Save It This Spinach and Cheese Stuffed Shells recipe is the ultimate comfort meal for busy nights or whenever you want something warm and cheesy straight from the oven. By assembling everything ahead, you always have a freezer—friendly dinner ready to impress family and friends.
I first made these stuffed shells when I was expecting a crowd on a tight weeknight schedule. Now they have become my go-to dish for potlucks and Sunday dinners.
Ingredients
- Jumbo pasta shells: Choose those that look unbroken for easy stuffing
- Ricotta cheese: Adds creamy richness Look for whole milk ricotta for best flavor and consistency
- Shredded mozzarella: Provides classic melting power Grate fresh if possible for better melt
- Cooked spinach: Brings vitamins and color Frozen chopped spinach works great just make sure to squeeze out extra moisture Fresh spinach is lovely in spring
- Egg: Helps bind the filling together Choose a large egg for best results
- Marinara sauce: The foundation of flavor Opt for a quality jarred sauce or make your own
- Salt and pepper: Brightens and balances the filling Taste and adjust as you mix
Instructions
- Cook and Drain Shells:
- Cook pasta shells in well-salted boiling water until just al dente about 9 to 10 minutes They should hold their shape well Drain and cool them under cold running water to stop the cooking process and make stuffing easier
- Prepare the Filling:
- In a big mixing bowl combine ricotta mozzarella well-drained chopped spinach egg salt and pepper Mix until completely combined and the texture is creamy but thick Taste for seasoning and adjust as needed
- Stuff the Shells:
- Fill each cooked shell with a generous amount of the cheese and spinach mixture Use a small spoon or even your hands Lay them snug side by side in a greased baking dish without overfilling
- Assemble in Dish:
- Once all shells are arranged in the dish pour marinara sauce evenly over the top Make sure every shell is coated to avoid drying out during baking
- Freeze or Bake:
- If planning to freeze cover tightly with foil and place in the freezer If you plan to bake right away preheat oven to 375 degrees F and bake covered for about 30 to 35 minutes until bubbling and golden
- To Bake from Frozen:
- Place baking dish in preheated oven at 375 degrees F Keep covered and bake for 45 to 50 minutes until hot through and the cheese is melty and browned on the edges
Save It There is something deeply satisfying about seeing a bubbling pan of shells come out of the oven on a cold night My favorite part is the pockets of cheese that turn golden and crispy This is a dish both my kids and grandparents look forward to every time it appears on our table
Storage Tips
Let the shells cool completely before storing Transfer leftovers into an airtight container and refrigerate for up to four days Reheat covered in a warm oven or in the microwave with a splash of extra sauce for moisture
Ingredient Substitutions
Swap ricotta for cottage cheese if you want a lighter filling If mozzarella is not on hand use any good melting cheese like fontina or provolone For extra flavor mix in a spoonful of pesto or a handful of chopped sun dried tomatoes Gluten free shells are a handy option if needed
Serving Suggestions
Garnish your baked shells with fresh basil or a sprinkle of parmesan A crisp green salad and some garlic bread always make it a full meal These shells are just as at home on a holiday buffet as they are for a cozy weeknight family dinner
Cultural Inspiration
Stuffed pasta shells are an Italian American favorite and take notes from classic ricotta filled manicotti or lasagna They are sometimes found on Sunday or holiday tables because they are comforting and generous The freezer friendly version makes them especially popular in modern kitchens
Seasonal Adaptations
Try with fresh spinach especially in springtime Add roasted zucchini or mushrooms for an autumn twist Sprinkle chopped fresh herbs like parsley or basil for a seasonal burst
Success Stories
Kids love helping fill the shells making it both a meal and an activity Whenever I have a friend with a new baby or in need of some comfort I deliver a tray of these frozen and labeled They always get rave reviews as the ultimate feel good food
Freezer Meal Conversion
Prepare the entire dish up to the sauce step Freeze in a tightly wrapped disposable pan or freezer safe dish Label with baking instructions for easy future use For best quality consume within two months
Save It These stuffed shells fill our home with warmth and joy—the perfect make ahead treat that keeps everyone coming back for more. Enjoy straight from the oven for absolute comfort.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before mixing it into the cheese filling for best texture and flavor.
- → How do I prevent pasta shells from sticking together?
Drain cooked shells and toss them with a tiny bit of olive oil or lay them out on a baking sheet to cool separately.
- → Can I assemble this dish ahead of time?
Absolutely! The stuffed shells can be assembled, covered, and frozen. Bake straight from frozen as needed.
- → Are there other cheese options for the filling?
You can mix in parmesan, fontina, or provolone with ricotta and mozzarella to add more depth of flavor.
- → What can I serve with stuffed shells?
Pair with garlic bread, a crisp green salad, or roasted vegetables for a complete meal.