in freezer-safe containers so it’s ready to reheat at a later time. To reheat frozen unbaked stuffed shells, let them thaw in the refrigerator overnight. Once thawed, bake according to the directions below. To reheat baked stuffed shells, let them thaw in the refrigerator overnight. Once thawed, reheat in the oven until warmed through.
Serving Suggestions
These spinach stuffed shells are great to serve just by themselves or pair them with some cooked veggies or a salad for some goodness. Try them with Caprese Salad, Cheesy Baked Green Beans, Cucumber Tomato Salad, or Air Fryer Ranch Broccoli.
More Pasta Recipes To Try
Baked Ziti Stuffed Shells with Meat Chicken Alfredo Stuffed Shells Mostaccioli Baked Spaghetti Chicken Alfredo
Notes from the Test Kitchen
Take care not to overcook the pasta shells. After boiling, place them upside-down on a baking sheet to dry before filling. Make sure to cover the shells while baking; otherwise, they may burn.
How to Make Stuffed Shells with Spinach Step by Step
Cook the Shells: Preheat the oven to 375°F and spray a shallow 8×8-inch baking dish with nonstick spray; set aside. Bring a pot of water on the stovetop to a boil. Cook 16 jumbo pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry. Sauté the Spinach: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 3 minced cloves of garlic and cook until fragrant, about a minute or two. Add 4 cups of spinach and cook, stirring occasionally, for about 4 minutes until the leaves start to wilt. Remove from the heat and let the spinach cool. Make the Filling: In a large mixing bowl, stir together the cooked spinach, 1½ cups of ricotta cheese, 1 cup of shredded mozzarella cheese, ¾ cup of grated Parmesan cheese, 1 egg, 1 teaspoon of salt, and ½ teaspoon of black pepper until thoroughly combined. Stuff the Shells: Pour ¾ cup of marinara sauce into the bottom the baking dish. Working 1 shell at a time, generously fill each pasta shell with the spinach and ricotta mixture. Carefully place each shell in the baking dish, filling side up. Bake the Shells: Once all shells are filled and in the baking dish, cover with the remaining ¾ cup of marinara sauce and a sprinkle of shredded mozzarella cheese. Cover the baking dish with aluminum foil and bake for 20 minutes. Garnish and Serve: Remove the aluminum foil and bake for an additional 15 minutes, until the cheese starts to bubble and begins to brown. Serve with a sprinkle of parmesan cheese and fresh basil leaves.
