Craving a comforting and crowd-pleasing family dinner recipe? These Cheesy Spinach Stuffed Shells are a delightful, hearty meal perfect for any night. You’ll love how easy they are to prepare and how much everyone will enjoy them.
Key Ingredients & Substitutions
- Jumbo Pasta Shells: You can use manicotti for a similar dish.
- Ricotta Cheese: Cottage cheese is a good substitute for a slightly different texture.
- Fresh Spinach: Frozen chopped spinach (thawed and squeezed dry) works well too.
- Marinara Sauce: Use your favorite store-bought brand or homemade.
- Mozzarella Cheese: Provolone or a blend of Italian cheeses can be used.
Ingredients
Main:
- 1 (12-ounce) box jumbo pasta shells
- 1 (15-ounce) container ricotta cheese
- 10 ounces fresh spinach, finely chopped
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 24 ounces marinara sauce
Topping:
- 2 cups shredded mozzarella cheese
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 450 calories
- Tools Needed: Large pot, 9×13 inch baking dish, large mixing bowl
Step-by-Step Instructions
1. Prepare the Pasta Shells
Cook the jumbo pasta shells according to package directions until al dente. Drain them well and rinse with cold water to prevent sticking. Set them aside to cool slightly while you prepare the filling.
2. Make the Filling
In a large mixing bowl, combine the ricotta cheese, chopped fresh spinach, egg, 1/2 cup Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix everything thoroughly until all ingredients are well incorporated. This creates your delicious cheesy spinach mixture.
3. Assemble the Shells
Spread about 1 cup of marinara sauce on the bottom of your 9×13 inch baking dish. Carefully stuff each cooked pasta shell with a generous amount of the ricotta and spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
4. Top with Sauce and Cheese
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese generously over the top of the sauce. Finish with an extra sprinkle of Parmesan cheese if you like.
5. Bake to Perfection
Cover the baking dish loosely with foil. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden.
Variation Ideas
- Add finely diced bell peppers or zucchini to the filling for extra vegetables.
- Stir in a pinch of red pepper flakes to the filling for a little heat.
- Top with fresh basil or parsley after baking for a burst of fresh flavor.
Storage Instructions
Store any leftover Cheesy Spinach Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the dish with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions. These are fantastic for an easy family dinner recipe later in the week.
Frequently Asked Questions (FAQ)
Can I make these stuffed shells ahead of time?
Yes, you can assemble the shells, cover them, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
What kind of marinara sauce should I use?
Use your favorite brand of jarred marinara sauce, or a homemade version. A good quality sauce makes a difference.
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw it completely and squeeze out as much water as possible before adding it to the ricotta mixture.
How do I prevent the shells from breaking when stuffing them?
Cook the shells until they are al dente, not too soft. Handle them gently when stuffing.
Is this a good family dinner recipe for picky eaters?
Often, yes! The cheesy filling and comforting pasta make it a hit with many children and adults.
Can I freeze these stuffed shells?
Yes, you can freeze unbaked or baked stuffed shells. For best results, freeze unbaked shells in a freezer-safe dish. Cover tightly and bake from frozen (add extra baking time) or thaw first.