Cheesy Spinach Shells
Dive into the comforting flavors of Cheesy Spinach Shells, a hearty baked pasta dish that's perfect for weeknight dinners or special occasions. This recipe features jumbo pasta shells generously stuffed with a creamy blend of ricotta cheese, fresh spinach, and Parmesan, then smothered in rich marinara sauce and topped with gooey, golden mozzarella. With a quick prep time of just 20 minutes, these stuffed shells come together effortlessly and deliver an indulgent balance of cheesy decadence and nutrient-packed greens. Ideal for feeding a family of four, this vegetarian crowd-pleaser is baked to perfection, offering a bubbling, aromatic finish that promises to satisfy even the pickiest eaters. Serve it with a crisp side salad or garlic bread for a meal that's as easy as it is irresistible!
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 1.5 cups Ricotta cheese
- 4 cups Fresh spinach
- 0.5 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, until al dente. Drain and set aside to cool slightly.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, black pepper, and the cooked spinach. Mix well until fully incorporated.
Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with the ricotta-spinach mixture using a spoon. Arrange the filled shells in the prepared baking dish, open side up.
Pour the remaining marinara sauce evenly over the stuffed shells.
Sprinkle the shredded mozzarella cheese over the top of the shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 5621 mg | 244% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.5 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3752 mg | 289% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
