Why You’ll Love This Recipe
This recipe offers a delightful blend of flavors and textures:
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Creamy Filling: The ricotta and Parmesan cheeses create a rich and smooth filling, complemented by the earthy taste of spinach.
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Hearty Pasta: Jumbo shells provide a substantial bite, making each serving satisfying.
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Savory Sauce: Baked in marinara sauce, the dish absorbs tangy flavors, enhancing its overall taste.
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Melted Cheese: A generous layer of melted mozzarella on top adds a gooey, cheesy finish.
Ingredients
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32 jumbo pasta shells
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2 cups ricotta cheese
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2 (10-ounce) packages frozen chopped spinach, thawed and drained
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1 cup grated Parmesan cheese
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2 tablespoons fennel seed
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2 teaspoons dried basil
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4 cloves garlic, minced
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Salt and pepper to taste
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3½ cups spaghetti sauce
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2 cups shredded mozzarella cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Set your oven to 350°F (175°C).
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Cook the Pasta: Bring a large pot of salted water to a boil. Gently add the pasta shells and cook until just tender. Drain well.
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Prepare the Filling: In a large mixing bowl, combine the drained spinach, ricotta cheese, 1/3 cup of Parmesan cheese, fennel seed, dried basil, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
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Assemble the Dish: Spread ½ cup of spaghetti sauce evenly over the bottom of a 9×13-inch baking dish. Fill each pasta shell with the spinach and cheese mixture and arrange them, filling-side up, in the baking dish. Pour the remaining spaghetti sauce over the stuffed shells and sprinkle the remaining Parmesan cheese on top.
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Bake: Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.
Servings and Timing
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Servings: 6
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Preparation Time: 20 minutes
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Cooking Time: 45 minutes
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Total Time: 1 hour 5 minutes
Variations
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Meat Option: Add cooked ground beef or Italian sausage to the filling for a meatier version.
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Cheese Blend: Incorporate shredded mozzarella into the filling for extra cheesiness.
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Spice It Up: Add red pepper flakes to the filling or sauce for a spicy kick.
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Herb Substitution: Replace dried basil with fresh basil or oregano for a different flavor profile.
Storage/Reheating
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Storage: Allow the dish to cool completely, then cover and refrigerate for up to 3 days.
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Freezing: Assemble the stuffed shells in the baking dish, cover tightly with foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
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Reheating: Reheat individual portions in the microwave or reheat the entire dish in a preheated oven at 350°F (175°C) until heated through.
FAQs
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Sauté it until wilted, then drain and chop before mixing into the filling.
Can I prepare this dish ahead of time?
Absolutely. You can assemble the stuffed shells and refrigerate them for up to 24 hours before baking.
Can I use a different type of pasta?
While jumbo shells are traditional, manicotti tubes or even cannelloni can be used as alternatives.
Is it necessary to thaw frozen spinach before using?
Yes, thaw the spinach and squeeze out any excess water to prevent the filling from becoming too watery.
Can I add meat to the filling?
Yes, cooked ground beef or Italian sausage can be mixed into the filling for added protein.
How can I make this dish spicier?
Add red pepper flakes to the filling or sprinkle them over the top before baking.
Can I use a different type of cheese?
Yes, you can substitute ricotta with mascarpone or cottage cheese, and Parmesan with Pecorino Romano.
How do I prevent the pasta shells from sticking together?
Stir the pasta shells occasionally while cooking and rinse them under cold water after draining to stop the cooking process and prevent sticking.
Can I make this dish vegetarian?
Yes, this recipe is vegetarian-friendly as it contains no meat.
How do I know when the dish is done baking?
The dish is done when the cheese is melted and bubbly,
Print
Spinach and Cheese Stuffed Pasta Shells
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Spinach and Cheese Stuffed Pasta Shells are a comforting Italian-American dish featuring jumbo pasta shells filled with a creamy spinach and cheese mixture, baked in marinara sauce, and topped with melted mozzarella. Perfect for family dinners and special occasions.
Ingredients
- 32 jumbo pasta shells
- 2 cups ricotta cheese
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 2 tablespoons fennel seed
- 2 teaspoons dried basil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 3½ cups spaghetti sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Cook the pasta: Bring a large pot of salted water to a boil. Gently add the pasta shells and cook until just tender. Drain well.
- Prepare the filling: In a large mixing bowl, combine the drained spinach, ricotta cheese, 1/3 cup of Parmesan cheese, fennel seed, dried basil, minced garlic, salt, and pepper. Mix thoroughly.
- Assemble the dish: Spread ½ cup of spaghetti sauce evenly over the bottom of a 9×13-inch baking dish. Fill each pasta shell with the spinach and cheese mixture and arrange them, filling-side up, in the baking dish. Pour the remaining spaghetti sauce over the stuffed shells and sprinkle the remaining Parmesan cheese on top.
- Bake: Cover the pan loosely with aluminum foil and bake for about 30 minutes or until heated through.
Notes
- Storage: Leftovers can be stored in the fridge for up to 3 days. For best results, reheat in the oven at 350°F (175°C).
- Freezing: Assemble the dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight before baking.
- Variation: For a meatier dish, add cooked ground beef or Italian sausage to the filling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Pasta
- Method: Baking
- Cuisine: Italian-American
