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Creamy Stuffed Shells Spinach

Featured in Pasta Perfection: Simple to Spectacular.

These stuffed shells are filled with ricotta cheese and fresh spinach, seasoned perfectly and baked in marinara. Topped with melted cheese, they’re easy, delicious, and ideal for gatherings or quiet dinners alike.

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Updated on Thu, 10 Apr 2025 19:31:36 GMT
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Cheesy Spinach Stuffed Shells | linacooks.com
Think of these Cheesy Spinach Stuffed Shells as your next dinner hero - they pack a punch with soft pasta pockets filled with velvety ricotta, fresh spinach, and gooey cheese. The tangy marinara sauce and aromatic Italian herbs take this cozy dish to new heights, making it perfect for both regular family meals and when guests come over.

What You'll Need

  • Jumbo Pasta Shells: Big hollow pasta pieces ready to hold all that yummy filling and cook up nice and tender.
  • Olive Oil: Needed for cooking the garlic and spinach, giving the stuffing extra flavor.
  • Garlic (minced): Brings a punch of smell and taste that makes the spinach and cheese mixture really sing.
  • Fresh Spinach: Shrinks down when cooked and mixes through the filling, adding pretty green color and veggie goodness to each bite.
  • Ricotta Cheese: Forms the smooth, mild base of your stuffing that holds everything together.
  • Parmesan Cheese (grated): Gives that sharp, salty kick both inside the shells and sprinkled on top.
  • Mozzarella Cheese (shredded): Creates that stretchy, melty layer that bubbles up beautifully with the sauce.
  • Cream Cheese: Makes your filling extra smooth and rich, taking the creaminess up a notch.
  • Egg: Works as the glue that keeps your filling from falling apart when baked.
  • Marinara Sauce: The tangy red sauce that bathes the shells, cutting through the richness with its tomato goodness.
  • Italian Seasonings: Your blend of salt, pepper, dried basil, parsley, and oregano that brings authentic flavor to the mix.

Let's Get Cooking

Step 1: Cook Your Shells
Get your oven warming to 375°F (190°C). Cook those jumbo shells in salty water for about a minute less than what the box says for al dente - usually around 13 minutes total. When done, drain them and run cold water over them so they don't stick together, then put them aside.
Step 2: Get Your Greens Ready
Pour some olive oil into a big pan over medium heat. Toss in your chopped garlic and let it cook just a minute until it smells amazing. Drop in all that spinach, mix it with the garlicky oil, and cook about 3 minutes until it shrinks down. Take it off the heat to cool down a bit.
Step 3: Mix Up Your Filling
Grab a big bowl and dump in your ricotta cheese with salt, pepper, basil, parsley, and oregano. Then add half your shredded mozzarella, most of your Parmesan (save some for the top), the cream cheese, and crack in that egg. Stir everything together really well, then gently fold in your cooled spinach and garlic mixture.
Step 4: Fill Those Shells
Spread half your marinara sauce across the bottom of a 9 x 13-inch baking dish. Now comes the fun part - use a spoon to stuff each shell with your cheese mixture, then line them up in your sauce-coated dish.
Step 5: Top It Off
Pour all your leftover marinara sauce over your stuffed shells. Sprinkle the rest of your Parmesan and that remaining mozzarella all over the top.
Step 6: Bake Until Bubbly
Cover your dish with foil and pop it in the oven for 20 minutes. Then take the foil off and let it cook another 10 minutes so the cheese gets all melty and golden. Before serving, throw on some fresh parsley for color.

Eating and Keeping

  • Enjoy these shells while they're still hot, topped with some fresh parsley and a side of garlic bread to complete your Italian feast.
  • Got extras? Pack them in a container with a tight lid and keep in your fridge for up to 3 days.
  • When you want to eat the leftovers, wrap them in foil and warm in a 350°F oven until hot all the way through. Or just zap individual portions in the microwave if you're in a hurry.

