Cheesy Spinach Stuffed Shells (2024)

4.91 from 10 votes

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Servings: 6 servings

Author: Jenn Laughlin – Peas and Crayons

• 24 uncooked large pasta shells
• pinch of salt and drizzle of oil to help prevent shells from sticking and season the water
• 48 oz spaghetti sauce or as needed
• 2 cups diced onion (white or yellow)
• 3-4 cloves garlic (smashed and minced)
• 5 oz fresh baby spinach, chopped
• 16 oz whole milk ricotta cheese
• 1 heaping cup freshly grated parmesan cheese (approx. 2 oz)
• 1 tsp Italian seasoning blend (I love using salt-free Mrs. Dash)
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2-1 tsp crushed red pepper flakes
• ½ tsp dried oregano
• salt and pepper to taste
• 1-2 large eggs (for a fluffier ricotta filling)
• 1-2 cups freshly grated mozzarella cheese

• Preheat your oven to 350 degrees F.

• Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. For saucy shells, feel free to add extra sauce. I usually add extra!

• Boil shells for approx 11 min or until tender/al dente. Drain and set aside.

• While the noodles boil, prep your veggies. Dice onion, mince garlic, and chop spinach. Measure out all remaining ingredients for easy cooking/assembly.

• Sauté onions and garlic together on medium-high heat in a small pan.

• Fold together ricotta, grated parmesan cheese, chopped spinach and all your herbs and spices.

• Add sautéed veggies and mix well. If a thicker filling is desired, add 1-2 gently whisked eggs to the filling and mix.

• Spoon filling into th shells, placing each shell atop your spaghetti sauced casserole dish.

• If desired, drizzle extra sauce on top or leave tops of shells bare to showcase the filling.

• Top with mozzarella cheese and an extra sprinkling of parmesan cheese if desired. For extra flavor, I also like to sprinkle some additional red pepper flakes and dried basil on top of the cheese.

• Cover lightly with foil and bake for 20-30 minutes or until filling is hot and sauce is bubbling. If cheese has not melted, remove foil at the end and bake an additional 5-10 minutes if needed.

Adding meat? It’s totally okay if you do! Brown ground turkey, beef, or sausage and season to taste. Then fold it into your cheese + spinach mixture or into the sauce for a meat-sauce effect.

For the spaghetti sauce, choose your favorite! You can use a store-bought sauce or homemade sauce here. I alternate between the two depending on what I have handy.

Love mushrooms? Add them in! I’ll sometimes add 8 oz chopped baby portobello mushrooms and sauté them alongside the onion to add to the filling. Delicious!

FREEZER INSTRUCTIONS:

I like to make mine in two different dishes so I can freeze one for later. To freeze,after step 10, cover with a layer of plastic wrap followed by a tightly wrapped layer of aluminum of foil. This helps keep the shells fresh and freezer burn out. Some of my dishes have lids so I’ll pop the lid on after the foil.When you’re ready to defrost and eat, simply thaw your shells overnight in the fridge and then set out on the counter for 30-60 minutes before baking. Bake in a preheated oven at 350 degrees for approx. 45 minutes or until hot and bubbly. Baking times will vary based on how cold your shells are and how hot your oven runs.

Nutrition Facts below are estimated using an online recipe nutrition calculator for a serving of 3 stuffed shells with sauce.Values will vary based on swaps and toppings. Adjust as needed and enjoy!