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- 20 large jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, chopped - 1 egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups marinara sauce - 1/4 teaspoon red pepper flakes (optional) - Fresh basil for garnish When you gather your ingredients for creamy spinach stuffed shells, it’s best to use fresh items. Jumbo pasta shells are key. They hold the creamy filling well. Ricotta cheese gives a rich texture. The mozzarella melts beautifully, while Parmesan adds a sharp bite. Fresh spinach brings both color and nutrition. I like to use two cloves of garlic for a punch of flavor. Dried oregano adds a classic Italian touch. Don’t forget salt and black pepper to season your dish. Marinara sauce adds moisture and taste. If you like some heat, add red pepper flakes. Finally, fresh basil makes a lovely garnish. Make sure you have everything ready before you start. This way, you can focus on creating a delicious dinner. You will love how these simple ingredients come together! {{ingredient_image_1}} First, cook the jumbo pasta shells in a large pot of salted boiling water. Follow the package instructions. You want them to be al dente, which means they should still be firm. When they are done, drain the shells. Rinse them under cold water to stop the cooking process. This also helps prevent sticking. In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and Parmesan cheese. Add the chopped spinach, egg, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if you want some heat. Mix it all well. You want a nice creamy consistency that will hold together. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take each cooked pasta shell and stuff it with the creamy spinach mixture. Use a spoon to pack it in well. Place the stuffed shells on top of the marinara sauce in the dish. Pour the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella cheese on top. Cover the baking dish with aluminum foil. Bake in your preheated oven at 350°F (175°C) for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. When it’s done, let it cool for a few minutes. Add fresh basil on top for some color and flavor before serving. You can swap ingredients if needed. Try cottage cheese in place of ricotta. For a twist, use goat cheese for a tangy flavor. Fresh herbs like parsley or thyme can add depth. Use them instead of dried oregano for a fresh taste. You can also add more garlic for a stronger flavor. A pinch of nutmeg can enhance the creaminess too. Pair your stuffed shells with a fresh salad. A simple green salad with lemon dressing works well. Garlic bread or crusty rolls are great for dipping too. For presentation, serve the shells on a large platter. Drizzle extra marinara sauce over the top. Add fresh basil leaves for a pop of color. You can make the filling ahead of time. Store it in the fridge for up to two days. This way, you save time on busy nights. If you want to freeze, assemble the dish first. Cover it well and freeze for up to three months. When ready, bake it straight from the freezer. Just add a few extra minutes to the baking time. Pro Tips Use Fresh Spinach: Fresh spinach will provide a brighter flavor and better texture compared to frozen spinach. Make sure to wash and chop it well before using. Cheese Variations: Feel free to experiment with different cheeses. Adding feta or goat cheese can introduce a delicious tanginess to your filling. Make Ahead: You can prepare the stuffed shells in advance and store them in the fridge for up to 24 hours before baking. Just cover the dish tightly with foil. Garnish for Flavor: Adding a sprinkle of freshly grated Parmesan or a drizzle of olive oil before serving can enhance the dish's flavor profile significantly. {{image_2}} You can mix in many different vegetables in your creamy spinach stuffed shells. Try adding chopped mushrooms for an earthy taste. Zucchini or bell peppers can add a nice crunch. Seasonal veggies like asparagus or butternut squash can brighten your dish. You can even use leftover vegetables from your fridge. Just chop them up and mix them in. For a heartier meal, add cooked chicken or sausage to the filling. Shredded rotisserie chicken works great. If you like sausage, use sweet or spicy Italian sausage for extra flavor. You can also use ground turkey or beef as a tasty alternative. This addition can make the dish more filling and satisfying. Cheese is the star of this dish. While ricotta and mozzarella are classic, feel free to explore. Try using goat cheese for a tangy twist. Feta cheese can add a salty kick. If you want a vegan option, use cashew cheese or tofu. These can mimic the creamy texture without dairy. Experiment with your favorite cheeses to find what you love best. To store leftover creamy spinach stuffed shells, let them cool first. Place them in an airtight container. You can cover the dish with plastic wrap if you don’t have one. Make sure the shells stay moist. They will last in the fridge for about three days. If you want to freeze the stuffed shells, follow these steps: 1. Cool the shells completely after baking. 2. Place them in a single layer on a baking sheet. 3. Freeze for about two hours until firm. 4. Transfer the shells to a freezer-safe container or a heavy-duty freezer bag. 5. Label the container with the date. For thawing and reheating, do this: 1. Move the shells from the freezer to the fridge a day before you want to eat them. 2. Preheat your oven to 350°F (175°C). 3. Place the thawed shells in a baking dish. 4. Cover with marinara sauce and sprinkle mozzarella on top. 5. Bake for about 25 minutes or until heated through. To make creamy spinach stuffed shells, start by cooking 20 large jumbo pasta shells in salted boiling water. Cook them until al dente, then drain and rinse. In a bowl, mix 2 cups ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 cups chopped spinach, 1 egg, and spices. Next, spread marinara sauce in a baking dish. Stuff each shell with the mixture and place them in the dish. Pour more marinara over the shells and top with remaining mozzarella. Bake at 350°F for 25 minutes, covered, then uncover for 10-15 minutes until golden. Yes, you can use frozen spinach. Just make sure to thaw and drain it before mixing. This keeps the filling creamy and helps avoid excess water. Frozen spinach is a great time-saver. Baking creamy spinach stuffed shells takes about 35 to 40 minutes. Bake them covered for 25 minutes, then uncover and bake for an additional 10 to 15 minutes. This ensures the cheese gets bubbly and golden. You can serve spinach stuffed shells with a simple side salad. A fresh garden salad pairs well with the dish. Garlic bread also makes a great addition. Feel free to add some roasted vegetables for extra flavor. Yes, you can prepare the dish in advance. Stuff the shells and place them in the baking dish, then cover and refrigerate. Bake them the next day. This makes for an easy dinner on a busy night! In this blog post, we explored making creamy spinach stuffed shells. We covered the key ingredients, step-by-step instructions, and helpful tips. We also discussed variations and storage info. Remember, you can customize this dish based on your taste and what you have on hand. Cooking can be fun and creative. Enjoy making these tasty shells for yourself or loved ones!

Creamy Spinach Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and cheese mixture, baked in marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 large jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cups marinara sauce
  • 0.25 teaspoon red pepper flakes (optional)
  • 1 bunch fresh basil for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
  • In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, chopped spinach, egg, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. Mix until well combined.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Stuff each cooked pasta shell with the creamy spinach mixture, using a spoon to pack it in. Arrange the stuffed shells on top of the marinara sauce in the baking dish.
  • Pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the mozzarella cheese on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once done, remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh basil before serving for a pop of color and flavor.

Notes

Feel free to add more spices or herbs to the filling for extra flavor.
Keyword baked, cheese, Italian, pasta, spinach