Smart Tricks

  • After cooking your shells, run them under cold water and lay them out separately so they don't clump together.
  • Want it even cheesier? Just toss in some extra mozzarella into your filling or sprinkle more on top before baking.
  • Try mixing in chopped mushrooms or colorful peppers to your sauce for more veggie power and flavor.

Pro Chef Advice

  • According to Giada De Laurentiis, nothing beats using fresh herbs when cooking Italian food for the strongest flavor punch.
  • Lidia Bastianich always says to grab a block of Parmesan and grate it yourself instead of buying the pre-shredded stuff for much better taste.
  • Mario Batali swears by spending a little more on good quality ricotta cheese to make your filling extra smooth and delicious.

What Makes This So Good

  • These stuffed shells are super simple to put together but taste like you spent hours in the kitchen - perfect when you need to feed a crowd or your hungry family.
  • The mix of ricotta, spinach, and different cheeses creates a filling that's totally indulgent but still has some veggie goodness.
  • Every bite gives you that classic Italian comfort food feeling with pasta, cheese, and sauce all working together.

Mix It Up

  • Can't do gluten? Just swap in gluten-free jumbo pasta shells instead.
  • Try using cottage cheese or a half-and-half mix with ricotta if you want something a bit lighter.
  • For meat lovers, brown some Italian sausage or ground beef and mix it into your marinara sauce before pouring over the shells.

Classic Stuffed Shells

Dig into cheesy shells stuffed with a creamy spinach mixture, baked in marinara for a comforting family dish.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Paolina

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

01 Boil around 18-20 jumbo pasta shells, cooking more as back-ups in case they split.
02 1-2 tablespoons of olive oil.
03 3 garlic cloves, finely chopped.
04 4 cups fresh spinach leaves.
05 One 15-ounce container of ricotta cheese.
06 Shredded Parmesan, about half a cup.
07 Three cups shredded mozzarella—divide it up for mixing and topping.
08 2 tablespoons of cream cheese.
09 1 egg.
10 24 ounces of marinara sauce.
11 A handful of fresh parsley, chopped as garnish.
12 Half a teaspoon of salt.
13 Quarter teaspoon of pepper.
14 Dried basil: half a teaspoon.
15 Dried parsley: half a teaspoon.
16 Half a teaspoon of dried oregano.

Instructions

Step 01

Set your oven to 375°F to warm up. Cook the pasta shells in salted water until just about done—check your package for timing but stop a minute early (about 13 minutes). Drain and run under cold water to cool. Put them aside for now.

Step 02

Drizzle olive oil in a big skillet and heat over medium. Toss in the chopped garlic, cooking it for a minute. Add the spinach, stir it around to coat, and let it cook down for 3 minutes or until softened. Let cool before using.

Step 03

Take a large bowl and combine the ricotta, salt, pepper, basil, parsley, and oregano. Stir in half the mozzarella, most of the Parmesan (save a little for later), cream cheese, and the egg. Fold the cooled spinach and garlic mix into the cheeses until everything’s together.

Step 04

Spoon half the marinara sauce into the bottom of a 9x13-inch baking dish. Fill each shell with the cheesy mixture and place them on top of the sauce.

Step 05

Cover the shells with the rest of the marinara, then sprinkle the remaining mozzarella and leftover Parmesan on top. Cover with foil and bake for 20 minutes. After that, uncover and bake another 10 minutes. Toss some fresh parsley on top before serving. Garlic bread makes a great side!

Notes

  1. Tender pasta shells get stuffed full of creamy ricotta, spinach, and cheesy goodness, then coated in marinara and baked for a delicious Italian-inspired meal.
  2. This dish is a hit with family or for potlucks, plus you can prep it early to save time later.
  3. Pair this with a crisp salad and toasty garlic bread to round everything out.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 550
  • Total Fat: 30 g
  • Total Carbohydrate: 45 g
  • Protein: 20 g