Cheesy Spinach Stuffed Shells Recipe
This Cheesy Spinach Stuffed Shells Recipe is a warm and comforting meal for any day. It is creamy, cheesy and full of flavor. This dish feels special but is very easy to make at home. You do not need advanced cooking skills to enjoy it. The pasta shells hold a rich spinach and cheese filling that everyone loves.
Ingredients
- These ingredients come together to create a rich and satisfying dish.
- Jumbo pasta shells
- Ricotta cheese
- Mozzarella cheese shredded
- Parmesan cheese grated
- Fresh spinach or frozen spinach
- Marinara sauce
- Egg
- Garlic minced
- Olive oil
- Salt
- Black pepper
- Italian seasoning
Instructions
Cook the Pasta Shells
- Boil the pasta shells in salted water until just tender. Drain them carefully and let them cool slightly.
Prepare the Spinach
- Heat olive oil in a pan. Add spinach and cook until wilted. Chop finely after cooling.
Make the Cheese Filling
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, seasoning, salt, and pepper until smooth.
Add Spinach to Filling
- Stir the chopped spinach into the cheese mixture until evenly combined.
Fill the Shells
- Spoon the cheese mixture into each pasta shell carefully without tearing the shells.
Prepare the Baking Dish
- Spread marinara sauce evenly on the bottom of a baking dish to prevent sticking.
Arrange the Shells
- Place filled shells in the dish. Cover them gently with more marinara sauce.
Add Extra Cheese
- Sprinkle extra mozzarella and Parmesan cheese over the top for a golden finish.
Bake the Dish
- Bake in a preheated oven at 375°F for thirty five minutes until bubbly and lightly golden.
Rest Before Serving
- Let the dish rest for five minutes before serving. This helps the shells hold shape.
Notes
- Use full fat cheese for best flavor and texture.
- Drain spinach well to avoid watery filling.
- Add cooked mushrooms for extra flavor.
- Use cottage cheese instead of ricotta if needed.
- Add red pepper flakes for a spicy touch.
- Try Alfredo sauce instead of marinara for a creamy version.