Cheesy Spinach Stuffed Shells
Comforting and creamy Cheesy Spinach Stuffed Shells filled with a flavorful cheese and spinach mix, topped with rich marinara sauce and bubbly mozzarella.
Ingredients
For the Shells
- 12 ounces jumbo pasta shells Tender and pillowy
For the Filling
- 1 tablespoon olive oil Fragrant and peppery
- 1 small onion, chopped Aromatic and sweet
- 2 cloves garlic, minced Zesty and pungent
- 10 ounces frozen spinach, thawed and squeezed dry Vibrant green
- 15 ounces ricotta cheese Creamy and smooth
- 1 cup shredded mozzarella cheese Melty and gooey
- 1/2 cup grated Parmesan cheese Tangy and nutty
- 1 large egg Binding and enriching
- 1 teaspoon salt Enhancing all flavors
- 1/2 teaspoon black pepper Warming and zesty
- 1/4 teaspoon red pepper flakes Adding a hint of heat
For Assembly
- 24 ounces marinara sauce Rich and tomatoey
- 1 cup shredded mozzarella cheese (for topping) Bubbling and golden
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the thawed spinach to the skillet and sauté for 2-3 minutes.
- In a large bowl, combine the spinach mixture, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, black pepper, and red pepper flakes. Mix well.
Assembly and Baking
- Spread a thin layer of marinara sauce on 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.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle with the remaining mozzarella cheese, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serving
- Let the cheesy spinach stuffed shells cool for a few minutes before serving.
Notes
Prepare your marinara sauce in advance or use store-bought to save time. Always squeeze excess moisture from the spinach. Experiment with different cheeses for flavor variations.