
stuffed shells with spinach
Stuffed shells with spinach is always a crowd pleaser, and is perfect for making ahead. I highly suggest using my homemade marinara recipe, linked below, but if you’ve got a jar of your fav sauce in the pantry… I’m not judging!


stuffed shells with spinach
Deliciously cheesy, easy to make ahead, and you get your greens in!
ingredients
- 1 c shredded mozzarella
- 1 1/3 c grated parmesan
- 1 box jumbo pasta shells, 12 oz, about 36 shells
- extra virgil olive oil
- 2 15 oz containers ricotta
- 4 lg egg yolks
- 1 T granulated garlic
- 3 T fresh chopped parsley
- 1 10-12 oz bag fresh baby spinach, roughly chopped
- 1 ½ t salt
- ½ t pepper
- 5 c marinara sauce
- 3 T freshly torn basil leaves
instructions
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Bring a large pot of water to a boil, and add a handful of salt. Add the shells, and cook until still quite firm but slightly tender, (about 1-2 min less than the box instructions.) The shells will finish cooking when they are in the oven. Drizzle extra virgin olive oil onto a baking sheet. Drain shells, place on oiled baking sheet, toss in the oil, and allow to cool.
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While the pasta is cooking, shred and grate mozzarella and parmesan. Set each aside in separate bowls.
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In a medium bowl, combine ricotta, parmesan, half the mozzarella, egg yolks, granulated garlic, and parsley. Stir in spinach, salt, and pepper.
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Preheat oven to 350° F. Spoon enough marinara to coat the bottom of a baking dish. Spoon ricotta mixture into each shell, and arrange in baking dish. Top the shells with more marinara, and sprinkle with the rest of the mozzarella.
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Bake the shells in oven until sauce is bubbling and top is golden brown, about 25-20 minutes.
recipe notes
Make it in advance:
- lasts 3-5 days in the refrigerator
Freeze it:
- lasts in freezer 1-2 months
- Before cooking, allow shells to defrost in refrigerator overnight. Cook on 375° F, covered for 50 minutes. Then, uncover, and cook for another 10-15 min, or until cheese is bubbling.
budget friendly cheese freezer friendly Italian food make ahead pasta stuffed
what do you think?
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