If you are searching for a quintessential comfort meal that never fails to impress, these Spinach Stuffed Shells are the answer. There is something truly special about jumbo pasta shells overflowing with a rich, creamy cheese filling and baked to perfection in a savory marinara sauce. This recipe is a staple in many American households, often passed down as a favorite Sunday dinner or a go to dish for potlucks and family gatherings.
The flavor profile is a delightful blend of classic Italian inspired ingredients. The star of the show is the three cheese combination: creamy ricotta, gooey mozzarella, and salty Parmesan. When mixed with iron rich spinach and a touch of garlic and fresh basil, the filling becomes incredibly savory and satisfying. The texture offers a wonderful contrast between the tender pasta and the velvety, melted center, all topped with bubbling sauce that gets slightly golden and crispy around the edges of the pan.
Expert Tips for Success
One of the most important steps to ensure your stuffed shells aren’t watery is to squeeze the spinach until it is bone dry. Frozen spinach acts like a sponge, so using a clean dish towel to wring out every last drop of moisture is a game changer for the texture of your filling. Additionally, be sure to boil your pasta shells just until they are “al dente.” They will continue to cook and soften in the oven as they soak up the marinara sauce, so starting with slightly firm shells prevents them from becoming mushy or breaking apart while you stuff them.
Make Ahead & Storage Instructions
This dish is a lifesaver for busy schedules because it is incredibly easy to prepare in advance. You can assemble the shells, cover the dish tightly with foil, and store it in the refrigerator for up to 24 hours before baking. For leftovers, simply place them in an airtight container in the fridge for up to four days. To reheat, the oven is your best friend to maintain that perfect texture, but a quick trip to the microwave also works perfectly for a fast lunch the next day.
Freezing Instructions for Meal Prep
For those who love to “cook once and eat twice,” these shells freeze beautifully. You can freeze the entire tray before baking; just wrap it securely in plastic wrap and then foil to prevent freezer burn. They will stay fresh for up to three months. When you are ready to enjoy them, thaw the dish overnight in the refrigerator and bake as directed. If you are baking them straight from the freezer, just be sure to add an extra 15 to 20 minutes to the total baking time.
Ingredient Substitutions
- Gluten Free: You can easily find gluten free jumbo shells at most health food stores to make this dish safe for those with gluten sensitivities.
- Dairy Free: Substitute the ricotta and mozzarella with your favorite almond or soy based vegan cheeses. They melt surprisingly well in this baked format!
- Sauce Variation: If you want to change things up, try using an Alfredo sauce instead of marinara for a “White Spinach Stuffed Shells” version that is extra decadent.
Serving Suggestions
To round out this meal, I highly recommend serving these shells with a side of warm, buttery garlic bread and a crisp green salad with a light balsamic vinaigrette. The acidity of the salad helps cut through the richness of the cheese. For a beverage pairing, a medium bodied red wine like a Merlot or a Chianti complements the tomato sauce beautifully. For a non alcoholic option, a sparkling water with a slice of lemon is always refreshing.
Frequently Asked Questions
Can I use fresh spinach instead of frozen? Yes! You will need to sauté about a pound of fresh spinach, let it cool completely, and then squeeze it dry before adding it to the cheese mixture.
How do I keep the shells from sticking together? Once you drain the cooked shells, rinse them briefly under cold water. This stops the cooking process and removes the excess starch that causes sticking.
What can I add for more protein? You can easily stir some cooked ground turkey, Italian sausage, or even finely chopped rotisserie chicken into the ricotta mixture.
Equipment List
- 9 x 13 inch baking dish
- Large stockpot for pasta
- Colander
- Large mixing bowl
- Clean dish towel (for squeezing spinach)
Classic Spinach Stuffed Shells
Ingredients
- 1 12 ounce package jumbo pasta shells
- 2 10 ounce packages frozen chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 24 ounce jar marinara sauce (about 2 1/2 cups)
- Optional: A pinch of nutmeg
Instructions
- Preheat your oven to 350 degrees F. Lightly spray a 9 x 13 inch baking dish with cooking spray.
- Pour about half of the marinara sauce into the bottom of the dish and spread it evenly.
- Cook the jumbo shells in a large pot of boiling water according to the package directions, but aim for "al dente" (usually 1 to 2 minutes less than the box suggests). Drain and rinse with cold water to prevent sticking.
- In a large bowl, combine the squeezed dry spinach, ricotta, 1 1/2 cups of the mozzarella, Parmesan, egg, basil, salt, and garlic powder. Stir with a fork until well combined. Add a pinch of nutmeg if desired.
- Stuff each cooked shell with approximately 2 tablespoons of the cheese and spinach mixture.
- Arrange the shells in the prepared baking dish, open side up.
- Pour the remaining marinara sauce over the tops of the shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Cover the dish with foil and bake for 25 to 30 minutes.
- Remove the foil during the last 5 to 10 minutes of baking to allow the cheese to become bubbly and slightly golden.
- Serve warm and enjoy!
