Spinach Stuffed Pasta Shells were Katie’s request for her birthday dinner this month. Filled with ricotta, spinach, and mozzarella, these stuffed shells are cheesy and comforting!
Spinach Stuffed Pasta Shells
Katie is a self-proclaimed picky eater. And I’m here to second that! This is one of the few dishes she will eat that contains actual vegetables. I found the stuffed shells recipe on the back of a box of pasta many years ago. I started added a box of frozen, chopped spinach to the filling and this dish became one of our favorite meatless meals.
How to Make Ricotta Stuffed Shells with Spinach
These stuffed pasta shells are vegetarian and make a terrific, hearty meatless meal. Like lasagna, these stuffed shells freeze well, so you can keep a stash in the freezer for those nights you don’t have time to make dinner.
- I make these with jumbo pasta shells, but if your market doesn’t have them in stock you can substitute manicotti shells, which are tubes of pasta. It will take more than one box of manicotti to use up all the filling.
- A box of frozen chopped spinach is what makes these stuffed shells with spinach. Defrost the spinach in the fridge overnight or place the box in a bowl of warm water to hurry the process along. It must be squeezed dry so the filling isn’t watery. You can use a potato ricer (though it’s hard to clean!) to squeeze the spinach dry or place it in a colander and press the liquid out, but I often use my clean hands to do the squeezing.
- The process is easy. Cook the pasta, drain and separate the shells on a baking sheet while you prepare the filling. The pasta will stick together if you drain and leave it in the pan. Mix the filling ingredients, then stuff, place in a casserole dish with some marinara or leftover spaghetti sauce and bake.
- I like to keep a stash of leftover spaghetti sauce in my freezer for recipes like this. If it’s only 2 cups, it’s no big deal, even if the recipe calls for 3 cups. It will still be delicious. I also use it to make a quick Chicken Parmesan.
- If you can’t find ricotta, you can substitute cottage cheese. You might consider blending the cottage cheese to make it more of a ricotta consistency.
More Pasta Recipes You’ll Love:
- Penne alla Vodka
- Sun-dried Tomato, Sausage and Broccoli Pasta
- Light Fettucine Alfredo
- Summer Pasta Puttanesca
- Beef Burgundy Pasta
- More Delicious Pasta Recipes
You Might Like:
Disclosure: This post may contain affiliate links. See the details here.
- 12 ounces jumbo pasta shells
- 2 pounds ricotta cheese
- 2 cups shredded mozzarella
- 3/4 cup grated Parmesan, plus more for sprinkling over the dish
- 3 eggs
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10-ounce package of frozen chopped spinach defrosted and squeezed dry
- 3 cups marinara sauce (jarred or homemade)
- Cook pasta according to package instructions, drain and cool while preparing the filling.
- Preheat oven to 350º. Grease a 9 x 13 baking dish and set aside.
- Combine cheeses, eggs, seasonings, and spinach. Mix well. Spread a thin layer of sauce over bottom of baking dish. Fill each shell with about 2 tablespoons of filling and place in prepared dish. Cover shells with remaining sauce. Sprinkle with Parmesan, if desired. Cover dish with aluminum foil.
- Bake for about 35 minutes or till hot and bubbly.
Amount Per Serving: Calories: 551Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 172mgSodium: 1393mgCarbohydrates: 41gFiber: 5gSugar: 8gProtein: 37g