Cheesy Spinach Stuffed Shells (Printable Format)
Rich ricotta and spinach fill tender pasta shells, baked with sauce and bubbling cheese for classic comfort.
# Needed Ingredients:
→ Pasta
01 -
24 large pasta shells, uncooked
02 -
Pinch of salt
03 -
Drizzle of oil
→ Sauce
04 -
1.4 kg spaghetti sauce (as needed)
→ Vegetables
05 -
2 cups diced white or yellow onion
06 -
3-4 cloves garlic, smashed and minced
07 -
140 g fresh baby spinach, chopped
→ Dairy
08 -
450 g whole milk ricotta cheese
09 -
60 g freshly grated parmesan cheese
10 -
250-500 g freshly grated mozzarella cheese
→ Herbs and Spices
11 -
1 teaspoon Italian seasoning blend (salt-free)
12 -
1 teaspoon garlic powder
13 -
1 teaspoon dried parsley
14 -
1 teaspoon dried basil
15 -
0.5-1 teaspoon crushed red pepper flakes
16 -
0.5 teaspoon dried oregano
17 -
Salt and pepper, to taste
→ Other
18 -
1-2 large eggs
# Preparation Steps:
01 -
Set the oven to 175°C and allow it to fully preheat.
02 -
Spread a one-inch layer of spaghetti sauce on the bottom of 1-2 large glass baking dishes, adding extra sauce if a saucier result is desired.
03 -
Boil the pasta shells in salted, oiled water for approximately 11 minutes or until al dente. Drain well and set aside to cool slightly.
04 -
Dice onion, mince garlic cloves, and chop spinach. Portion out all other ingredients for streamlined assembly.
05 -
In a small pan over medium-high heat, sauté diced onion and minced garlic until fragrant and translucent.
06 -
In a large mixing bowl, combine ricotta, grated parmesan, chopped spinach, Italian seasoning, garlic powder, dried parsley, dried basil, crushed red pepper, dried oregano, salt, and pepper. Incorporate the sautéed onions and garlic, and mix thoroughly. For a thicker texture, gently whisk 1-2 eggs and fold into the filling.
07 -
Spoon the ricotta filling into each cooked pasta shell and arrange them snugly in the prepared baking dishes.
08 -
If preferred, drizzle additional spaghetti sauce over the filled shells or leave exposed. Sprinkle generously with grated mozzarella and extra parmesan. Optionally, add more crushed red pepper and dried basil on top.
09 -
Cover the baking dish lightly with foil and bake for 20-30 minutes, or until filling is hot and sauce is bubbling. For a golden, melted cheese layer, uncover and bake an additional 5-10 minutes as needed.
# Supplementary Details:
01 -
Ensure pasta shells are fully drained and slightly cooled before stuffing to prevent tearing.
02 -
For a more pronounced herby flavor, increase the amount of dried basil or oregano sprinkled on top before baking.