spinach stuffed shells

Spinach Stuffed Shells are an easy and healthy vegetarian dinner recipe that can be prepared in advance!

Spinach Stuffed Shells

(12 ounce) package jumbo pasta shells

(10 ounce) packages frozen chopped spinach, thawed

ricotta cheese

mozzarella cheese, divided

Parmesan cheese

basil

salt

garlic powder

Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.

Prepare pasta according to package instructions; drain and rinse under cold water.

Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.

Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired. Stuff each shell with about 2 tablespoons of the spinach mixture.

Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining half of the marinara sauce over top. Sprinkle with remaining ½ cup of mozzarella.

Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese to get a little bit crispy on top.

https://www.youtube.com/watch?v=qHe38MpV3bU

Spinach Stuffed Shells is an easy and healthy vegetarian dinner recipe that can be prepared in advance! With three types of cheese, the ultimate cozy, family-friendly meal is a hearty and satisfying meatless dish that’s perfect for hungry appetites. 

Grab the full recipe here: https://www.theseasonedmom.com/spinach-stuffed-shells/

Spinach Stuffed Shells is also a simple and healthful vegetarian meal recipe! With three-kinds of cheese, the delicious comfy, family-friendly meal is a hearty and satisfying sweet dish that is ideal for hungry appetites.

spinach (thawed (about 10 oz))

jumbo pasta shells ((about 12 oz))

parmesan cheese

mozzarella cheese (divided)

marinara sauce ((about 2 ½ cups total))

Preheat oven to 350°F. Spray a 9 x13&quot; dish with cooking-spray. Then pour half of this marinara-sauce to the bottom of the dish. Save the remainder of the sauce for later.

Meanwhile, prepare the pasta according to package directions then drain and rinse under cold-water.

Squeeze All the liquid from the spinach. You can use a dish-towe and just keep grinding till you squeezing as much water as you can.  Then put greens in a large-bowl.

Add the ricotta, 1 ½ cups of the mozzarella, parmesan, egg, garlic powder, basil and salt, into the bowl with the spinach and stir very well with a fork to blend.

Add a pinch of optional nutmeg, if desired. Stuff each shell with about 2 tbsp of the spinach mix.

Arrange stuffed-shells in the prepared baking-dish, then open side-up. Pour remaining portion of the marinara-sauce on top and sprinkle with remaining ½ cup of mozzarella.

Cover with foil and bake for 30 minutes, or till heated through.

Remove the foil cover during 5-10 minutes to permit the cheese to just a bit crispy on top.

Easy Crock Pot Turkey Stuffed Shells with Spinach are the perfect make-ahead dinner for the family! Stuff each dry shell with a turkey spinach ricotta mixture then smother with sauce and cheese! The ultimate comfort food bite! 

Crock Pot Turkey Stuffed Shells with Spinach

jumbo shells

avocado oil

red onion

garlic

turkey

dry oregano

dry basil

dry parsley

salt and pepper

spinach

mozzarella cheese

parsley

Sauté Turkey &amp; Spinach

Heat a large skillet to medium high heat. Add avocado oil and diced onions. Cook until translucent, about 3-4 minutes. Add garlic to the pan and saute for 30 seconds. Next add in the ground turkey. Cook turkey until no longer pink, about 5-7 minutes. Add in the fresh spinach and cook until the spinach is wilted, about 1-2 minutes.

Make Filling

In a large bowl add ricotta cheese, turkey spinach mixture, oregano, basil, parsley, garlic powder, salt and pepper. Stir to combine everything.

Stuff Shells

Stuff each jumbo shell with spinach turkey ricotta mixture.

Layer Crock Pot with Prepared Shells

Add 3 cups of marinara sauce to the bottom of the slow cooker. Place 14 stuffed shells on top of the sauce. Spoon 1 1/2 cups of marinara sauce over shells. Top with remaining stuffed shells and finish with the rest of the sauce.

Cook in Crock Pot

Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 until shells are cooked and tender.

Top with Mozzarella

When shells are cooked sprinkle mozzarella cheese over shells. Wait 5 minutes until cheese is melted. Garnish with parsley. Serve!

I cannot wait to find out what you are having! So exciting! This dinner looks amazing too!!

Made this super easy dinner tonight!  We loved it!   I will be making this again 😊 
Thank you for sharing!

In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

Spinach and Ricotta Stuffed Shells

olive oil

tsp fresh garlic, minced

(packed) fresh spinach leaves, roughly-chopped

oz skim-milk ricotta cheese

Parmesan cheese,

tbsp fresh basil, finely chopped

tsp kosher salt

tsp black pepper

marinara sauce

Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.

