This Easy Spinach Stuffed Shells Recipe is the perfect pasta recipe for a busy weeknight! Made with simple ingredients, this dinner recipe is so good!

Discover the ultimate comfort food with this delicious and easy spinach stuffed shells recipe. A symphony of jumbo pasta shells filled to the brim with a delectable spinach and creamy ricotta mixture, all baked to golden brown perfection in a pool of tangy tomato sauce. Crowned with molten mozzarella cheese, it is a feast that will please the entire family. Read on for the full recipe card and let’s delve into this comforting pasta dish!

I learned how to make stuffed shells from my sister in law many many moons ago. I dare to say 10 years ago because I am pretty sure my husband and I weren’t even engaged then. I remember going to Virginia to visit her and my nephew and he introducing me to shells for the first time.

Like a great sister in law she showed me exactly how to make it, because honestly the whole notion of stuffed shells sounded like it was way beyond my culinary capabilities. I would learn that day that it was way easier than it seems and the end result looks phenomenal.

It’s really a matter of mixing different ingredients and stuffing (spooning) the mixture into the shells for baking. I have done stuffed shells with ground beef, cheese only, & ground turkey. 

What I loved the most about this recipe was that it was definitely mostly spinach. It pairs perfectly with a leafy spring salad and it is a rather quick meal, prep time for me was really no more than 20 minutes!

Ingredients

• 12 oz box jumbo shells pasta
• 10 oz bag frozen spinach
• 8 oz part-skim Ricotta cheese
• ¼ cup Parmesan-Reggiano cheese, grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 Tbsp low moisture, part-skim, shredded mozzarella cheese
• 2½ cups Pasta Sauce

Instructions

1. Heat oven to 350 degrees.
2. Add pasta shells to boiling water and cook for 8-10 minutes until almost al dente.
3. Drain pasta shells and spread pasta shells onto a sheet of wax paper to dry.
4. Place spinach in microwave and cook for 5-6 minutes as directed on package.
5. Drain spinach and make sure to remove all of the moisture from spinach until it is dry.
6. In a medium sized bowl, mix spinach, fat-free ricotta cheese, Parmigiano-Reggiano Cheese, salt, garlic powder, and pepper.
7. Using a 9×13 casserole dish, spoon a small amount of pasta sauce to cover the bottom of dish.
8. Next, fill pasta shells with spinach mixture by using a spoon to place mixture inside each pasta shell.
9. Place filled pasta shells face up into casserole dish.
10. Top filled pasta shells with pasta sauce and sprinkle reduced-fat Mozzarella cheese on top.
11. Heat pasta shells in oven for 15-20 minutes and serve hot.

FAQs

What type of pasta is used in this recipe?

We use jumbo shell pasta, as they are the perfect vehicle for the spinach and cheese mixture.

Can I make these ahead of time?

Yes, this recipe is excellent for making ahead. Simply prepare as instructed and then refrigerate, covered in plastic wrap, until you’re ready to bake.

Tips and Tricks

For perfect shells, always cook your pasta to al dente according to the package directions. Then rinse them under cold water to stop the cooking process. Make sure to drizzle a little oil on them to prevent sticking.

For the spinach, using fresh baby spinach is the way to go. Cook it over medium-high heat in a large skillet with a dash of olive oil, until wilted. Remember to squeeze out excess liquid using paper towels to avoid a soggy filling.

Variations

If you’re looking to switch things up, you could add some ground beef to the spinach mixture or replace the ricotta with cottage cheese or cream cheese for a different texture and taste.

For a healthier twist, substitute the regular pasta shells with whole grain jumbo shells.

Where to Serve

This dish is ideal for a family dinner, a potluck, or a dinner party. Pair it with a fresh salad and some crusty bread to create a wholesome meal.

Storage

These spinach stuffed shells store well. Cool the leftover shells to room temperature before placing them in a container with a tight-fitting lid. They can be stored in the refrigerator for up to 3 days.

Common Problems and How to Avoid Them

1. Soggy Pasta: To avoid soggy pasta, do not overcook the shells. Cook them just until al dente, then immediately cool them under cold water.
2. Dry Filling: To prevent a dry filling, make sure the spinach mixture isn’t too dry or too wet. Excess moisture should be removed but leaving a little will keep the filling moist and delicious.
3. Sticking Shells: Prevent the shells from sticking together by tossing them in a little oil after draining.

Tips for Making this Recipe with Kids

This is a great recipe for getting the kids involved in the kitchen. Let them help with the simple tasks such as stuffing the shells or sprinkling the cheese. Also, using different fillings can be a fun way to get picky eaters to try new things.

Topping Options

Before baking, top the shells with an additional sprinkle of parmesan cheese and some fresh basil for an added layer of flavor. Or, for some heat, add a sprinkle of red pepper flakes.

Why This Recipe Works

This recipe is a winner because it combines the comforting textures of pasta and cheese with the nutritional benefits of spinach. The creamy cheese mixture and the fresh spinach are encased in a shell, creating a delicious surprise with every bite.

Whether it’s for your next dinner party or simply a comforting meal on a long day, these easy spinach stuffed shells promise to deliver a cozy culinary hug that will leave you eagerly looking forward to the next time.

So there you have it, a comforting recipe that your family will request time and again. Please leave a star rating if you tried and loved this recipe. Also, feel free to leave your variations and tips in the comments. Happy cooking!

What are some other fun pasta recipes to try?

If you are looking for more amazing delicious pasta recipes be sure to check out this comprehensive list –>  The Best Pasta Recipes For Weeknight Dinners!