Spinach Stuffed Shells Recipe

Name: Spinach Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 36 jumbo pasta shells; 32 ounces ricotta cheese; 2 (10 ounce) packages frozen chopped spinach, thawed and drained; ¾ cup grated parmesan cheese or ¾ cup romano cheese; 14-½ cup chopped onion; 2 teaspoons dried basil; 4 garlic cloves, minced; 2 (5 1/2 g) packetsherbox instant chicken bouillon granules; ¼ teaspoon dried thyme leaves; 1 egg; ½ cup shredded mozzarella cheese, plus; ½ cup shredded mozzarella cheese (divided); 3 ½ cups spaghetti sauce (sometimes I make my own sauce. Other times I use a jar sauce that is meant for baked pasta dishes. I)

Servings: persons

36 jumbo pasta shells
32 ounces ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
¾ cup grated parmesan cheese or ¾ cup romano cheese
14-½ cup chopped onion
2 teaspoons dried basil
4 garlic cloves, minced
2 (5 1/2 g) packetsherbox instant chicken bouillon granules
¼ teaspoon dried thyme leaves
1 egg
½ cup shredded mozzarella cheese, plus
½ cup shredded mozzarella cheese (divided)
3 ½ cups spaghetti sauce (sometimes I make my own sauce. Other times I use a jar sauce that is meant for baked pasta dishes. I)

1
Preheat oven to 350 degrees F.
2
Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil.
3
Cook until noodles are just tender; drain well.
4
I usually set them on wax paper and make sure they are dried off before I stuff them.
5
Squeeze spinach dry.
6
Combine spinach, ricotta, Parmesan cheese, basil, thyme, chicken bouillon, 1/2 cup mozzarella, onion and garlic in a large mixing bowl.
7
Season with salt and pepper if desired.
8
Add egg.
9
Mix well.
10
Spread 1/2 cup sauce evenly over the bottom of a 9x13 inch baking dish.
11
Fill each pasta shell with the spinach cheese mixture.
12
Arrange the shells, filling side up in the baking dish.
13
Spoon remaining sauce over the shells.
14
Sprinkle remaining mozzarella cheese on top of the shells.
15
(Sometimes I use shredded Romano cheese instead. )
16
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30-40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 36 jumbo pasta shells, 32 ounces ricotta cheese, 2 (10 ounce) packages frozen chopped spinach, thawed and drained, ¾ cup grated parmesan cheese or ¾ cup romano cheese, and more.

Yes, Spinach 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.

Spinach Stuffed Shells

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