From the Cook

1/2

Easy Spinach Stuffed Shells

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Easy Spinach Stuffed Shells

20 Conchiglioni pasta shells

15 ounces ricotta cheese

1 cup skim-milk mozzarella cheeseshredded

½ cup parmesan cheesefresh grated

1 egg

1 tbsp olive oil

3 cloves garlicminced

5 cups fresh baby spinachpacked

¼ cup fresh basilchopped

1 tsp kosher salt

½ tsp black pepper

24 ounces marinara or pasta sauce1 jar marinara or pasta sauce

Instructions

Visit Blog

Instructions

Preheat oven to 350 degrees F. Prepare pasta shells according to package directions. Drain, rinse and set aside.

Meanwhile, add olive oil to a large skillet heated to medium-high. Once oil is hot, add minced garlic and baby spinach. Stir and cook until spinach is wilted down, about 3 to 5 minutes. Remove from heat.

In a large bowl, add ricotta, mozzarella and parmesan cheeses with one egg. Stir together until combined. Add fresh basil, salt and pepper, along with slightly cooled spinach mixture. Stir and set aside.

Spread half of the pasta sauce evenly into an oven-safe dish. Use a spoon to generously scoop cheese and spinach mixture into shells, placing each into the sauce with the stuffed side facing up. Continue filling shells and nestle them into the baking dish, until it is filled.

Spoon the remaining pasta sauce onto the stuffed shells, filling in extra spaces between the shells. Cover the dish with aluminum foil and place on middle rack of the preheated oven for 25 to 30 minutes.

Remove the foil and cook for an additional 15 to 20 minutes, until sauce begins to bubble. Take the dish out of the oven, shred fresh parmesan onto the top of the shells (optional) and let rest for 5 minutes before serving.

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Squeeze Your Spinach Dry 🥬
After thawing frozen spinach, place it in a clean kitchen towel and squeeze out excess moisture to prevent a watery filling and soggy shells.
Pre-Cook Shells Al Dente 🍝
Cook the Conchiglioni shells 1-2 minutes under the package time so they remain slightly firm and won't fall apart during filling and baking.
Bloom Garlic in Olive Oil 🧄
Gently warm minced garlic in olive oil before mixing into the cheese filling to mellow its sharpness and create a more cohesive, aromatic base.
Layer Sauce Strategy 🍅
Spread a thin layer of marinara on the baking dish bottom first, then arrange stuffed shells and top with remaining sauce to prevent sticking and ensure even heating.
Reserve Pasta Water for Sauce 💧
Save 1 cup of starchy pasta cooking water to thin the marinara sauce if needed, creating a silkier consistency that clings better to the shells.