Cheese & Spinach Stuffed Jumbo Pasta Shells

cheese and spinach stuffed shells with sauce on a white plate

5 from 2 votes

Cheese & Spinach Stuffed Jumbo Pasta Shells

Jumbo shell pasta stuffed with ricotta, parmesan, and mozzarella cheeses mixed with spinach and garlic and topped with marinara to create a rich and satisfying meal.

Prep Time20

Cook Time55

Total Time1 15

Course: Main Dish

Cuisine: Italian American

Servings: Servings

Calories: 520kcal

Author: Judy Purcell

Ingredients

6 ounces jumbo shell pasta (1/2 box ) or gluten-free
Salt for the pasta water
2 tablespoons olive oil
4 cloves garlic , minced
1/4 cup green onion , white and light green parts finely chopped
9 ounces fresh spinach , wilted and chopped (see notes for using frozen spinach)
15 ounces ricotta cheese
2 large eggs
1 generous pinch ground nutmeg
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2/3 cup Parmesan cheese , grated (plus more for topping)
2 1/2 cups mozzarella cheese , grated, divided
1/4 cup fresh parsley -- finely chopped , finely chopped
24 ounces tomato or meat sauce (about 3 cups)

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Instructions

Heat the oven to 375°F. Prepare the pasta according to the package directions, adding 2-3 tablespoons of salt to the cooking water. Cook the pasta shells 1-2 minutes short of the package directions. Drain and rinse with cold water.
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. Add the spinach and cook until wilted. Transfer to a cutting board and let cool slightly. Coarsely chop the spinach and set aside. TIP: If the spinach seems watery, blot it with paper towels to remove excess moisture.
In a medium bowl, mix the ricotta, eggs, nutmeg, salt, and pepper until well combined. Stir in a little more than half of the parmesan and mozzarella cheese (the rest of the cheese will go on top). Fold in the parsley and chopped spinach.
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). Use scissors to cut off one bottom corner of the bag to create a quarter-sized whole.
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.)
Arrange the filled pasta in a 13 × 9-inch baking dish. Spoon sauce over the shells and cover tightly with foil; bake covered for 30 minutes.
After 30 minutes, remove from the oven, carefully uncover, and top with the remaining mozzarella cheese (measure this part with your heart). Bake for an additional 15 minutes until the cheese is melted and beginning to brown.
Serve with grated parmesan at the table.

Video

Notes

If using frozen spinach instead of fresh:

Defrost and drain completely, then blot with paper towels to remove excess moisture.
In step 2, add the onions and garlic after the frozen spinach has been drained and blotted.

Make-Ahead Instructions:

Prepare and stuff the shells, then cover them with plastic wrap and store them in the refrigerator for up to 3 days before you plan to bake them. Finish and bake the dish according to the recipe as written.
Make and freeze: 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.

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