Spinach And Cheese Stuffed Shells Recipe

Name: Spinach And Cheese Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) box jumbo pasta shells (or more if you plan to double the recipe and freeze one casserole); 2 cups chopped fresh spinach; 1 medium onion, chopped; 2 garlic cloves, Minced; 1 (15 ounce) container ricotta cheese; 1 (8 ounce) package cream cheese, softened; 1 2/3 cups shredded parmesan cheese; 1 large egg, Lightly Beaten; 1 tablespoon dried parsley flakes; 1 teaspoon italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups shredded mozzarella cheese, divided; 3 cups prepared spaghetti sauce (again more if you plan to double the recipe)

Servings: persons

1 (12 ounce) box jumbo pasta shells (or more if you plan to double the recipe and freeze one casserole)
2 cups chopped fresh spinach
1 medium onion, chopped
2 garlic cloves, Minced
1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 2/3 cups shredded parmesan cheese
1 large egg, Lightly Beaten
1 tablespoon dried parsley flakes
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
3 cups prepared spaghetti sauce (again more if you plan to double the recipe)

1
Cook Shells according to package directions. Be careful not to overcook them or they will tear easily. Drain and set shells out so they don't stick together.
2
Preheat Oven to 350 degrees.
3
Lightly grease 9 x 13 baking dish (2 if you are doubling the recipe).
4
In large bowl, combine all ingredients except spaghetti sauce and 1 cup of mozzarella cheese. Spoon into shells.
5
Spread a small layer of spaghetti sauce in bottom of casserole dish. Arrange filled shells over sauce and top with remaining sauce. Cover tightly with aluminum foil. (If you are making one to freeze - freeze after this step.).
6
Bake covered for 40 minutes. Uncover, sprinkle with remaining mozzarella cheese and bake uncovered for 5 to 10 more minutes.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12 ounce) box jumbo pasta shells (or more if you plan to double the recipe and freeze one casserole), 2 cups chopped fresh spinach, 1 medium onion, chopped, 2 garlic cloves, Minced, and more.

Yes, Spinach And Cheese Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Cheese Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions