Indulge in the comforting embrace of Cheesy Spinach Stuffed Shells, a dish that blends creamy ricotta, fresh spinach, and melted mozzarella for a satisfying, hearty meal. Each stuffed shell is like a bite of comfort, perfect for any dinner occasion. Whether you’re serving it up for a family dinner, a cozy weeknight meal, or a gathering, this dish will never disappoint.
Why You’ll Love This Recipe
I absolutely love how Cheesy Spinach Stuffed Shells combine simple ingredients to create a deeply satisfying dish. The creamy ricotta and spinach filling is perfectly complemented by the rich spaghetti sauce and melty mozzarella on top. The combination of fresh herbs and spices adds layers of flavor that elevate the dish. It’s vegetarian, indulgent, and comforting—all wrapped in a delicious pasta shell!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Stuffed Shells:
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24 uncooked large pasta shells
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Pinch of salt and drizzle of oil (for boiling the pasta)
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48 oz spaghetti sauce (or as needed)
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2 cups diced onion (white or yellow)
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3-4 cloves garlic (smashed and minced)
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5 oz fresh baby spinach (chopped)
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16 oz whole milk ricotta cheese
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1 heaping cup freshly grated Parmesan cheese (approx. 2 oz)
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1 tsp Italian seasoning blend (salt-free Mrs. Dash recommended)
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1 tsp garlic powder
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1 tsp dried parsley
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1 tsp dried basil
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½-1 tsp crushed red pepper flakes (optional)
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½ tsp dried oregano
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Salt and pepper (to taste)
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1-2 large eggs (for a fluffier ricotta filling)
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1-2 cups freshly grated mozzarella cheese
Directions
1. Preheat the Oven:
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Preheat your oven to 350°F (175°C).
2. Prepare the Baking Dish:
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Spread a 1-inch layer of spaghetti sauce at the bottom of 1-2 large glass baking dishes. Feel free to add extra sauce if you prefer saucier shells.
3. Boil the Pasta:
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Boil the pasta shells in salted water for about 11 minutes or until tender but still al dente. Drain the pasta and set them aside.
4. Sauté the Onions and Garlic:
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While the pasta is boiling, dice the onion, mince the garlic, and chop the spinach.
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In a small pan, sauté the diced onions and minced garlic over medium-high heat until softened and fragrant. Set aside.
5. Make the Filling:
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In a large bowl, mix together the ricotta cheese, grated Parmesan cheese, chopped spinach, and all the herbs and spices (Italian seasoning, garlic powder, dried parsley, dried basil, crushed red pepper flakes, and oregano). Add salt and pepper to taste.
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Stir in the sautéed onions and garlic.
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For a thicker filling, whisk 1-2 eggs and gently fold them into the mixture.
6. Stuff the Shells:
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Carefully spoon the ricotta-spinach filling into each cooked pasta shell. Be generous with the filling!
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Place each stuffed shell in the prepared baking dish, laying them side by side.
7. Add Sauce and Cheese:
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Drizzle additional spaghetti sauce over the stuffed shells if you desire more sauce or leave them as they are to let the filling shine.
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Top with fresh mozzarella cheese and a light sprinkling of Parmesan cheese for extra flavor. If you want an extra kick, sprinkle additional red pepper flakes and dried basil on top.
8. Bake:
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Cover the baking dish lightly with foil and bake for 20-30 minutes or until the filling is hot and the sauce is bubbling. If the cheese hasn’t fully melted or browned, remove the foil and bake for an additional 5-10 minutes.
9. Serve:
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Once done, remove from the oven and let the dish cool for a few minutes. Serve the Cheesy Spinach Stuffed Shells while hot and enjoy!
Servings and Timing
This recipe yields 6 servings (24 stuffed shells), making it perfect for a family dinner or gathering. It takes about 20 minutes of prep time and 30 minutes of cook time, for a total of 50 minutes from start to finish.
Variations
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Add Meat: If you prefer, you can add some cooked ground beef or sausage to the ricotta filling to make this dish heartier.
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Gluten-Free: Use gluten-free pasta shells for a gluten-free version of this dish.
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Vegan Option: Substitute the ricotta cheese with a dairy-free alternative (such as cashew cheese) and use vegan mozzarella.
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Extra Veggies: You can add more vegetables to the filling, like zucchini, mushrooms, or bell peppers, for added flavor and nutrition.
Storage and Reheating
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Storing Leftovers: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
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Freezing: This dish freezes beautifully. After assembling but before baking, cover tightly with plastic wrap and foil, then freeze for up to 3 months. To bake from frozen, just add 10-15 minutes to the baking time.
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Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual servings.
FAQs
Can I make these shells ahead of time?
Yes, you can prepare the stuffed shells a day ahead of time and store them in the fridge. Just bake them right before serving!
What kind of cheese can I use instead of mozzarella?
If you want a different flavor, try provolone, fontina, or ricotta salata for the cheese inside the shells. For the topping, you can use any melting cheese you like.
Can I use jarred spaghetti sauce?
Yes, you can definitely use jarred spaghetti sauce for convenience, though I recommend using a high-quality brand or making your own for a richer flavor.
How do I keep the shells from becoming soggy?
Make sure to drain the pasta shells well after boiling and allow the filling to cool slightly before stuffing. This will help prevent excess moisture from making the shells soggy.
Can I make this dish without baking it?
If you’re in a rush, you can skip the baking step and simply heat the stuffed shells on the stovetop with the sauce in a covered pan for about 10 minutes until the filling is warm and the cheese has melted.
Conclusion
These Cheesy Spinach Stuffed Shells are a flavorful and comforting dish that combines the richness of ricotta, the earthiness of spinach, and the gooey goodness of mozzarella. The perfect balance of spices and fresh herbs makes every bite a delight. Whether served as a family dinner, for a special occasion, or even for meal prep, these stuffed shells are always a hit. Enjoy this classic Italian comfort food!
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Cheesy Spinach Stuffed Shells
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Cheesy Spinach Stuffed Shells are a comforting Italian classic, filled with a creamy ricotta-spinach mixture and topped with mozzarella, then baked in a savory spaghetti sauce. A satisfying dish that’s perfect for family dinners or gatherings!
Ingredients
24 uncooked large pasta shells
Pinch of salt and drizzle of oil (to prevent sticking and season the water)
48 oz spaghetti sauce (or as needed)
2 cups diced onion (white or yellow)
3–4 cloves garlic (smashed and minced)
5 oz fresh baby spinach (chopped)
16 oz whole milk ricotta cheese
1 heaping cup freshly grated Parmesan cheese (approx. 2 oz)
1 tsp Italian seasoning blend (salt-free Mrs. Dash recommended)
1 tsp garlic powder
1 tsp dried parsley
1 tsp dried basil
½ to 1 tsp crushed red pepper flakes
½ tsp dried oregano
Salt and pepper (to taste)
1–2 large eggs (for a fluffier ricotta filling)
1–2 cups freshly grated mozzarella cheese
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare 1-2 large glass baking dishes by spreading a 1-inch layer of spaghetti sauce on the bottom. You can add extra sauce if you prefer saucier shells.
Cook the Pasta Shells: Boil the pasta shells in salted water with a drizzle of oil for about 11 minutes, or until tender/al dente. Drain and set aside.
Prepare the Filling: While the pasta is boiling, dice the onion, mince the garlic, and chop the spinach. Sauté the onions and garlic together on medium-high heat in a small pan until softened and fragrant.
Make the Ricotta Mixture: In a large bowl, combine the ricotta cheese, grated parmesan cheese, chopped spinach, and all the herbs and spices. Add the sautéed onions and garlic to the mixture. If you prefer a thicker filling, whisk 1-2 eggs and fold them into the ricotta mixture.
Stuff the Shells: Spoon the ricotta mixture into each pasta shell and place them in the prepared baking dish. If desired, drizzle extra sauce over the shells or leave them bare to showcase the filling.
Top and Bake: Sprinkle freshly grated mozzarella cheese and parmesan cheese over the stuffed shells. For added flavor, sprinkle extra red pepper flakes and dried basil on top of the cheese.
Bake the Dish: Cover the baking dish lightly with foil and bake for 20-30 minutes, or until the filling is hot and the sauce is bubbling. If the cheese hasn’t fully melted, remove the foil and bake for an additional 5-10 minutes.
Serve: Serve immediately, enjoying the cheesy, creamy goodness of these stuffed shells!
Notes
These Cheesy Spinach Stuffed Shells make a fantastic comfort meal, packed with flavor and the perfect combination of cheese and vegetables.
They are also ideal for meal prepping or serving at gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
