Spinach Stuffed Shells
Spinach Stuffed Shells is a quick, wholesome vegetarian meal recipe that can be made ahead of time! A rich and filling meatless dish with three varieties of cheese is the ideal cozier, family-friendly meal and is ideal for hungry appetites.
Spinach Stuffed Shells Ingredients
- 12 ounces of large pasta shells in one package.
- 15 ounces of softened ricotta cheese and two packages of frozen, 10-ounce containers of spinach.
- 14 cups of grated Parmesan cheese and 2 cups of shredded mozzarella cheese are combined.
- 1 egg
- 1 tablespoon freshly chopped basil (or 1 teaspoon dried basil)
- Salt, 1/2 teaspoon
- 1/2 tsp. of garlic powder
- 1 (24-ounce) container of marinara sauce (equivalent to roughly 2 12 cups)
- Spray a 9 by 13-inch dish with cooking spray and preheat the oven to 350 degrees F. Place half of the marinara sauce in the dish’s bottom. Keep the remaining sauce for later.
- Prepare the pasta as directed on the package; channel and wash under chilly water.
- Squeeze the spinach to remove all of the liquid. For this, I like to use a dish towel. Just keep squeezing until as much water as possible comes out. In a large bowl, place the spinach.
- In the bowl with the spinach, thoroughly combine the ricotta, 12 cups of mozzarella, Parmesan, egg, basil, salt, and garlic powder with a fork. If you like, you can sprinkle some nutmeg on top. Fill approximately two tablespoons of the spinach mixture into each shell.
- Open side down, arrange the stuffed shells in the prepared baking dish. Top with the remaining half of the marinara sauce. Sprinkle with remaining ½ cup of mozzarella.
- Bake for about 30 minutes, covered with foil, or until heated through. During the last 5 to 10 minutes, take off the foil cover to let the cheese get a little bit crispy on top.
- Only about half of the box of pasta shells (about 20 total) will be required; However, I recommend cooking the entire box because many of the shells will break while cooking and cannot be used for stuffing.
- To get ready: Follow the instructions to assemble the stuffed shells in the baking dish. Refrigerate for up to 24 hours with a cover.
- Can Spinach Stuffed Shells be frozen? Yes! The stuffed shells should be assembled as directed in the baking dish, then frozen prior to baking. The shells can be stored in the freezer for up to three months when tightly wrapped. At the point when prepared to heat, you can either defrost the stuffed shells in the cooler short-term (and prepare as per the recipe directions); Alternately, you can bake the frozen casserole for 50 to 60 minutes at 350 degrees (or until heated through). Make sure to take the foil off in the last five to ten minutes of baking to let the cheese brown on top.
- How many filled shells should each person have? I for the most part expect around 2-3 shells for each individual. Smaller eaters may prefer 2, while those with larger appetites may prefer 4. This recipe typically serves six to eight people and produces approximately 22 stuffed shells.
- This recipe makes enough for eight people because it makes a large batch. You can freeze one of the stuffed shells for later use by dividing them between two smaller baking dishes of 8 inches if you are feeding a smaller family.
- Simply add 1/2 pound of cooked ground beef or ground Italian sausage to the marinara sauce to make the Spinach Stuffed Shells with Meat Sauce.
- Cottage cheese can be used in place of ricotta to make these Spinach Stuffed Shells. To avoid a watery filling, I recommend using whipped cottage cheese or straining some of the liquid out of the cottage cheese first.
Serving: 1/8 of the recipe
Saturated Fat: 7.1g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 3g