Mediterranean Spinach and Cheese Stuffed Shells
Mediterranean Spinach and Cheese Stuffed Shells are a comforting, flavorful twist on a classic baked pasta dish. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, seasoned with garlic, herbs, and Parmesan, then baked in rich marinara sauce under a blanket of gooey mozzarella. It’s hearty enough for a main dish yet elegant enough for entertaining.
Time
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
Pasta:
Jumbo pasta shells (around 18–20 shells)
Cheese:
15–16 ounces (about 2 cups) ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
1/3–1/2 cup grated Parmesan or Pecorino Romano cheese
Vegetables:
4–5 cups chopped fresh spinach (about 5 ounces)
Sauce:
1 jar (2–3 cups) marinara or Italian pasta sauce
Seasonings & Other:
1 large egg (optional, for binding the filling)
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon Italian seasoning or dried oregano
Salt and freshly ground black pepper, to taste
1–2 teaspoons olive oil (for pasta and baking dish)
1 teaspoon lemon zest (optional, for brightness)
Fresh basil or parsley (optional, for garnish or mixing into filling)
Instructions
Cook the shells: Bring a large pot of salted water to a boil. Cook pasta shells until al dente (a minute less than package directions, since they’ll bake later). Drain, drizzle lightly with olive oil to prevent sticking, and set aside.
Prepare spinach: In a skillet, heat a drizzle of olive oil over medium heat. Sauté spinach until wilted (2–3 minutes). Remove from heat and let cool slightly, then chop finely.
Make the filling: In a large bowl, mix ricotta, half of the mozzarella, Parmesan, spinach, garlic, Italian seasoning, egg (if using), salt, black pepper, and lemon zest (if using). Stir until well combined.
Assemble shells: Spread about 1 cup of marinara sauce over the bottom of a greased baking dish. Stuff each pasta shell generously with the spinach-cheese mixture and place them in the dish.
Top with sauce and cheese: Spoon remaining marinara over the stuffed shells, then sprinkle with the rest of the mozzarella and a little extra Parmesan.
Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is melted and bubbly.
Serve: Garnish with fresh basil or parsley before serving. Enjoy warm with a side salad or crusty bread.
Tips
Cook extra shells: Boil a few more than needed since some may tear during cooking.
Don’t overcook pasta: Keep shells slightly firm (al dente) so they hold their shape after baking.
Drain spinach well: If spinach is watery, squeeze out excess liquid before mixing it into the filling to prevent soggy shells.
Layer sauce generously: A thin layer of sauce under and over the shells keeps them moist while baking.
Let it rest: After baking, let the dish sit for 5 minutes before serving — it will set and be easier to plate.
Variations
Greek-inspired: Add crumbled feta and a touch of nutmeg to the ricotta mixture.
Protein boost: Mix in shredded cooked chicken, ground turkey, or Italian sausage to the filling.
Extra veggies: Stir in chopped artichokes, roasted red peppers, or mushrooms with the spinach.
Cheese swap: Use part-skim ricotta for lighter filling, or add goat cheese for tang.
Make ahead: Assemble shells a day ahead, cover, and refrigerate. Bake when ready to serve (add 10 minutes to bake time if chilled).
Freezer-friendly: Prepare the dish up to the baking step, cover tightly, and freeze. Bake straight from frozen at 375°F (190°C) for about 50–55 minutes.
Q&A
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out as much water as possible before adding it to the filling. This prevents excess liquid in the shells.
Q: Do I need the egg in the filling?
A: The egg helps bind the filling, but it’s optional. The mixture will still hold together without it, just a little softer.
Q: Can I make this ahead of time?
A: Definitely. You can assemble the stuffed shells up to a day in advance and refrigerate. Bake right before serving.
Q: Can I freeze leftovers?
A: Yes. Store cooked shells in an airtight container for up to 2 months. Reheat in the oven until warmed through.
Nutrition Facts
(per serving, approx. 6 servings)
Calories: 360
Protein: 20 g
Fat: 16 g
Carbohydrates: 32 g
Fiber: 3 g
Sugar: 6 g
Sodium: 620 mg
Conclusion
Mediterranean Spinach and Cheese Stuffed Shells are a perfect mix of comfort and freshness. Creamy ricotta and spinach tucked inside tender pasta shells, topped with marinara and melted mozzarella, create a dish that’s satisfying yet light enough for everyday meals. The recipe is versatile, easy to prep ahead, and freezer-friendly, making it a reliable option for both family dinners and special gatherings. Pair it with a crisp salad or warm bread for a complete Mediterranean-inspired meal.