In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.

Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

I made this for my Italian husband's birthday. We usually put italian seasoning in our ricotta mixture, but I followed the recipe and it was really good! He loved it, I am glad I have some leftovers. I would recommend using a little more sauce to cover the exposed noodle a little bit better so that it does not harden with cooking, I kept foil covered the whole time.

Very delicious and simple meal to make ! I added a shallot with the garlic to add a bit more flavour and would definitely recommend that if you have some on hand ☺️

I’ve made this recipe a few times. Always turns out terrific!  Easy to prepare and impressive to look at. 

Thank you so much for a great recipe.  This will forever be my go-to shell recipe.  Delicious and perfect as written.

Stuffed shells were the best I have ever made! I did not have fresh basil so I stirred 
1/4 cup of Basil Pesto into the cheese mixture and it worked beautifully!

Made this for a dinner party with store bought marinara sauce, still turned out sooooo delicious.. thank you so much!!!

Delicious!! So easy and quick to put together and the flavor is amazing! 

This recipe is amazing.  Thank you.  I’ve made 2 batches today. One to cook now and one to freeze and serve at my next book club meeting.

Jumbo pasta shells stuffed with spinach, ricottta, mozaarella, and parmesan topped with tomato sauce and baked to perfection.

Three Cheese Spinach Stuffed Shells

16-20 jumbo pasta shells

tomato sauce

onion (diced)

oz fresh spinach (chopped)

ricotta cheese (drained if very wet)

mozzarella

parmesan

lemon juice

rosemary

nutmeg

pepper

sea salt

Preheat your oven to 400

Lightly boil the shells in a large pot of salted water so they open easily - about 15 minutes.  Drain and reserrvefor later.

Heat a saute pan to medium add the oil and saute the onions until the are soft - about 10 minutes. Add the chopped spinach and wilt for a couple of minutes. Remove from the heat.

In a large mixing bowl combine the ricotta, mozzarella, parmesan egg, lemon juice, rosemary, nutmeg, ground black pepper and spinach mixture then mix well.  Leave a bit of the parmesan and mizzarella cheese out of the filling to top the shells witth.

Take about 1/2 cup of the tomato sauce and spread it out across the bottom of a pie plate or similar sized baking dish.

Using a large soup spoon scoop a heaping spoonful of the filling and put it inside a shell. Place the shell in the dish and continue filling shells and placing them in the dish until they are all filled.

Drizzle the remaining sauce over the shells and top with the leftover cheese.

Cover the dish with aluminum foil and bake in the oven for 30 minutes.

Classic spinach-ricotta stuffed shells with marinara and mozzarella. Exact draining, stuffing &amp; freezer tips for perfect, non-watery shells.

Stuffed Shells with Spinach

vegetable oil

baby spinach* (, leaves only)

ricotta cheese (,

red peppers (, drained)

parmesan cheese (, finely shredded)

eggs (, lightly beaten)

fine sea salt

jumbo shells (, cooked al dente and drained)

mozzarella cheese (, shredded)

Preheat the oven to 350°F.

In a medium skillet, heat the 1 teaspoon vegetable oil over medium heat. Add the 12 ounces fresh baby spinach* to the skillet and toss with tongs until fully wilted.

In a medium mixing bowl, combine the drained 1 1/2 cups ricotta cheese, 1/4 cup roasted red peppers, cooked spinach, freshly grated 1/2 cup parmesan cheese, 2 eggs and 1 teaspoon fine sea salt. Mix well.

Stuff the mixture into al dente cooked 20 jumbo shells, placing snuggly into a baking dish.

Top with the 2 cups marinara sauce and shredded 1 cup mozzarella cheese.

Bake, uncovered, for 15-20 minutes or until the shells are fully heated.

Remove and top with minced parsley and additional Parmesan cheese.

If you’ve tried this recipe, please come back and let us know how you liked it in the comments or star ratings.

This recipe is wonderful! The ricotta stuffing is so flavorful and delicious. Thanks for the great recipe!

Love these cheese packed vegetarian shells! Definitely bookmarking the recipe :)

These stuffed shells are so tasty, and so easy to make, too. The whole family just loves them!
PRO-TIP: Reheat leftover shells in the morning in an oiled cast iron skillet (sort of like you would a potsticker) and top with a fried egg! SO good!

Stuffed shells is a meal that always goes down a treat in my house. I bet my kids would love this.

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