Cheesy Spinach Stuffed Shells

When I am craving serious comfort food but want to sneak in a few vegetables Cheesy Spinach Stuffed Shells always hits the spot. Big pasta shells are filled with a creamy ricotta blend dotted with herb seasoned spinach then smothered in tangy tomato sauce and gooey mozzarella for a crowd pleasing Italian inspired classic. This is perfect for gatherings Sunday dinners or making meals ahead for busy weeks.

I started making this when my kids were little and needed more veggies but now they ask for it even as teens. The extra cheese always wins them over at the table.

Ingredients

• Large pasta shells: these create the perfect pocket for stuffing look for shells with sturdy shape so they do not break when filling
• Pinch of salt and drizzle of oil: adds flavor and helps shells cook evenly and avoid sticking
• Spaghetti sauce: choose a high quality jarred sauce or homemade for depth of flavor
• Diced onion: brings natural sweetness to the filling use white or yellow for the mildest taste
• Fresh garlic: packs a punch in both aroma and taste always use freshly minced for best results
• Fresh baby spinach: provides color nutrition and helps keep filling moist look for crisp bright leaves
• Whole milk ricotta cheese: offers rich creamy texture opt for brands without added gums or stabilizers
• Freshly grated parmesan cheese: adds a salty nutty note and better melt than pre grated
• Italian seasoning: dried blend of herbs unites all the flavors choose salt free to control seasoning
• Garlic powder: deepens savory notes
• Dried parsley: for flecks of herby freshness in the mix
• Dried basil: classic Italian aroma and flavor
• Crushed red pepper flakes: gentle heat adjust to taste
• Dried oregano: classic pizza herb for a comforting flavor boost
• Salt and pepper: for balancing and brightening all flavors
• Large eggs: mixing in eggs gives a fluffier more cohesive filling farm fresh preferred if possible
• Freshly grated mozzarella cheese: melts beautifully do not substitute pre shredded if you can avoid it

Step-by-Step Instructions

Preheat the Oven

Get your oven warmed up to three hundred fifty degrees Fahrenheit to ensure the dish bakes evenly. This step is essential for soft cheesy interiors and bubbling sauce.

Prepare Baking Dishes

Spread a full inch of spaghetti sauce across the bottom of one or two glass baking dishes. A saucy base prevents shells from sticking and adds moisture during baking.

Boil Pasta Shells

Fill a large pot with water add a generous pinch of salt and a drizzle of oil. Bring to a rolling boil add pasta shells and cook for about eleven minutes until tender but not mushy. Drain well and let the shells sit apart so they do not stick together.

Chop and Measure Filling Ingredients

While the shells cook finely dice your onions mince garlic and chop spinach. Measure all other ingredients now so mixing and stuffing will go quickly later.

Sauté Onions and Garlic

In a small pan cook onions and garlic over medium high heat stirring often until fragrant and translucent. This step unlocks their aromatic power and softens bite for the filling.

Mix Cheese and Herbs

In a large bowl combine ricotta parmesan chopped spinach Italian seasoning garlic powder parsley basil red pepper flakes oregano salt and pepper. Add your cooked onion and garlic. Mix everything thoroughly for a uniform texture.

Add Eggs to Filling

For a fluffier more structured filling lightly beat one or two eggs and gently fold them into cheese mixture. Eggs help everything hold together when baked.

Stuff the Shells

Using a spoon fill each cooked and cooled pasta shell generously with the cheese mixture. Nestle each stuffed shell into the prepared saucy baking dish.

Top with Sauce and Cheese

If you love extra sauce drizzle a bit more over the stuffed shells. Otherwise leave them slightly bare so the filling peeks through. Generously sprinkle with mozzarella and more parmesan for a golden bubbly crust.

Bake Covered and Finish

Cover baking dish loosely with foil and bake for twenty to thirty minutes until hot and bubbling. If you like your cheese browned and melted remove foil for the last five to ten minutes.

Spinach is my secret weapon for adding nutrition here my kids used to pick out greens in most dishes but they always polish off their plates when I make these shells. The melted mozzarella bubbling over the top still reminds me of big cozy Sunday suppers with my family.

Storage Tips

After baking let the shells cool to room temperature before refrigerating. Store in airtight containers and refrigerate for up to four days. Reheat individual portions in the microwave or reheat a full pan tightly covered in the oven at three hundred fifty degrees until piping hot. This dish also freezes well when fully baked simply wrap tightly and thaw overnight before reheating.

Ingredient Substitutions

Cottage cheese can be swapped for ricotta for a lighter filling. You can use frozen chopped spinach in place of fresh just thaw and squeeze out excess moisture before mixing in. For a spicier dish add extra red pepper flakes or mix in a few spoonfuls of pesto to the cheese mixture for a fragrant twist.

Serving Suggestions

Pair these shells with crisp Caesar or garden salad and slices of garlic bread for a complete Italian themed dinner. Sometimes I add roasted vegetables or a simple antipasto platter beside for a heartier spread. The shells look gorgeous served fresh from the oven in the baking dish right at the table.

Cultural Context

Stuffed shells also known as conchiglioni ripieni originally hail from Southern Italy and were inspired by the classic filled pasta recipes like cannelloni. This dish has become a staple in Italian American households especially for holidays family gatherings and potlucks where sharing feel good food is tradition.

The beauty of this Cheesy Spinach Stuffed Shells recipe is its flexibility and heartwarming flavors. Whether you use it for a cozy weeknight meal or a festive weekend gathering it promises to deliver old school Italian comfort every time.

Recipe Q&A

→ How do you prevent pasta shells from sticking?

Add a drizzle of oil and a pinch of salt to the boiling water, stirring occasionally while cooking the shells.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess moisture before mixing into the ricotta filling to avoid excess water.

→ Should the shells be covered while baking?

Lightly cover with foil for most of the bake, then remove the foil during the last minutes for melted, golden cheese.

→ What type of sauce works best?

A classic spaghetti or marinara sauce complements the creamy filling. Adjust amount based on your preference for sauciness.

→ How do I make the filling extra creamy?

Gently fold in an egg or two for a light, fluffy filling and use whole milk ricotta for a richer texture.

→ Can I prepare this dish in advance?

Yes, fill and assemble the shells earlier in the day or the night before, then bake when ready to serve.