Craving a comforting and satisfying homemade dinner? These Spinach and Three Cheese Stuffed Shells are a perfect choice, offering creamy ricotta, flavorful spinach, and rich marinara in every bite. You’ll love how simple it is to create this impressive dish for your family and friends.
Key Ingredients & Substitutions
- Jumbo Pasta Shells: Use dried lasagna noodles, broken into pieces, if you can’t find shells.
- Ricotta Cheese: Cottage cheese is a good substitute for a similar texture.
- Fresh Spinach: Frozen spinach, thawed and squeezed dry, works perfectly.
- Marinara Sauce: Choose your favorite store-bought brand or make your own.
- Mozzarella & Parmesan Cheese: Other melty cheeses like provolone or Monterey Jack can be used.
Ingredients
Main Ingredients:
- 12 ounces jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces fresh spinach, finely chopped
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, plus more for serving
- 24 ounces marinara sauce, divided
Spices:
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 6
- Tools Needed: Large pot, large mixing bowl, 9×13 inch baking dish
Step-by-Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and rinse with cold water to prevent sticking, then set aside.
2. Prepare the Spinach Filling
In a large mixing bowl, combine the ricotta cheese, finely chopped fresh spinach, egg, 1 cup of shredded mozzarella cheese, and the 1/2 cup of Parmesan cheese. Season this mixture with garlic powder, dried oregano, salt, and black pepper. Stir everything until well combined.
3. Assemble the Stuffed Shells
Pour about half of the marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly. Carefully fill each cooked pasta shell with a generous amount of the spinach and three cheese mixture. Arrange the filled shells in a single layer in your prepared baking dish.
4. Bake to Perfection
Pour the remaining marinara sauce over the stuffed shells, making sure they are well covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
5. Finish and Serve
Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let the dish cool for a few minutes before serving. Garnish with extra Parmesan cheese if desired for this comforting homemade dinner.
Variation Ideas
- Add Vegetables: Incorporate finely diced mushrooms, bell peppers, or zucchini into the cheese filling for extra nutrients.
- Spicy Kick: Stir in a pinch of red pepper flakes to the marinara sauce or the cheese filling for some heat.
- Herbaceous Flavor: Mix in fresh chopped basil or parsley with the cheese filling for a brighter taste.
Storage Instructions
Store any leftover Spinach and Three Cheese Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual portions in the microwave or cover the dish with foil and bake in the oven at 350°F (175°C) until heated through. This makes for an easy homemade dinner later in the week.
Frequently Asked Questions (FAQ)
Q: Can you freeze stuffed shells?
A: Yes, you can freeze unbaked or baked stuffed shells. For best results, freeze unbaked shells in the dish, covered tightly, for up to 3 months. Bake from frozen, adding extra cooking time.
Q: Do you have to boil the shells first?
A: Yes, it’s essential to boil the jumbo pasta shells until al dente before stuffing. This ensures they cook properly in the oven and have the right texture.
Q: What kind of marinara sauce should you use?
A: You can use your favorite store-bought marinara sauce or homemade. Choose a good quality sauce you enjoy, as it significantly impacts the dish’s flavor.
Q: How do you prevent the shells from tearing?
A: Cook the shells just until al dente, not mushy. Rinse them with cold water immediately after draining to stop the cooking process and prevent them from sticking or tearing. Handle them gently.
Q: Can you make this dish ahead of time?
A: Absolutely! You can assemble the Spinach and Three Cheese Stuffed Shells completely, cover the baking dish, and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time if baking from cold.
Q: Is this a good homemade dinner for picky eaters?
A: Many families find this a popular homemade dinner, as the cheese and pasta combination is generally well-loved. The spinach is often well-hidden within the creamy filling.