Cheesy Stuffed Shells with Spinach
Jumbo pasta shells filled with a creamy spinach-cheese mixture, baked until golden and bubbly for a comforting weeknight meal. This italian-inspired pasta ready in about 45 minutes pairs jumbo pasta shells, ricotta cheese, frozen spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup frozen spinach
- 1 cup shredded mozzarella cheese
- 1.5 cups marinara sauce
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook 16 jumbo pasta shells in a large pot of salted boiling water for 8 minutes until tender, then drain and rinse under cold water to prevent sticking.
- Step 2: Squeeze excess water from 1 cup frozen spinach using a clean kitchen towel. In a bowl, mix 1 cup ricotta, 1 cup squeezed spinach, 1/2 tsp garlic powder, and 1/4 tsp salt until smooth.
- Step 3: Spoon the ricotta-spinach mixture into each drained pasta shell using a spoon, filling each halfway, then arrange shells in a greased 9x13-inch baking dish.
- Step 4: Pour 1.5 cups marinara sauce over the shells, ensuring they're mostly covered. Top with 1 cup shredded mozzarella. Bake for 25 minutes until the cheese is golden and bubbly, then let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheesy Stuffed Shells with Spinach take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheesy Stuffed Shells with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jumbo pasta shells from drying out.
Can I substitute ingredients in Cheesy Stuffed Shells with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Stuffed Shells with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cheesy Stuffed Shells with Spinach?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
