why make this recipe
Easy Cheesy Spinach Stuffed Shells are a delightful and comforting dish that combines creamy ricotta cheese with fresh spinach, all wrapped up in tender pasta shells. This recipe is perfect for busy weeknights or special family gatherings, as it is simple to prepare and sure to please both kids and adults alike. Plus, it’s a fantastic way to sneak in some greens while enjoying cheesy goodness!
how to make Easy Cheesy Spinach Stuffed Shells
Ingredients:
- 15 oz ricotta cheese
- 4 cups fresh spinach
- 1 cup mozzarella cheese
- 0.25 cup Parmesan cheese
- 1 large egg
- 2 cloves garlic
- 0.5 tsp salt
- 0.25 tsp pepper
- 2 cups marinara sauce
- 12 oz large pasta shells
- 0.5 cups shredded mozzarella
- 2 tbsp Parmesan cheese
- 6 leaves fresh basil (optional for garnish)
Directions:
- Preheat your oven to 350°F (175°C).
- Cook the large pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large skillet, sauté the minced garlic in a little olive oil for 1-2 minutes until fragrant. Add the fresh spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta cheese, cooked spinach, 1 cup mozzarella cheese, 0.25 cup Parmesan cheese, egg, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle with 0.5 cups shredded mozzarella and 2 tbsp Parmesan cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
- Garnish with fresh basil leaves if desired, and serve warm.
how to serve Easy Cheesy Spinach Stuffed Shells
Serve these delicious stuffed shells hot out of the oven. They pair wonderfully with a fresh green salad or some garlic bread. You can also sprinkle extra Parmesan cheese or red pepper flakes on top for added flavor.
how to store Easy Cheesy Spinach Stuffed Shells
To store leftovers, let the shells cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. You can reheat them in the microwave or oven until heated through.
tips to make Easy Cheesy Spinach Stuffed Shells
- Make sure to cook the pasta shells al dente to avoid them getting too soft while baking.
- Feel free to add other herbs or spices like Italian seasoning for added flavor.
- If you want to add more protein, you can mix in cooked ground meat or sausage with the cheese mixture.
variation (if any)
You can switch up the filling by adding ingredients like chopped artichokes, sun-dried tomatoes, or even different types of cheese like feta or goat cheese. For a lighter version, try using low-fat ricotta cheese and less mozzarella.
FAQs
Can I freeze Easy Cheesy Spinach Stuffed Shells?
Yes, you can freeze them before baking. Just wrap the assembled dish tightly in plastic wrap and then aluminum foil. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
What can I use instead of marinara sauce?
You can use Alfredo sauce or a homemade tomato sauce if you prefer. Pesto also makes a great alternative to marinara for a different flavor profile.
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, make sure to thaw it and drain out any excess water before mixing it with the cheese.
Easy Cheesy Spinach Stuffed Shells
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Cook the large pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large skillet, sauté the minced garlic in a little olive oil for 1-2 minutes until fragrant. Add the fresh spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta cheese, cooked spinach, 1 cup mozzarella cheese, 0.25 cup Parmesan cheese, egg, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle with 0.5 cups shredded mozzarella and 2 tbsp Parmesan cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.