How To Make Spinach and Cheese Stuffed Shells
These stuffed shells are crammed to the brim with three cheeses and spinach, then baked in marinara sauce for a perfectly hearty meal.
Serves:
Ingredients
- 30jumbo pasta shells,cooked according to directions listed on package
- 15ozspinach,fresh, steamed just until wilted, squeezed dry with paper towels and chopped
- 15ozricotta cheese
- 1large egg
- 3tbspbasil,fresh chopped
- 1tsporegano or thyme,fresh chopped
- 1garlic clove,finely minced
- 3cupsmozzarella cheese,finely shredded, divided
- 1cupParmesan cheese,finely shredded
- salt and freshly ground black pepper,to taste
- 3cupsmarinara sauce,homemade or store-bought
- red pepper flakes,optional
Instructions
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Preheat oven to 375 degrees F. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic.
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Add 2 cups of mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
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Spread ⅓ cup of marinara sauce into an even layer along bottom of a 13×9-inch baking dish.
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Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 tablespoons of cheese mixture.
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Align shells in baking dish side by side, with the opening of shells facing upright.
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Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup of mozzarella cheese.
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Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Serve warm.
Recipe Notes
Nutrition
- Calories: 626.19kcal
- Fat: 31.19g
- Saturated Fat: 18.57g
- Trans Fat: 0.01g
- Monounsaturated Fat: 8.72g
- Polyunsaturated Fat: 1.72g
- Carbohydrates: 49.67g
- Fiber: 4.27g
- Sugar: 6.94g
- Protein: 36.63g
- Cholesterol: 121.37mg
- Sodium: 1169.74mg
- Calcium: 796.96mg
- Potassium: 743.34mg
- Iron: 3.11mg
- Vitamin A: 471.41µg
- Vitamin C: 13.77mg
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