Cheesy Spinach Stuffed Shells with Marinara
A comforting dish that combines delicious cheeses, vibrant spinach, and hearty pasta, perfect for busy weeknights.
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.
Notes
For serving, pair with garden salad or roasted vegetables and warm garlic bread. Leftovers can be stored for up to three days in the refrigerator.