For a richer flavor, consider adding a touch of nutmeg to the spinach-cheese filling. Ensure the spinach is thoroughly drained to prevent a watery filling. To prevent the shells from sticking together after boiling, toss them lightly with olive oil. Feel free to experiment with different cheeses in the filling, such as mozzarella or provolone. Garnish with fresh basil or parsley before serving for a pop of color and freshness.
Spinach and Cheese Stuffed Pasta Shells
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS631
Indulge in a comforting culinary masterpiece with these magnificent jumbo pasta shells, each one generously filled with a creamy, cheesy spinach mixture that will delight your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate95 g
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Cholesterol59 mg
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Fiber10 g
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Protein33 g
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Saturated Fat11 g
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Sodium1004 mg
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Sugar16 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View Bring a large pot of salted water to a rolling boil. Gently add the pasta shells and cook until al dente, about 8-10 minutes. Drain well and set aside to cool slightly. (15 minutes)
03 Step
Recipe View While the pasta is cooking, squeeze the thawed spinach completely dry using a clean kitchen towel or cheesecloth. Place the drained spinach in a large mixing bowl. (5 minutes)
04 Step
Recipe View Add the ricotta cheese, 1/3 cup of the Parmesan cheese, crushed fennel seeds, dried basil, and minced garlic to the bowl with the spinach. Season generously with salt and freshly ground black pepper. Mix all ingredients thoroughly until well combined. (5 minutes)
05 Step
Recipe View Spread 1/2 cup of spaghetti sauce evenly over the bottom of a 9x13-inch baking dish. (2 minutes)
06 Step
Recipe View Carefully fill each cooked pasta shell with the spinach-cheese mixture. (20 minutes)
07 Step
Recipe View Arrange the filled shells, filling-side up, in the baking dish. Spoon the remaining spaghetti sauce evenly over the shells. Sprinkle the remaining Parmesan cheese generously over the top. (5 minutes)
08 Step
Recipe View Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. (45 minutes)
09 Step
Recipe View Let the stuffed shells rest for a few minutes before serving. (5 minutes)
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Ethyl Deckow
May 4, 2025This recipe was a hit! My family loved it, and it was surprisingly easy to make.
Gabe Treutel
Nov 29, 2024This recipe is a keeper! Easy to follow and the results are amazing.
Ethel Abbott
Jul 28, 2024I added some browned Italian sausage to the filling, and it was a game-changer! So good!
Tatyana Lind
Jan 18, 2024The fennel seed adds such a unique and delicious flavor to the filling. I'll definitely be making this again!
Chanelle Glover
Nov 10, 2023Next time I will make a double batch so I can freeze some for later.
Turner Larkin
Mar 19, 2023Consider using fresh spinach instead of frozen. Just be sure to wilt it down and squeeze out all the excess moisture.
Aimee Prohaska
Jan 14, 2023My kids are picky eaters, but they devoured these stuffed shells. Thank you for such a great recipe!
Korbin Douglas
Jan 4, 2023I made this for a potluck, and everyone raved about it. It's a crowd-pleaser for sure!
Shanon Mitchell
Sep 14, 2022I've tried other stuffed shells recipes before, but this one is by far the best. The filling is so flavorful!