Name: Easy Spinach Stuffed Shells
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian

Pesto & Potatoes Verified

July 11, 2025

12 Ingredients

MEDIUM

There’s always room for an easy weeknight dinner, especially when it’s as comforting as this baked pasta. Easy Spinach Stuffed Shells is a great vegetarian option for Meatless Monday or any night of the week. It’s filled with nutrient-rich spinach and plenty of cheesy goodness to give you plenty of comfort.

From the Cook

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Easy Spinach Stuffed Shells

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 5 other allergens identified

Instructions

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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.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.