Comforting Spinach Stuffed Shells Recipe for Easy Meatless Dinners
Loaded with ricotta, spinach, and melty mozzarella, these spinach stuffed shells are baked in marinara for the ultimate meatless comfort dinner. Perfect for weeknights, guests, and make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells (or gluten-free version)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and drained
- 15 ounces ricotta cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups marinara sauce (store-bought or homemade)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil salted water and cook shells until al dente. Drain and let cool slightly.
- Prepare Spinach: Sauté garlic in olive oil for 1 minute. Add spinach and cook 2–3 minutes until moisture evaporates. Let cool.
- Make the Filling: In a bowl, combine ricotta, egg, 1 cup mozzarella, Parmesan, basil, salt, pepper, and cooled spinach.
- Fill the Shells: Spoon or pipe filling into shells. You’ll fill around 20 shells.
- Assemble: Preheat oven to 375°F. Spread 1.5 cups marinara in 9×13-inch baking dish. Arrange shells on top. Cover with remaining marinara and mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes. Let rest 5–10 minutes.
- Serve: Garnish with basil or parsley. Enjoy warm!
Notes
- Drain spinach thoroughly to avoid watery filling.
- Slightly undercook pasta so it holds up better when baked.
- Use a high-quality marinara sauce for best results.
- To make it gluten-free, use GF shells and sauce.
- Assemble ahead and refrigerate or freeze before baking.
Find it online: https://recipesize.com/spinach-stuffed-shells/