Description
If you’re in the mood for a dish that’s deliciously cheesy and comforting, look no further than these decadent spinach-stuffed shells. This recipe transforms jumbo pasta shells into edible pockets stuffed with a heavenly mix of spinach and cheese.
Ingredients
Scale
- 12 ounces Jumbo Pasta Shells
- 10 ounces Fresh Spinach
- 1 ½ cups Ricotta Cheese
- 8 ounces Cream Cheese
- 1 ½ cups Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 2 cloves Garlic, minced
- 1 large Egg
- 3 cups Marinara Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Begin by preheating your oven to 375°F (190°C). While the oven is heating, fill a large pot with water, add a generous amount of salt, and set it on the stovetop to boil. This will be used for cooking the jumbo pasta shells to al dente perfection, ensuring they hold their shape while being stuffed.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the fresh spinach and sauté it until wilted, which should take about 3-4 minutes. Once cooked, remove any excess moisture by pressing the spinach between paper towels or using a colander, then chop it finely and set it aside. In a large mixing bowl, combine the ricotta cheese, cream cheese, shredded mozzarella, grated Parmesan, minced garlic, egg, salt, and black pepper. Stir well until everything is mixed together, then fold in the chopped spinach for a well-blended filling.
- Return to your boiling water and gently add the jumbo pasta shells. Cook according to package instructions until they are al dente. This usually takes around 9 to 11 minutes, depending on the brand. Once cooked, drain the shells carefully and place them on parchment paper or a clean kitchen towel to cool slightly. This step prevents them from sticking together and makes them easier to handle when filling.
- In a 9×13 inch baking dish, spread a thin layer (about 1 cup) of marinara sauce across the bottom to prevent sticking and add flavor. Now, take each pasta shell and generously stuff it with the creamy spinach filling using a spoon or your hands. Place the filled shells in the baking dish, side by side, until it’s fully loaded. Repeat this process until all shells are stuffed and arranged neatly.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are generously covered. Then, sprinkle the top with shredded mozzarella cheese for that delicious cheesy crust. Cover the baking dish with aluminum foil to lock in moisture and prevent the cheese from browning too quickly. Bake in your preheated oven for about 25 minutes. After this, remove the foil and continue baking for an additional 10 minutes, allowing the cheese to melt and become bubbly and golden.
- Once your stuffed shells are out of the oven, allow them to rest for a few minutes. This helps set the filling and makes serving easier. Garnish with fresh basil or extra grated Parmesan on top if desired, adding a fresh touch to your indulgent dish.
Notes
Make sure to wilt the spinach properly to avoid excess moisture in the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 20 g