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.
Vegetarian Dishes for World Vegetarian Day
This week, the Sunday Supper is celebrating World Vegetarian Day, which occurs on October 1st. Living with a carnivore husband, we don’t do many Meatless Mondays, but during Lent, we abstain from meat on Fridays. I have only a handful of tried and true Vegetarian entrees, so I’m delighted for all the fabulous recipes shared today! I hope you’ll try these spinach and ricotta stuffed shells. Thanks to my friend, Susan, of The Wimpy Vegetarian, for hosting this event today!
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind “Full”Mom
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
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Spinach Stuffed Pasta Shells
Jumbo pasta shells stuffed with ricotta, mozzarella, and spinach and topped with marinara.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Category: Pasta, Meatless
- Method: Baking
- Cuisine: American, Italian-American
- 1 box (approximately 12 ounces) jumbo pasta shells
- 4 cups (2 pounds) ricotta cheese
- 2 cups (8 ounces) shredded mozzarella
- 3/4 cup grated Parmesan, plus more for sprinkling over 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.