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Spinach and Cheese Stuffed Pasta Shells

A stuffed shells recipe for magnificent jumbo pasta bursting with cheesy spinach filling.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1845.3 kcal

Equipment

  • 1 Large Stockpot For boiling pasta shells
  • 1 Colander For draining cooked pasta and spinach
  • 1 Large Mixing Bowl For preparing the spinach and cheese filling
  • 1 9x13 inch Baking Dish For assembling and baking the stuffed shells
  • 1 Aluminum Foil For covering the baking dish during baking

Ingredients
  

Main

  • 32 jumbo pasta shells
  • 2 cups ricotta cheese
  • 2 10 ounce packages frozen chopped spinach, thawed and drained
  • 1 cup grated Parmesan cheese
  • 2 tablespoons fennel seed
  • 2 teaspoons dried basil
  • 4 cloves garlic minced
  • salt and pepper to taste
  • 3 ½ cups spaghetti sauce

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Gently place pasta shells in boiling water; return water to a boil. Cook until shells are just tender; drain well.
  • Squeeze spinach dry and place in a large mixing bowl. Add ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic. Season with salt and pepper; mix well.
  • Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
  • Fill each pasta shell with spinach-cheese mixture. Arrange shells, filling-side up, in the baking dish. Spoon remaining spaghetti sauce over shells. Sprinkle remaining Parmesan cheese on top of shells.
  • Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.

Notes

1. Ensure the thawed spinach is squeezed exceptionally dry; excess moisture will make the filling watery. Use a clean kitchen towel for best results.
2. Cook the jumbo shells to a firm al dente, slightly less than package directions, as they will finish cooking in the oven. Rinse briefly with cold water after draining to prevent sticking.
3. For enhanced flavor, lightly toast the fennel seeds in a dry pan for 1-2 minutes until fragrant before adding them to the filling mixture.
4. The quality of your spaghetti sauce is paramount; consider a high-quality store-bought option or homemade. A pinch of freshly grated nutmeg can elevate the ricotta mixture. Finish with fresh basil for a vibrant aroma and color.