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Stuffed Pasta Shells with Spinach and Cheese in Marinara

Stuffed Pasta Shells with Spinach and Cheese in Marinara

Stuffed Pasta Shells with Spinach and Cheese in Marinara is a comforting dish that brings together large pasta shells filled with a creamy, cheesy spinach mixture and smothered in rich marinara sauce. Perfect for a weeknight dinner, this recipe is not only delicious but also visually appealing. It’s a great way to sneak in some greens while satisfying those pasta cravings!

Why You’ll Love This Recipe

This dish is a true crowd-pleaser that combines bold flavors and comforting textures. Here’s why it stands out:

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  • Easy to Make: Perfect for weeknights, with straightforward steps.
  • Flavorful Filling: The creamy cheese melds beautifully with fresh spinach.
  • Customizable: Add your favorite ingredients or swap out cheeses!
  • Visually Stunning: A feast for the eyes as well as the palate.

Ingredients

  • 12 large pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • Fresh basil, for garnish (optional)

How to Make Stuffed Pasta Shells with Spinach and Cheese

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  4. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
  5. Stuff each pasta shell with a generous spoonful of the cheese and spinach mixture and place them in the baking dish, open side up.
  6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
  7. Sprinkle the remaining mozzarella cheese on top of the sauce.
  8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  9. Let it cool for a few minutes before serving. Garnish with fresh basil if desired.

Tips for the Best Results

  • Use fresh spinach for a brighter flavor; frozen spinach can be watery, so make sure to drain it well.
  • Don’t overcook the pasta; it will continue cooking in the oven.
  • Feel free to experiment with different cheese combinations to suit your taste.

Easy Variations

  • Add cooked ground beef or Italian sausage to the filling for extra protein.
  • Mix in other vegetables like mushrooms or bell peppers for added texture and flavor.
  • Swap out marinara for a creamy alfredo sauce for a different twist.

What to Serve With It

  • Garlic bread for a satisfying side.
  • A simple green salad dressed with balsamic vinaigrette.
  • Roasted vegetables to add some color and nutrition to your meal.

Storage and Reheating

Stuffed pasta shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.

Recipe Card

Recipe Name: Stuffed Pasta Shells with Spinach and Cheese in Marinara
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield/Servings: 4 servings
Ingredients:

  • 12 large pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • Fresh basil, for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  4. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
  5. Stuff each pasta shell with a generous spoonful of the cheese and spinach mixture and place them in the baking dish, open side up.
  6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
  7. Sprinkle the remaining mozzarella cheese on top of the sauce.
  8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  9. Let it cool for a few minutes before serving. Garnish with fresh basil if desired.

Notes: Use fresh spinach for a brighter flavor; frozen spinach can be watery, so make sure to drain it well.

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