Stuffed Pasta Shells

Stuffed shells with spinach are an icon of Italian-American comfort food. This baked pasta features tender shells generously packed with a cheesy filling and blanketed in a robust spaghetti sauce. It’s a family-style meal guaranteed to bring everyone to the table. This recipe gets bonus points for being make-ahead friendly, so you can prepare it in advance and spend more time with your loved ones. It’s also freezer-friendly, which means hearty and homemade weekend dinners are ready when you need them.

Ingredients for Stuffed Shells with Spinach

• Mozzarella cheese: Shredded mozzarella provides a melty, gooey texture and a mild, creamy flavor that binds the filling together.
• Ricotta cheese: Ricotta adds a rich, creamy texture to the filling and helps to bind the ingredients. It creates a smooth and luscious consistency.
• Frozen chopped spinach: Spinach contributes a mild, earthy flavor and a pop of green color. Be sure to wring out excess water from the spinach before using.
• Jumbo pasta shells: The pasta shells serve as edible containers for the cheesy filling, offering a tender texture when baked.
• Spaghetti sauce: The sauce adds a rich, tangy flavor. It also keeps the pasta shells moist during baking.
• Grated Parmesan: Parmesan adds a sharp, salty, umami-rich flavor and enhances the overall taste of this classic casserole.

Directions    

Step 1: Assemble and bake the shells

Preheat your oven to 350°F. Cook the pasta shells according to the package directions and set aside. In a large bowl, combine the shredded mozzarella cheese, ricotta cheese and thawed, squeezed-dry spinach until well mixed. Carefully stuff each cooked and drained jumbo pasta shell with the cheese mixture. Arrange the stuffed shells in a greased 13×9-inch baking dish, fitting them snugly together. Pour the spaghetti sauce evenly over the shells, covering them completely. Cover the dish with aluminum foil and bake for about 30 minutes or until the dish is heated through and bubbly. If desired, sprinkle grated Parmesan cheese over the top just before serving.

Editor’s Tip: If you prefer fresh spinach, start with 1-1/2 pounds of raw spinach. Cook for three minutes in boiling water then run the drained spinach under cold water to chill. Squeeze out excess water and chop before using in this recipe.

Stuffed Shells with Spinach Variations

• Make the stuffed shells gluten-free: Instead of using a traditional jumbo pasta shell, buy a gluten-free version. (Check that all other ingredients are gluten-free.)
• Swap the greens: Instead of frozen spinach, pick up a package of frozen kale or mixed greens for the filling.
• Try a tomato cream sauce:  Use your favorite tomato cream sauce for a richer version of stuffed shells instead of basic spaghetti sauce.
• Make a mushroom filling: Saute 10 ounces of chopped mushrooms and garlic in olive oil. Combine with ricotta and mozzarella for a filling that is both earthy and creamy.

How to Store Stuffed Shells with Spinach

To store any leftover stuffed shells, first let them cool to room temperature. Then, transfer the shells to an airtight container and refrigerate for up to three days.

Can you freeze stuffed shells with spinach?

Yes. Arrange the shells in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag. This will make it easy to defrost just as many shells as you want. They will stay good in the freezer for up to three months. 

Can you make stuffed shells with spinach ahead of time?  

Yes, you can make stuffed shells with spinach ahead of time. Prepare the shells and stuff them with the spinach and cheese mixture and arrange them in a baking dish and cover with spaghetti sauce. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. You can also freeze the assembled, unbaked shells for up to three months and bake them directly from the freezer.

How do you reheat stuffed shells with spinach? 

To reheat stuffed shells with spinach, preheat your oven to 350°. Place the shells in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Bake for about 25 minutes or until heated through. 

If the shells are frozen, increase the baking time to about 50 minutes and keep them covered with foil until the last 10 minutes to allow the top to brown slightly. You can also reheat individual portions in the microwave by covering them with a microwave-safe cover and heating on medium power for two minutes or until hot.

Stuffed Shells with Spinach Recipe Tips    

How can I make sure my stuffed shells don’t stick to the baking dish?

To prevent the shells from sticking, generously grease your baking dish with cooking spray or a thin layer of olive oil before arranging the stuffed shells. You can also add a thin layer of spaghetti sauce to the bottom of the dish before placing the shells on top.

What goes well with stuffed shells with spinach?

Stuffed shells pair wonderfully with garlic bread, which is perfect for soaking up extra sauce and adds a delightful crunch. A crisp Caesar or green salad offers a refreshing contrast to the richness of the shells, while roasted vegetables like zucchini, bell peppers and cherry tomatoes provide a colorful and nutritious side. 

What’s the best way to ensure the filling is evenly distributed in each shell?

Use a small spoon or a piping bag to fill each shell. Press the filling gently into the shell so it reaches all the way to the bottom. This ensures that every bite has a perfect balance of pasta and filling.