Cheese and Spinach Stuffed Jumbo Pasta Shells

Don’t you love how jumbo pasta shells create delicious individual cheese pockets? All you have to do is drape a little sauce over them, and you’ve got all the flavors of lasagna, but way easier to put together.

Stuffing pasta with cheese is classic comfort food that brings the family to the table fast and leaves them with full and happy bellies.

What are the best cheeses for stuffed jumbo pasta shells?

We prefer the traditional combo of ricotta, parmesan, and mozzarella cheese—ricotta for its silky texture, mozzarella for its melt-ability, and parmesan for its savory punch of flavor.

Whole Milk Ricotta

There is something about ricotta cheese I simply adore. Maybe it’s how it cradles companion flavors, softens the tone, and enriches any dish. Or maybe it is how ricotta partners with a layer of sauce, balancing the nuance of herbs, acidic tomato, and meat. Yes, the ricotta is why I love stuffed pasta shells, and I couldn’t imagine stuffed pasta or lasagna without it. 

Suitable substitute for ricotta: cottage cheese

SUBSTITUTION TIPS: While you can substitute cottage cheese 1:1 for ricotta, you’ll want to be mindful of the texture and sodium content. To create a similar texture, pulse cottage cheese in a food processor so the curds are tiny, like ricotta. Cottage cheese has 800 mg of sodium per cup, whereas ricotta has around 200 mg of sodium per cup, so adjusting any other salt in the recipe is important. 

Part-Skim Mozzarella Cheese

I’m a big fan of full-fat dairy products because they are less likely to contain fillers. However, when it comes to pizza or dishes where I want a lower moisture content or for the cheese to brown, part-skim mozzarella is the better choice.

You’ll find that buying cheese in blocks and grating it fresh will provide the best results, but grated mozzarella also works in this recipe. TIP: Sometimes, the cellulose used in grated cheese can affect the texture of sauces.

Suitable substitutes for mozzarella: provolone (non-smoked), fontina, Oaxaca, Jarlsberg, young Gouda

Even though the recipe shows an amount to follow, I understand if you want to measure this with your heart. 

Parmigiano-Reggiano

Mixing The Cheese & Spinach Filling

1. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the green onions and cook 1-2 minutes. Then add the garlic and cook for 1 minute.
2. Add the spinach and cook until wilted. Transfer to a cutting board and let cool slightly.
3. Coarsely chop the spinach and set aside. TIP: If the spinach seems watery, blot it with paper towels to remove moisture.
4. Mix the ricotta, eggs, nutmeg, salt, and pepper until combined. Stir half of the parmesan and mozzarella cheese until combined (the rest of the cheese will go on top). Fold in the parsley and chopped spinach. 

The Quick Way to Stuff Pasta Shells

1. Spoon the cheese mixture into the shells—OR—transfer the cheese mixture to a zip-type plastic bag (quart size may be easier to handle).
2. Use scissors to cut off one bottom corner of the bag to create a quarter-sized whole.
3. Press the cheese toward the whole and pipe the filling into the opening of the pasta shells by squeezing the bag to fill the pasta. (At this point, the recipe can be frozen.)
4. Arrange the filled pasta in a 13 × 9-inch baking dish.

Finishing the Dish

1. Spoon the marinara sauce over the shells.
2. Cover the dish tightly with foil; bake covered for 30 minutes.
3. After 30 minutes, remove from the oven, carefully uncover, and top with the remaining mozzarella cheese.
4. Bake for an additional 15 minutes until the cheese is melted and beginning to brown.

Can I use frozen spinach instead of fresh spinach?

Yes, you can substitute frozen spinach for fresh spinach, but it’s important that it is not watery. If using frozen spinach, defrost and drain completely, then blot (or squeeze) with paper towels to remove excess moisture. 

NOTE: In STEP 2, add the onions and garlic after the frozen spinach has been drained and blotted.

A Favorite Make-Ahead Meal

Stuffed pasta shells are an excellent make-ahead meal, and there are several ways to make and store them until you’re ready to bake. 

1. Prepare and stuff the shells up to 3 days in advance, then cover them with plastic wrap and store them in the refrigerator before you bake them. Finish and bake the dish according to the recipe as written.
2. Alternatively, you can freeze them. Arrange the stuffed shells on a parchment-lined baking tray and freeze until solid (it’s best if they aren’t touching). Transfer them to a freezer-safe container or bag and store them for up to three months. When ready to use, you can bake them straight from the freezer—add 20 minutes more cooking time.

What sides go well with cheese and spinach-stuffed pasta shells?

Given the richness of cheese-stuffed shells, pairing them with a light side dish can balance the meal beautifully. A crisp green salad with a balsamic vinaigrette or a citrusy dressing works well.

For something heartier, Tuscan Roasted Broccoli or a simple roasted vegetable medley can complement the creamy pasta.

We love cooking for our gluten-free family and friends, so I always look for alternatives. We tried Barilla and Tinkyada shell pasta in this recipe, and both worked great. 

Gluten-free pasta can be very delicate and easy to overcook, but that is not an issue with Tinkyada pasta. In fact, it remained slightly underdone even after cooking for the full recommended time on the package and 45 minutes of baking time. I guess they mean it when they say, “The good texture of Tinkyáda can withstand quite a bit of over-cooking.” 

Overall, these gluten-free pastas are a satisfying substitute for regular jumbo shell pasta and deliver on their cheese-filled duties.