Spinach and Cheese Stuffed Shells
A classic Italian-inspired baked dish made with jumbo pasta shells filled with a creamy spinach and three-cheese mixture, layered with marinara sauce, and baked until golden and bubbly. Elegant, comforting, and ideal for family dinners or special occasions.
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Servings: 6
Ingredients
Spinach and Cheese Stuffed Shells
- 16 –20 jumbo pasta shells
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 cups fresh spinach leaves roughly chopped
- 32 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese plus additional for serving
- 2 large eggs beaten
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups marinara sauce
Garnish (Optional)
- Fresh basil leaves
- Additional grated Parmesan cheese
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C).
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Prepare the Spinach
- Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for approximately 1 minute, until fragrant. Add the chopped spinach and cook for 3–4 minutes, stirring frequently, until wilted. Remove from heat and allow to cool slightly.
Prepare the Cheese Filling
- In a large mixing bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten eggs, onion powder, Italian seasoning, parsley, basil, salt, and black pepper. Mix until thoroughly combined.
Assemble the Dish
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with a generous amount of the spinach and cheese mixture and arrange them in the baking dish.
Add Sauce and Bake
- Pour the remaining marinara sauce over the stuffed shells. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10–15 minutes, until the top is lightly browned and the sauce is bubbling.
Serve
- Remove from the oven and allow the dish to rest for several minutes before serving. Garnish with fresh basil and additional Parmesan cheese, if desired.
Notes
To make this recipe gluten-free, substitute the jumbo pasta shells with certified gluten-free jumbo shells. Additionally, ensure that the marinara sauce and all packaged ingredients are labeled gluten-free, as some sauces and cheeses may contain hidden gluten additives.