Cheesy Spinach Stuffed Shells
A delightful dish filled with creamy, cheesy spinach filling and topped with marinara sauce, perfect for family gatherings.
Ingredients
Pasta and Sauce
- 12 ounces jumbo pasta shells Cooked to perfection
- 24 ounces marinara sauce Tangy and rich
Vegetables
- 1 tablespoon olive oil For sautéing
- 1 small onion, chopped Adds depth of flavor
- 2 cloves garlic, minced Adds aromatic flavor
- 10 ounces frozen spinach, thawed and squeezed dry Forms the heart of the filling
Cheese and Binding
- 15 ounces ricotta cheese Adds richness
- 1 cup shredded mozzarella cheese Melted into a gooey layer
- 1/2 cup grated Parmesan cheese For sharp flavor
- 1 large egg Acts as a binding agent
Seasonings
- 1 teaspoon salt Enhances flavor
- 1/2 teaspoon black pepper Adds warmth
- 1/4 teaspoon red pepper flakes Adds a touch of heat
- 1 cup shredded mozzarella cheese (for topping) Transforms the dish into a cheesy masterpiece
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add thawed spinach to the skillet and sauté for 2-3 minutes, allowing moisture to evaporate.
- In a large bowl, combine the cooked spinach mixture with ricotta, 1 cup of mozzarella, Parmesan, egg, salt, black pepper, and red pepper flakes. Mix until well combined.
Assembly
- Spread a layer of marinara sauce at the bottom of a 9x13 inch baking dish.
- Fill each cooked pasta shell with the spinach and cheese mixture and place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are coated.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle the remaining 1 cup of mozzarella cheese on top. Bake for an additional 10 minutes until bubbly and golden.
- Let the shells cool for a few minutes before serving.
Notes
Feel free to add fresh herbs or substitute fresh spinach for frozen. You can prepare these ahead of time and store in the fridge.