That Skinny Chick Can Bake
Spinach Stuffed Pasta Shells | A comforting casserole the whole family will adore!

Spinach Stuffed Pasta Shells

Home » Meatless Recipes » Spinach Stuffed Pasta Shells Jump To Recipe

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 in a white ceramic casserole dish

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.

A plateful of yummy Spinach Stuffed Pasta Shells

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!

Entrees

Sides

Spinach Stuffed Pasta Shells ready for the oven

You Might Like:

Disclosure: This post may contain affiliate links. See details here.

Print

Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Spinach Stuffed Pasta Shells | A comforting casserole the whole family will adore!

Spinach Stuffed Pasta Shells

Jumbo pasta shells stuffed with ricotta, mozzarella, and spinach and topped with marinara.

  • Author: Liz Berg
  • 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

Ingredients

  • 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)

Instructions

  1. Cook pasta according to package instructions, drain and cool while preparing the filling.
  2. Preheat oven to 350º. Grease a 9 x 13 baking dish and set aside.
  3. 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.
  4. Bake for about 35 minutes or till hot and bubbly.
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

22 comments on “Spinach Stuffed Pasta Shells”

  1. #Yummy! Thank you Katie (and Happy Birthday) for inspiring this keeper recipe. Love spinach, ricotta and mozzarella =)

  2. This looks amazingly delicious and comforting!

  3. Stuffed shells is a favorite here too Liz! Funny, it’s my picky eater that requests them too:@)

  4. That’s an interesting touch to the usual pasta, dear! Great for potluck too! xoxo

  5. I am also a picky, though somewhat adventurous eater. I would definitely be up for these without the tomato sauce, that’s one thing I have never liked.

  6. Years ago, before the airlines really cared about luggage weight, I bought a gorgeous ceramic jar from Bloomies kitchen shop, in NYC. I loved the jar and really hadn’t thought twice about what it contained: extra large pasta shells. After hanging onto them for a few years, I made something similar with them but they had dried out and basically disintegrated on cooking! Thank goodness it was just for JT and I. Your recipe makes me want to find these shells and cook them again, so gorgeous. JT would love it too! Too bad we’re ending our séjourn in Paris and not Milan! On the plus side, Toronto has the largest Italian population outside of Italy (other than aroma and Milan, I believe) so I’m sure I can find them.

  7. I love stuffed shells and I can skip the meat, too!

  8. We love pasta with spinach at our house too and I am always looking for variations so we are not eating the same dishes over and over. I definitely will have to make this version.

  9. When my friend’s mom made these, they were more popular than pizza at her birthday parties! Always a great way to get kids eating veggies

  10. I have to make this Liz, looks amazing!

  11. I love spinach-based fillings for pasta – these look delicious

  12. The recipe I got from the back of the box was roll your own manicotti but the filling is the same. Love those back of the box recipes. Thanks fo sharing Liz.

  13. I can see why she’d request them – they look delicious!

  14. I love recipes like this! You’ve inspired me, Liz! I like to include more meatless meals too, but my Bill insists on a minimum of meatballs when I do. I think they are connected at their hips!

  15. I’m with Katie – that is the perfect Birthday Diner! Stuffed shells are a favorite in our house as well. It’s one of the few things my husband will eat that is meatless and has veggies in it.

  16. Liz, those look incredible. We have a friend that doesn’t eat red meat, and this looks like a great choice when they come over for easy do ahead meals. Thanks~!!!

  17. Stuffed shells is one of my most favorite comfort food meals! This looks fantastic with the spinach. Perfect meatless meal.

  18. This dish is the very definition of comfort food! My daughter was a previously picky eater (she’s since expanded her culinary horizons!!) and stuffed shells were always a favorite of hers.

  19. This is my dream dinner, love the spinach filling!

  20. I love stuffed shells. But to be honest, the first variation I ever had were of a Mexican flavor profile and I’m thrown when I eat an Italian version. I’ll definitely have to give these spinach ones a go for a Meatless Monday.

  21. This looks very filling and I thing we’d hardly miss the meat.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.