This spinach stuffed shells formula has been in our family for a long time. It's one of those solace sustenance works of art that consistently makes me consider home. Cherish it so!
There's a clump in my cooler consistently and it's my go-to formula for when companions or family need a generous veggie lover supper conveyed to their doorstep. Ideally you'll cherish it as much as we do!
Garlic bread is one of our go-to side dishes for stuffed shells and we'll likewise match it with a major green plate of mixed greens (beat with my go-to Italian Dressing or lively Homemade Greek Dressing) to adjust the dinner.
Throughout the Spring and Summer months, I adore matching these shells with a Healthy Tomato Cucumber Salad or a side of broiled or Blanched Asparagus.
- 24 uncooked large pasta shells
- pinch of salt and drizzle of oil to help prevent shells from sticking and season the water
- 48 oz spaghetti sauce or as needed
- 2 cups diced onion (white or yellow)
- 3-4 cloves garlic (smashed and minced)
- 5 oz fresh baby spinach, chopped
- 16 oz whole milk ricotta cheese
- 1 heaping cup freshly grated parmesan cheese (approx. 2 oz)
- 1 tsp Italian seasoning blend (I love using salt-free Mrs. Dash)
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2-1 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- salt and pepper to taste
- 1-2 large eggs (for a fluffier ricotta filling)
- 1-2 cups freshly grated mozzarella cheese
Instructions
- Preheat your oven to 350 degrees F.
- Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. For saucy shells, feel free to add extra sauce. I usually add extra!
- Boil shells for approx 11 min or until tender/al dente. Drain and set aside.
- While the noodles boil, prep your veggies. Dice onion, mince garlic, and chop spinach. Measure out all remaining ingredients for easy cooking/assembly.
- Sauté onions and garlic together on medium-high heat in a small pan.
- Fold together ricotta, grated parmesan cheese, chopped spinach and all your herbs and spices.
- Add sautéed veggies and mix well. If a thicker filling is desired, add 1-2 gently whisked eggs to the filling and mix.
- Spoon filling into th shells, placing each shell atop your spaghetti sauced casserole dish.
- If desired, drizzle extra sauce on top or leave tops of shells bare to showcase the filling.
- Top with mozzarella cheese and an extra sprinkling of parmesan cheese if desired. For extra flavor, I also like to sprinkle some additional red pepper flakes and dried basil on top of the cheese.
- Cover lightly with foil and bake for 20-30 minutes or until filling is hot and sauce is bubbling. If cheese has not melted, remove foil at the end and bake an additional 5-10 minutes if needed.
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