Tasty Spinach Cheese Stuffed Shells

Turn an ordinary weeknight meal into an Italian treat with these Cheese and Greens Filled Shells. Blending three types of cheese with soft spinach and well-cooked pasta makes a dish that's better than what you'd get at many Italian eateries, yet it's surprisingly easy to whip up in your kitchen.

I stumbled on this dish during my meatless cooking days, and now it's my favorite comfort dish. Even my husband who loves meat asks for these shells all the time, particularly when it's cold outside and we want something hot and filling.

Key Ingredients Breakdown

• Jumbo pasta shells: Go for better brands that won't fall apart while cooking
• Ricotta cheese: Full-fat works best for a smoother filling
• Fresh spinach: Tastes and feels much nicer than the frozen kind
• Mozzarella: Grate it yourself for better melting
• Parmesan: Older Parmigiano-Reggiano brings more taste
• Marinara sauce: Pick your top choice or make it at home
• Fresh garlic: Can't skip this for true Italian flavor

Simple Cooking Instructions

Getting Shells Ready:

Fill a big pot with water and bring to a hard boil. Throw in lots of salt. Cook shells until they're firm but not crunchy. Pour off water and spread shells on a sheet to keep them apart. Add a bit of olive oil while they cool down.

Making The Veggie Mix:

Warm oil in a wide pan until it glistens. Cook onions until see-through. Toss in garlic just for a few seconds. Add spinach in small batches until soft. Let everything cool a bit before mixing further.

Putting The Filling Together:

Stir all cheeses until smooth. Add the cooled veggie mix. Add plenty of seasoning. Give it a taste before putting in the egg. Mix just enough to blend everything.

Stuffing Your Shells:

Cup a shell in your hand. Spoon in a big dollop of filling. Place filled shells next to each other. Pour sauce all over them. Add extra cheese on top if you want.

Oven Time:

Put foil over your dish. Bake until the edges bubble. Take foil off for the last few minutes. Let it sit before you dig in.

Pin it

My nonna always told me the trick to awesome stuffed shells was getting the right amount of filling in each pasta piece. "Be generous with the filling," she'd remind me, and boy was she on the money.

Picking The Right Sauce

After making this dish tons of times, I've noticed that sauce really matters. Store sauce works fine, but sometimes I throw together a quick homemade version by cooking garlic in olive oil and adding crushed fancy tomatoes. That little bit of extra work takes the whole meal up a notch.

Prep Ahead Perks

These shells actually taste better when you put them together a day early. The pasta soaks up more flavor, and the cheese gets even creamier. I often make two batches at once, cooking one for dinner and saving the other in the freezer for busy nights.

Getting The Right Feel

To keep your shells from getting waterlogged, you need to drain both the pasta and spinach properly. I've found that pushing the cooked spinach against a fine strainer with a spoon gets rid of extra water without losing any good stuff.

Smart Freezing Advice

When I freeze these, I place the filled shells on a tray until they're solid, then move them to a freezer bag. This stops them from sticking to each other and lets me grab just a few at a time later on.

Fun Twists To Try

I've played around with different mix-ins over time. Adding cooked mushrooms brings a rich earthiness, while chopped sun-dried tomatoes add a sweet-tangy kick. In summer, fresh herbs from my garden bring a lovely brightness.

What To Serve With It

A basic arugula salad with lemon dressing cuts through the richness of the shells perfectly. When friends come over, I add some crusty garlic bread and open a nice bottle of Italian red wine.

Pin it

These cheese and spinach filled shells have grown beyond just another recipe in my cooking routine – they're my way of celebrating real Italian comfort food. Whether it's just a family dinner or a special gathering, they always get compliments. The mix of smooth cheese, tender spinach, and just-right pasta creates something truly special. Every time I make them, I remember that sometimes basic ingredients, handled with love and care, make the most satisfying meals.

Frequently Asked Questions

→ Can I make these shells ahead of time?

Sure thing, you can put them together up to a day early and keep them in the fridge until baking time.

→ Can I freeze these stuffed shells?

Absolutely, they'll keep in the freezer for up to 3 months. Just let them thaw overnight before you cook them.

→ Can I swap in frozen spinach?

For sure, just make sure you thaw it and squeeze out all the extra water first.

→ Why do you need an egg in the filling?

The egg works like glue to hold all the cheese stuff together and makes it bake up with a nicer texture.

→ Can I play around with different cheeses?

Definitely, you'll want to keep the ricotta, but feel free to switch up the other cheeses to match what you like.