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!
- 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
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.
While the pasta is cooking, shred and grate mozzarella and parmesan. Set each aside in separate bowls.
In a medium bowl, combine ricotta, parmesan, half the mozzarella, egg yolks, granulated garlic, and parsley. Stir in spinach, salt, and pepper.
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.
Bake the shells in oven until sauce is bubbling and top is golden brown, about 25-20 minutes.
Make it in advance:
- lasts 3-5 days in the refrigerator
- 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.