Cheesy Spinach Stuffed Shells
This spinach stuffed shells recipe has been in our family for ages. It’s one of those comfort food classics that always makes me think of home. Love it so!
There’s a batch in my freezer at all times and it’s my go-to recipe for when friends or family need a hearty vegetarian meal delivered to their doorstep. Hopefully you’ll love it as much as we do!
Stuffed shells come in so many different fillings (taco, pizza, chicken, etc.) but I love this Italian classic best. They’re are a lot like lasagna with without the beef (though you can definitely add some beef to the sauce if you’d like), and they’re also a lot like Manicotti.
Photography Credit: Jenn Davis at Two Cups Flour.
Looking for the perfect pasta pairing? I’ve got you covered!
Garlic bread is one of our go-to side dishes for stuffed shells and we’ll also pair it with a big green salad (topped with my go-to Italian Dressing or zesty Homemade Greek Dressing) to round out the meal.
During the Spring and Summer months, I love pairing these shells with a Healthy Tomato Cucumber Salad or a side of roasted or Blanched Asparagus.
They’re easier to make than you’d think and they make great left overs if you are lucky enough to have any left the next day.
Plus they are picky eater approved recipe, even kids will love these!
Can I Freeze Them?
These are a great make ahead dinner, for those busy days when you just don’t have time to cook. They’ll freeze well for several months. Let thaw overnight in the fridge then let rest at room temperature while oven preheats and bake.
Ingredients
pasta sauce
stuffed shells
Instructions
There’s a batch in my freezer at all times and it’s my go-to recipe for when friends or family need a hearty vegetarian meal delivered to their doorstep. Hopefully you’ll love it as much as we do!
Stuffed shells come in so many different fillings (taco, pizza, chicken, etc.) but I love this Italian classic best. They’re are a lot like lasagna with without the beef (though you can definitely add some beef to the sauce if you’d like), and they’re also a lot like Manicotti.
Photography Credit: Jenn Davis at Two Cups Flour.
Looking for the perfect pasta pairing? I’ve got you covered!
Garlic bread is one of our go-to side dishes for stuffed shells and we’ll also pair it with a big green salad (topped with my go-to Italian Dressing or zesty Homemade Greek Dressing) to round out the meal.
During the Spring and Summer months, I love pairing these shells with a Healthy Tomato Cucumber Salad or a side of roasted or Blanched Asparagus.
They’re easier to make than you’d think and they make great left overs if you are lucky enough to have any left the next day.
Plus they are picky eater approved recipe, even kids will love these!
Can I Freeze Them?
These are a great make ahead dinner, for those busy days when you just don’t have time to cook. They’ll freeze well for several months. Let thaw overnight in the fridge then let rest at room temperature while oven preheats and bake.
Ingredients
pasta sauce
- 1 can (28 oz) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
stuffed shells
- 1 box (12 oz) large pasta shells
- 1 container (16 oz) cottage cheese
- 1 container (15 oz) ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 10 ounces frozen chopped spinach, thawed and squeezed dry of excess liquid
- 1/2 cup Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- To make the pasta sauce combine all ingredients in a saucepan over medium low heat, let simmer for at least 15 minutes.
- Meanwhile, cook the large pasta shells according to package directions in salted water. Drain and immediately place them in an even layer on paper towels or parchment paper on top of the counter.
- For the filling, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano, basil, spinach, parmesan cheese, and mozzarella cheese.
- Heat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Pour half the pasta sauce into the bottom. Stuff pasta shells with the filling and place in the pan on top of the sauce. Pour the remaining sauce over the top of the shells.
- Cover with tin foil and bake for 35 minutes. Uncover and bake an additional 5 minutes. Remove from oven and let sit for 5-10 minutes before serving.
