Stuffed Spinach and Cheese Shells: The Ultimate Comfort Food Recipe
Introduction to Stuffed Spinach and Cheese Shells
Stuffed Spinach and Cheese Shells are a delightful dish that combines the richness of cheese with the nutritional benefits of spinach, all enveloped in tender pasta. This recipe is not only delicious but also a great way to sneak some greens into your meal. Perfect for family dinners or gatherings, these stuffed shells are sure to please everyone at the table!
A Personal Story Behind My Stuffed Spinach and Cheese Shells Journey
Growing up, my grandmother would make stuffed pasta shells for special occasions. The kitchen would be filled with the aroma of garlic and melted cheese, creating an atmosphere of warmth and love. As I grew older, I realized how comforting and satisfying this dish truly is. It reminds me of family gatherings and the joy of sharing a meal with loved ones. Now, I love to pass down this recipe, keeping the tradition alive and sharing the happiness it brings.
What Makes This Stuffed Spinach and Cheese Shells Recipe Special?
This recipe stands out due to its creamy cheese filling combined with the vibrant taste of spinach. The blend of ricotta, mozzarella, and Parmesan cheeses creates a rich, gooey texture that perfectly complements the pasta shells. Not to mention, the marinara sauce adds a tangy contrast that enhances the overall flavor. This dish is also versatile; you can easily modify it by adding ground beef or turkey for a heartier meal. It’s a wholesome, comforting dish that is not only easy to prepare but also a crowd-pleaser.
The Full Stuffed Spinach and Cheese Shells Recipe
Ingredients
- 18-20 jumbo pasta shells
- 1-2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz. Ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- 2 tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- Fresh parsley, to garnish
- Seasonings:
- 1/2 tsp Salt
- 1/4 tsp pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the pasta shells in salted water for 1 minute less than al dente, approximately 13 minutes. Drain and rinse with cold water. Set aside. (Tip: Rinsing with cold water will stop the cooking process and prevent them from sticking together.)
- In a large skillet over medium heat, heat olive oil and sauté garlic for 1 minute. Add spinach and cook until wilted, about 3 minutes. Set aside to cool.
- In a large bowl, combine ricotta cheese, salt, pepper, basil, parsley, oregano, half of the mozzarella, and most of the Parmesan cheese. Reserve some Parmesan for topping. Add cream cheese and egg, mix well. Fold in the cooled spinach and garlic. (Tip: Make sure the spinach is cooled to avoid cooking the egg when mixed.)
- Spread half of the marinara sauce in a 9×13-inch casserole dish. Fill each pasta shell with the cheese mixture and place in the dish.
- Pour the remaining marinara sauce over the shells. Top with the rest of the mozzarella and Parmesan cheeses.
- Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden. (Tip: For a crispy cheese topping, broil for the last 2-3 minutes.)
- Garnish with fresh parsley and serve with Garlic Bread with Cheese! (Tip: A side salad pairs wonderfully with this dish for a complete meal.)
Serving Suggestions and Variations for Stuffed Spinach and Cheese Shells
These stuffed shells can be served as a main dish or as a side alongside grilled chicken or fish. For those who enjoy a meaty twist, consider adding cooked ground beef or turkey to the cheese mixture. You can also try different cheeses for the filling, such as feta or goat cheese, for a unique flavor profile. Pairing them with a simple garden salad or garlic bread makes for a complete, satisfying meal.
Frequently Asked Questions About Stuffed Spinach and Cheese Shells
Can I prepare these shells in advance?
Yes! You can assemble the shells a day ahead, cover them, and store them in the refrigerator. Just bake them before serving.
Can I freeze stuffed spinach and cheese shells?
Absolutely! Once baked, let them cool completely before freezing. Store in an airtight container for up to 2 months. Reheat in the oven until heated through.
What can I serve with stuffed spinach and cheese shells?
These shells pair well with a variety of sides, including garlic bread, a fresh salad, or steamed vegetables for a balanced meal.
Stuffed Spinach and Cheese Shells
Equipment
- 9x13-inch casserole dish For baking the stuffed shells.
Ingredients
Main Ingredients
- 18 pieces jumbo pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 4 cups spinach
- 15 ounces Ricotta cheese
- 0.5 cup Parmesan cheese grated
- 3 cups mozzarella cheese shredded and divided
- 2 tablespoons cream cheese
- 1 pieces egg
- 24 ounces marinara sauce
- 1 bunch fresh parsley to garnish
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the pasta shells in salted water for 1 minute less than al dente, approximately 13 minutes. Drain and rinse with cold water. Set aside. (Tip: Rinsing with cold water will stop the cooking process and prevent them from sticking together.)
- In a large skillet over medium heat, heat olive oil and sauté garlic for 1 minute. Add spinach and cook until wilted, about 3 minutes. Set aside to cool.
- In a large bowl, combine ricotta cheese, salt, pepper, basil, parsley, oregano, half of the mozzarella, and most of the Parmesan cheese. Reserve some Parmesan for topping. Add cream cheese and egg, mix well. Fold in the cooled spinach and garlic. (Tip: Make sure the spinach is cooled to avoid cooking the egg when mixed.)
- Spread half of the marinara sauce in a 9x13-inch casserole dish. Fill each pasta shell with the cheese mixture and place in the dish.
- Pour the remaining marinara sauce over the shells. Top with the rest of the mozzarella and Parmesan cheeses.
- Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden. (Tip: For a crispy cheese topping, broil for the last 2-3 minutes.)
- Garnish with fresh parsley and serve with Garlic Bread with Cheese! (Tip: A side salad pairs wonderfully with this dish for a complete meal.)