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