The Cheesy Spinach Stuffed Shells with Marinara Recipe is a comforting dish that brings a burst of flavor to your dinner table. This recipe is not only simple to make, but it also combines delicious cheeses, vibrant spinach, and hearty pasta. Perfect for busy weeknights, these stuffed shells are an excellent way to sneak in a serving of greens while enjoying a satisfying meal.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 24 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 3 g
Sugar: 5 g
Sodium: 780 mg
Why Make Cheesy Spinach Stuffed Shells with Marinara Recipe
This Cheesy Spinach Stuffed Shells with Marinara Recipe checks all the boxes for a delicious meal. It’s packed with nutritious ingredients like spinach and ricotta, making it a wholesome choice for families. Additionally, it’s highly customizable—feel free to mix in different veggies or add extra spices to suit your tastes. You can even prepare it ahead of time, allowing for quick meals during your busy week.
How to Make Cheesy Spinach Stuffed Shells with Marinara Recipe Step by Step
Ingredients
18-20 jumbo pasta shells
24 ounces marinara sauce
1-2 tablespoons olive oil
Fresh parsley, to garnish
3 cloves garlic, minced
4 cups spinach
15 oz. ricotta cheese
½ cup Parmesan cheese, grated
3 cups mozzarella cheese, shredded and divided
2 tablespoons cream cheese
1 egg
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
Directions
- Preheat your oven to 375 degrees Fahrenheit to prepare for baking the stuffed shells.
- Boil the jumbo pasta shells in salted water for about 13 minutes, one minute less than al dente per the package instructions. Drain and gently rinse with cold water until cool to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and toss to coat, cooking for about 3 minutes until wilted. Remove from heat and let cool.
- In a large bowl, combine the ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir with a silicone spatula to blend. Add half of the shredded mozzarella, most of the grated Parmesan (reserve a small amount for topping), cream cheese, and the egg. Mix well, then gently fold in the cooled spinach and garlic.
- Spoon half of the marinara sauce into the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet. Fill each cooked shell with the cheese and spinach mixture and arrange them snugly in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and reserved Parmesan cheese evenly on top.
- Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish the baked stuffed shells with fresh parsley and serve hot, ideally paired with garlic bread topped with cheese for a complete meal.
How to Serve Cheesy Spinach Stuffed Shells with Marinara Recipe
For a delightful dining experience, serve these stuffed shells alongside a crisp garden salad or some roasted vegetables. Pair them with warm, cheesy garlic bread for the perfect side dish. You can also complement the meal with a light vinaigrette dressing, which will balance the cheese’s richness.
How to Store Cheesy Spinach Stuffed Shells with Marinara Recipe
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the dish with foil and warm it in the oven at 350 degrees Fahrenheit until heated through. If you want to freeze the stuffed shells, assemble them in the baking dish without baking, cover tightly, and freeze for up to three months. When ready to serve, bake from frozen, adding extra time if needed.
Expert Tips for Cooking Cheesy Spinach Stuffed Shells with Marinara Recipe
- Make sure the pasta shells don’t stick together by rinsing them with cold water after draining.
- Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and nutrition.
- For added creaminess, incorporate some ricotta cheese into the marinara sauce for layering.
- Use fresh herbs instead of dried for a more vibrant flavor.
- Adjust the cheese types based on personal preference; try adding goat cheese or feta for a unique twist.
Delicious Variations of Cheesy Spinach Stuffed Shells with Marinara Recipe
- Add a kick of heat by mixing in some crushed red pepper flakes or jalapeños into the cheese filling.
- For a Greek twist, substitute feta cheese for some of the ricotta, and use fresh dill and oregano in the mix.
- To bring some brightness, incorporate citrus zest like lemon into the cheese filling for a fresh flavor burst.
Frequently Asked Questions about Cheesy Spinach Stuffed Shells with Marinara Recipe
What can I use as a substitute for ricotta cheese?
You can use cottage cheese or a creamy tofu blend as a lactose-free alternative.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the stuffed shells a day in advance and then bake them when you’re ready to eat.
How long are leftovers good for?
Leftovers kept in an airtight container will last for up to three days in the fridge.
Conclusion
The Cheesy Spinach Stuffed Shells with Marinara Recipe is a must-try for any pasta lover! With its rich flavors, easy preparation, and adaptability, this dish is sure to become a family favorite. Enjoy the delightful combination of cheese and spinach that makes each bite truly indulgent.
Cheesy Spinach Stuffed Shells with Marinara
Ingredients
Pasta & Sauce
- 18-20 pieces jumbo pasta shells
- 24 ounces marinara sauce
Cheese Filling
- 15 oz. ricotta cheese
- ½ cup Parmesan cheese, grated Reserve a small amount for topping
- 3 cups mozzarella cheese, shredded and divided Use half for the filling and half for topping
- 2 tablespoons cream cheese
- 1 large egg
Vegetables & Seasonings
- 4 cups spinach Fresh, wilted
- 3 cloves garlic, minced
- 1-2 tablespoons olive oil For sautéing
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Garnish
- Fresh parsley To garnish
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Boil the jumbo pasta shells in salted water for about 13 minutes, one minute less than al dente. Drain and rinse with cold water.
- Heat olive oil in a large skillet, add minced garlic and cook for 1 minute until fragrant.
- Add spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool.
- In a large bowl, combine ricotta, salt, pepper, dried herbs, half of the shredded mozzarella, most of the grated Parmesan, cream cheese, and the egg. Mix well, then gently fold in the cooled spinach.
Assembly
- Spoon half of the marinara sauce into the bottom of a casserole dish. Fill each shell with the cheese mixture and arrange them in the dish.
- Pour the remaining marinara sauce over the shells and top with remaining mozzarella and reserved Parmesan.
Baking
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley and serve hot.
