Cheesy Spinach Stuffed Shells

Cheesy Spinach Stuffed Shells are pure comfort and always find their way to my dinner table when I want something family pleasing classic and irresistibly creamy. The combination of melty cheese and savory spinach tucked inside tender pasta shells, all baked in bubbling tomato sauce, makes this a dish I make for potlucks, holidays, or just because I need a little warmth on a busy weeknight.

The first time I baked up these shells was when my mom visited for Sunday supper. The kitchen smelled incredible and we could not wait for it to come out of the oven. Now I make them anytime I am craving cozy Italian flavors without the fuss.

Ingredients

• Large pasta shells: These sturdy shells hold lots of cheesy filling Look for unbroken shells when buying
• Spaghetti sauce: Use your favorite brand or a homemade version for the base and topping
• Diced onion: White or yellow onion adds depth Choose onions that are firm with no soft spots
• Garlic: Fresh minced garlic brings essential flavor Smash cloves for easy peeling and mincing
• Fresh baby spinach: Tender greens that wilt perfectly into the filling Go for bright vibrant leaves
• Whole milk ricotta cheese: Rich and creamy ricotta brings the classic texture Use a good quality for the best taste
• Freshly grated parmesan cheese: Adds sharpness and depth Grate your own for freshness
• Italian seasoning blend: Provides that classic herb mix I like the salt free Mrs Dash for full control
• Garlic powder: Boosts the overall savoriness Choose a fragrant powder
• Dried parsley: Adds color and gentle flavor
• Dried basil: Evokes classic Italian flavor
• Crushed red pepper flakes: Lends a gentle heat Use more or less to taste
• Dried oregano: Earthy and robust
• Salt and pepper: To season every layer Taste as you go for best results
• Large eggs: Optional for extra fluffiness in the filling Farm fresh eggs have the most flavor
• Freshly grated mozzarella cheese: For that ooey gooey top layer Grate your own for smooth melt

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit so it is ready when you need it

Prep the Baking Dish:

Spread a layer of spaghetti sauce one inch thick on the bottom of your glass baking dish for a flavorful base If you love sauce do not be shy about adding a bit more

Boil the Pasta Shells:

Bring a large pot of salted water to a boil and add a drizzle of oil to prevent sticking Cook shells for around eleven minutes until just tender Al dente is best since they will cook more in the oven Drain carefully and set aside on a work surface

Prep the Aromatics and Veggies:

While your pasta boils dice onions mince garlic and chop spinach to save prep time Always measure your remaining ingredients now for a quick workflow

Sauté the Aromatics:

Heat a small pan on medium high Add your diced onions and minced garlic Cook for about five minutes until onions are translucent and fragrant Stir constantly to avoid burning

Mix the Filling:

In a spacious bowl combine ricotta cheese grated parmesan chopped spinach dried herbs and seasonings Add in the sautéed onions and garlic Mix until fully blended For a fluffier texture whisk one to two eggs lightly and fold into the mixture until just incorporated

Stuff the Shells:

Using a small spoon gently fill each cooked shell with a generous dollop of the cheese spinach mixture Arrange shells snugly in the prepared baking dish open side up

Add Sauce and Cheese:

Drizzle extra spaghetti sauce over the shells if you love them saucy For a less saucy result skip this step Sprinkle mozzarella and a bit more parmesan over the top Add crushed red pepper or basil if you want extra flavor

Bake the Shells:

Cover the baking dish lightly with foil Bake for twenty to thirty minutes until the filling is piping hot and the sauce is bubbling For glorious melted cheese remove the foil in the final five to ten minutes

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I have always loved how the nutty parmesan brings everything together My kids like sneaking little mozzarella piles on top before baking and sometimes we add extra red pepper for a kick Cheesy Spinach Stuffed Shells have been our family birthday request for as long as I can remember

Storage Tips

Stuffed shells store beautifully Cover any leftovers tightly and refrigerate for up to four days They reheat best in the oven with a splash of extra sauce added to keep everything moist If you want to freeze them assemble up to the baking step wrap well and freeze for up to two months Thaw overnight before baking

Ingredient Substitutions

If you are out of spinach try using chopped kale or Swiss chard for a heartier filling Cottage cheese can stand in for ricotta in a pinch Just blend until smooth For a lighter version reduce the parmesan or mozzarella Or add in finely diced mushrooms or cooked chicken for more texture and flavor

Serving Suggestions

Pair Cheesy Spinach Stuffed Shells with a simple arugula salad and a warm baguette for a complete meal I love serving this dish for gatherings since it impresses a crowd but needs no last minute attention Leftovers make a perfect packed lunch next day

A Bit of History

Italian stuffed pasta dishes like these shells originated in regions looking to stretch small amounts of cheese and greens into hearty satisfying meals While classic Italian versions use manicotti or cannelloni shells the jumbo pasta shell has become a much loved American adaptation that packs in even more glorious filling

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Once you have made these cheesy spinach stuffed shells, you will want them again and again. Their comforting flavors and bubbly cheese will make them a family favorite for years to come.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach works well. Squeeze out excess moisture to prevent a watery filling.

→ Is it necessary to add eggs to the cheese filling?

Eggs help bind the filling and create a fluffier texture, but you can leave them out for a denser cheese filling.

→ Can I prepare stuffed shells in advance?

Yes, assemble shells and refrigerate covered for up to a day. Add sauce and cheese just before baking for best results.

→ What’s the best pasta shape if I can’t find large shells?

Manicotti tubes or cannelloni are good alternatives, as both can be filled and baked similarly.

→ How do I prevent pasta shells from sticking?

Boil with a little salt and oil, then drain and toss gently with oil to keep shells separated while filling.

→ Can the dish be made without parmesan?

If you prefer, substitute with more mozzarella or try another hard cheese for a similar savory kick.