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Stuffed pasta shells are a comforting and satisfying dish that brings a taste of home to your dinner table. These large pasta shells are filled with a creamy mixture of ricotta, spinach, and Parmesan cheese, then baked to perfection in a rich marinara sauce. This recipe is not only delicious but also easy to prepare, making it perfect for a weeknight dinner that the whole family will love.
Why You’ll Love This Recipe
This stuffed pasta shells recipe is a delightful combination of flavors and textures that will keep everyone coming back for seconds. It’s a great way to sneak in some greens, and the cheesy filling is always a hit. Plus, it’s simple enough for a busy weeknight!
- Quick and easy to prepare
- Rich and creamy filling
- Vegetarian-friendly
- Perfect for meal prep or leftovers
- Customizable to your taste
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 1/2 cups marinara sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
How to Make Stuffed Pasta Shells with Spinach and Cheese
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, half of the mozzarella cheese, garlic powder, salt, and black pepper. Mix until well combined.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
- Stuff each pasta shell with the cheese and spinach mixture, placing them seam-side up in the baking dish.
- Once all the shells are filled, pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Tips for the Best Results
- Make sure not to overcook the pasta shells; they should be al dente since they will continue to cook in the oven.
- Feel free to add herbs like oregano or Italian seasoning to the cheese filling for extra flavor.
- For a creamier texture, consider mixing in a bit of cream cheese with the ricotta.
Easy Variations
- Add cooked ground beef or sausage to the cheese mixture for a meatier option.
- Substitute kale or Swiss chard for the spinach for a different leafy green.
- Use a different type of cheese, such as feta or goat cheese, for a unique flavor twist.
What to Serve With It
- A simple green salad with a vinaigrette dressing
- Garlic bread or cheesy breadsticks
- Steamed vegetables like broccoli or green beans
- A light soup, such as minestrone or tomato basil
Storage and Reheating
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Leftover stuffed pasta shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a baking dish with a splash of marinara sauce and cover with foil. Bake at 350°F (175°C) for about 15-20 minutes, or until heated through.
Recipe Card
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
Ingredients:
12 large pasta shells
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 1/2 cups marinara sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Fresh basil for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, half of the mozzarella cheese, garlic powder, salt, and black pepper. Mix until well combined.
4. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
5. Stuff each pasta shell with the cheese and spinach mixture, placing them seam-side up in the baking dish.
6. Once all the shells are filled, pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes:
Make sure not to overcook the pasta shells; they should be al dente since they will continue to cook in the oven.
