Spinach and Cheese Stuffed Shells
Transform your dinner routine with Spinach and Cheese Stuffed Shells, a comforting Italian-inspired dish brimming with creamy ricotta, gooey mozzarella, and savory Parmesan cheese. Perfectly cooked jumbo pasta shells are generously filled with a flavorful spinach and garlic mixture, creating a satisfying balance of texture and taste. Smothered in rich marinara sauce and baked to golden, bubbly perfection, this recipe combines hearty flavors with wholesome ingredients. Whether you're serving it for a family dinner or entertaining guests, this impressive yet easy-to-make dish is sure to become a favorite. Garnish with fresh basil for a burst of color and enjoy as a standout vegetarian entree that pairs beautifully with garlic bread or a crisp green salad.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 6 cups Fresh spinach
- 1 large Egg
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 0.25 cups Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente according to the package instructions. Drain the shells and set them aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool. Once cooled, chop the spinach finely.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, the egg, chopped spinach, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Using a spoon, fill each cooked pasta shell with the spinach and cheese mixture, then arrange the stuffed shells in the baking dish in a single layer.
Pour the remaining 1 cup of marinara sauce over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with fresh basil if desired before serving.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 581 mg | 45% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 172 mg | 4% | |
*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.
