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Cheesy Spinach Stuffed Shells

Cheesy Spinach Stuffed Shells

These Cheesy Spinach Stuffed Shells are one of my family’s easy go-to dinners. They are quick, delicious, and make great left-overs too! They’re also are super cheesy (three cheeses to be exact) so it’s a win with the kids and since they have spinach inside…it’s a mom-win too!


Here are your ingredients:

  • 24 oz marinara sauce (homemade or jarred is fine)
  • 2 tbsp olive oil
  • 12 oz package of jumbo pasta shells
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 15 oz ricotta cheese
  • 5 oz frozen chopped spinach
  • 1 large egg
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp Italian herbs
  • 1/2 tsp black pepper
  • fresh parsley for garnish (optional)

Cheesy Stuffed Shells

The first thing you’ll want to do add your pasta shells to a pot of boiling water and boil them according to the directions on the box. It’s usually around 8 or 9 minutes.

Now while your pasta is boiling, you can combine everything else (besides the red sauce). So add your cheeses, spinach, seasonings, and the egg to a large bowl. (Note: 1 tsp of salt may not seem like enough in this big bowl but the parmesan cheese is pretty salty so you don’t want to add any more than that…and I’m a salt lover. Just trust me 🙂 )

Cheesy Stuffed Shells

Go ahead and stir all of that cheesy goodness together! By the way, this makes a darn good spinach dip if you bake just this mixture in a greased pan…just sayin’  😉

Cheesy Stuffed Shells

Your shells should be about done boiling now so when your timer goes off go ahead and drain them and then rinse them will cool water to stop them from cooking and so you don’t burn your fingers off when trying to stuff them.

Cheesy Stuffed ShellsNow you can get your pan out that you’ll be baking these in. I use this pan, which is my favorite pan ever. It was a gift and I realize the price is bonkers so here is another pan that will work just as well. Cast iron pans conduct and hold heat amazingly so if you’re looking for something that will evenly heat your food and also keep it warm at the table…it’s a great choice!

Now you will want to add some of your red sauce to the coat the entire bottom of your pan so the shells won’t stick. Then you can go ahead and start filling your shells and adding them to the pan. I just use a regular tablespoon.

Cheesy Stuffed Shells

As you stuff then, just lay them stuffing side up in your pan.

Cheesy Stuffed Shells

Now dump the rest of your sauce all over the top! I usually save a little sauce for dipping bread or for anyone who just wants extra sauce on the side.

Cheesy Stuffed Shells

THEN… in case they aren’t cheesy enough…sprinkle the top with some extra parmesan and mozzarella cheese. 🙂 I will just leave the amount up to you.

Cheesy Stuffed Shells

Now cover your pan. If you don’t have a lid, just use aluminum foil. Bake at 350 for 30 minutes covered then, after the 30 minutes, uncover them and bake for another 15 minutes so the cheese gets all melty and bubbly. And that’s it! I usually garnish these Cheesy Spinach Stuffed Shells with a little bit of chopped parsley (basil would be great too) and serve them with a side salad and some garlic bread but I’ll leave that part up to you 🙂

Cheesy Stuffed Shells

Enjoy!

Cheesy Stuffed Shells

Ingredients

  • 24 oz marinara sauce homemade or jarred is fine
  • 2 tbsp olive oil
  • 12 oz package of jumbo pasta shells
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 15 oz ricotta cheese
  • 5 oz frozen chopped spinach
  • 1 large egg
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp Italian herbs
  • 1/2 tsp black pepper
  • fresh parsley for garnish optional

Instructions

  • Bring a large pot of water and your olive oil to boil and cook your shells according to the package directions.
  • While your pasta is boiling, mix together your spinach, egg, garlic powder, salt, black pepper, Italian herbs, and all 3 cheeses
  • When your pasta is done, drain and rinse with cool water to stop them from cooking
  • Add a few spoonfuls of your marinara sauce to the bottom of your pan so the shells will not stick to the pan
  • Begin stuffing your shells using a large tablespoon and lay them in the pan, with the opening facing up
  • Once you're shells are all stuffed and in the pan, cover them with the rest of your marinara sauce
  • Then sprinkle them with more mozzarella and parmesan cheese. (as much or as little as you'd like)
  • Cover your pan with either a lid or aluminum foil and bake at 350 for 30 minutes
  • After the 30 minutes, remove your cover and bake for another 15 minutes until the cheese is bubbly and melted
  • Enjoy!

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4 Comments

  • Reply
    Neicy
    May 26, 2016 at 10:49 pm

    Love the recipes with step-by-step pictures! Keep them coming!

    • Reply
      Coco and Ash
      May 27, 2016 at 12:49 am

      Thank you!! I love writing them! I hope you get to make and enjoy some 🙂

  • Reply
    Chelsea
    May 27, 2016 at 1:42 am

    Love it! Feels like I’m right there in the kitchen with you (minus the wine). Thanks and great job Mindy!!

    • Reply
      Coco and Ash
      May 27, 2016 at 2:18 am

      Thanks Chels!! I’m glad you were able to check out my blog!!:)

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