Description
Cheesy Spinach Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan cheeses, sautéed spinach, and aromatic garlic and onions. Baked in marinara sauce and topped with melted mozzarella, this hearty casserole is perfect for a satisfying family meal.
Ingredients
Scale
Pasta and Sauce
- 12 ounces jumbo pasta shells
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese (for topping)
Filling
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly so they are easier to fill.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute to release its fragrance.
- Cook Spinach: Add the thawed and well-drained spinach to the skillet and sauté for 2-3 minutes to combine the flavors and remove excess moisture.
- Prepare Filling: In a large bowl, mix the cooked spinach mixture with ricotta, 1 cup mozzarella, Parmesan, egg, salt, black pepper, and red pepper flakes until well incorporated.
- Assemble Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Stuff Shells: Carefully fill each cooked pasta shell with the spinach and cheese mixture and place them neatly in the prepared baking dish.
- Add Sauce: Pour the remaining marinara sauce evenly over the stuffed shells, covering them well.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Add Cheese Topping: Remove the foil, sprinkle 1 cup shredded mozzarella cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Let the stuffed shells cool for a few minutes to set before serving for optimal flavor and texture.
- Enjoy: Serve warm and enjoy your cheesy spinach stuffed shells as a comforting main dish.
Notes
- Be sure to squeeze out as much water as possible from the thawed spinach to avoid watery filling.
- You can substitute fresh spinach for frozen; just sauté it down and drain excess moisture before mixing.
- The egg helps bind the filling together for easier stuffing and less falling apart while baking.
- If you prefer a spicier dish, increase red pepper flakes according to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
