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Grab some jumbo pasta shells and stuff 'em with a creamy mix of cheese and cooked spinach—finish the whole thing off with tangy tomato sauce. You get a warm, cozy dish that's perfect for any night when you're feeding your crew or want vegetarian comfort food that really hits the spot.
The first time I put these together was for a friend's potluck, and folks kept coming up to me asking how I made them. Even my pickiest eaters beg for these cheesy shells every time.
Tasty Ingredients
- Jumbo pasta shells: Go for intact, nicely-shaped pasta shells—these are perfect for packing with the filling.
- Ricotta cheese: Pick whole milk if you want top-notch creaminess, but you can do part-skim if you're looking to lighten it up. This is the base of your filling.
- Shredded mozzarella cheese: Freshly shredded is best for a super gooey cheese pull, but use whatever you have on hand.
- Grated Parmesan cheese: Grab a block of Parmigiano Reggiano and grate it yourself if you want a big flavor boost. Adds a sharp bite to the filling.
- Large egg: Helps everything stick together so your filling doesn't spill out. Fresh eggs work great here if you've got access!
- Fresh or frozen spinach: Fresh wilts down super fast, but frozen works fine—just make sure to squeeze out the water really well.
- Garlic: Use nice, firm cloves; mince them up to give your filling loads of flavor.
- Marinara sauce: Pick your fave tomato sauce, homemade or jarred, to bring the dish together.
- Olive oil: This one's for cooking your spinach and garlic. Extra-virgin brings out a nice aroma.
- Italian seasoning: Dried herbs bring that classic Italian vibe.
- Salt and black pepper: Use freshly cracked pepper if you can—it makes a difference.
- Fresh basil leaves for garnish: Totally optional, but a little basil on top looks and smells awesome.
Simple How-To
- Bake the Dish:
- After your shells are filled and set in the pan, pour the rest of the marinara over the top and sprinkle with leftover mozzarella. Cover tight with foil and bake for twenty minutes, then uncover, and keep baking about ten more minutes so you get bubbly, golden cheese. Let it hang out a few minutes before serving so everything can settle—then dig in.
- Fill the Shells:
- Crank your oven to temperature. Add a cup of marinara sauce to the bottom of your baking dish. Use a spoon to pack the cheesy spinach mixture into each pasta shell—don't jam them too tight. Place them open side up in the pan, all snuggled together.
- Mix up the Filling:
- Toss ricotta, half your mozzarella, Parmesan, and egg into a bowl. Over medium heat, warm olive oil, then add minced garlic—let it get fragrant, about 30 seconds. Toss in your spinach and cook until wilted, getting rid of any extra liquid. Scrape all that into your cheese mix, stir, and season up with salt, pepper, and Italian seasoning.
- Boil Your Pasta Shells:
- Start these off in well-salted, boiling water and cook them just until tender but still holding their shape. Give 'em a stir so they don't get stuck together. Once they're cooked, drain and lay them out flat on a plate so they cool and don't break before stuffing.
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Parmesan is my absolute favorite part of this dish. It's so nutty and bold, it totally wakes up the whole filling. Grating it fresh always reminds me of the old days in the kitchen with my grandma, just before the family showed up for Sunday dinner.
Storing Leftovers
Stash any shells you don't eat in a tight container in the fridge and they'll keep for up to three days. If you're making ahead, build the whole thing and stick it in the fridge or freezer with a top on it. Heat up leftovers with a splash more marinara and bake it covered—that way your shells stay nice and moist.
Swap Outs
If you're in a hurry, go for frozen spinach, just press out all the water once it's thawed. Cottage cheese can totally stand in for ricotta and makes it lighter but still smooth. Want some smokiness? Drop in smoked mozzarella or even roasted red peppers for a twist.
Ways to Serve
Set these shells next to a sharp green salad and toasted garlic bread or your favorite focaccia. They're awesome as part of a spread—add some roasted veggies or a classic antipasto platter if you've got friends coming over.
Where It's From
Dishes that use stuffed pasta have their roots in Italian comfort cooking. While these big shells are a stateside riff, Italian meals are full of cheesy, filled pastas like cannelloni and manicotti—it’s easy to see why everyone loves them at a big family gathering.
Common Recipe Questions
- → How do you stop shells from sticking to each other?
Don’t overcook the shells—just cook till they’re firm. Once drained, toss them with a splash of olive oil. They won’t clump, and it’s way easier to fill.
- → Is frozen spinach okay instead of fresh stuff?
Totally! Thaw it first and squeeze out as much water as you can before adding it to your cheese mix.
- → Which cheese works best for stuffing?
Go for full-fat ricotta if you want it super creamy. Part-skim is fine for a lighter bite. A bit of mozzarella and Parmesan makes it extra tasty.
- → How do you switch up the filling?
Toss in sautéed mushrooms, sun-dried tomatoes, or a handful of fresh basil or parsley for a fresh twist.
- → Can you get these ready beforehand?
You sure can. Prep and chill or freeze the shells. When ready, thaw if frozen, then bake 'til browned and bubbly.