Deliciously Cheesy Stuffed Shells with Spinach – A Comforting Family Favorite!

Stuffed Shells with Spinach – Get ready to indulge in a mouthwatering dish that will warm your heart and satisfy your cravings – Stuffed Shells with Spinach! These jumbo pasta shells are generously filled with a creamy and cheesy mixture of ricotta, mozzarella, and spinach, all nestled in a savory Italian sausage tomato sauce. This recipe is a true labor of love that has become an absolute staple in my household, and I can’t wait to share it with you! Whether it’s a cozy family dinner or a special gathering with friends, these stuffed shells are sure to impress and leave everyone wanting more.

Ever since I first prepared these Stuffed Shells with Spinach for my husband and little family, it’s become an undeniable tradition in our home. I remember the first time I served them – the aroma wafting from the oven as the cheese bubbled and the sauce simmered was pure magic. The moment my husband took his first bite, his eyes lit up with delight, and he couldn’t help but exclaim, “This is incredible!” From that day on, my little ones eagerly request this dish for every birthday, holiday, and even on ordinary weeknights because they simply can’t get enough of it. It’s become more than just a recipe; it’s now a symbol of love and togetherness for our family.

Why This Recipe?

A combination of rich flavors and comforting textures is what sets these Stuffed Shells apart from the rest. Imagine al dente jumbo pasta shells generously filled with a delightful mixture of creamy ricotta, gooey mozzarella, and nutrient-packed spinach. As if that’s not enough, the savory tomato sauce, infused with Italian sausage, adds a burst of flavor that perfectly complements the cheesy goodness. Plus, it’s a fantastic way to sneak in some leafy greens, making it kid-friendly and a hit with adults too!

Ingredients:

Sauce:

• 1 tablespoon olive oil (15ml)
• ½ pound mild Italian sausage (225g)
• ½ cup yellow onion, finely chopped (1 medium onion)
• 1 teaspoon minced garlic (5g)
• 3 tablespoons tomato paste (45g)
• 28 ounces crushed tomatoes, San Marzano recommended (800g)
• ½ teaspoon oregano, dried (2g)
• ¾ teaspoon kosher salt (4g)
• ¼ teaspoon black pepper (0.5g)

Stuffed Shells:

• 16 jumbo pasta shells (cook a couple extra in case some break)
• 1 tablespoon olive oil (15ml)
• 2 teaspoons minced garlic (10g)
• 4 cups spinach leaves, packed, roughly chopped (120g)
• 15 ounces ricotta cheese, whole milk (425g)
• 1 cup mozzarella cheese, shredded (113g)
• ½ cup Parmesan cheese, finely shredded, plus more for garnish (45g)
• 1 large egg
• 1 tablespoon chopped parsley (5g)
• 1 tablespoon chopped basil (5g)
• 1 teaspoon kosher salt (4g)
• ⅛ teaspoon ground nutmeg (a pinch)
• ½ teaspoon black pepper (1g)

Directions:

Sauce:

Heat a large saucepan over medium heat. Add 1 tablespoon of olive oil, and once hot, add the Italian sausage. Break the meat up into smaller pieces as it cooks until it’s no longer pink, about 5 minutes.

Stir in the chopped onion and minced garlic, and cook for 2 more minutes. Add the tomato paste and cook for an additional 1 minute.

Pour in the crushed tomatoes, add the dried oregano, ¾ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Stir well to combine.

Increase the heat to medium-high and bring the sauce to a simmer. Cover the pan, leaving a small opening for steam to escape, and reduce the heat to low to let the sauce simmer for about 15 minutes. Remember to stir occasionally and add a bit of water if the sauce starts to look dry. Taste and adjust seasoning with salt and pepper as needed.

Spread the meat sauce evenly in a 9×13-inch baking dish.

Stuffed Shells:

Preheat your oven to 400°F (204ºC), positioning the oven rack in the center.

Bring 3 quarts of water to a boil in a large pot. Cook the jumbo pasta shells according to the package directions, then drain and place them on a sheet pan. Set them aside.

In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté until fragrant, but not browned, for about 30 seconds.

Add the chopped spinach to the pan and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, which should take about 3 minutes. Remove from heat and let it cool.

In a bowl, combine the cooled spinach, ricotta cheese, shredded mozzarella, finely shredded Parmesan, egg, chopped parsley, chopped basil, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and a pinch of ground nutmeg. Mix everything thoroughly until well combined.

Transfer the cheese filling into a large resealable plastic bag or piping bag. Cut off one edge of the bag and pipe each pasta shell with the ricotta mixture, then place them in the baking dish on top of the meat sauce.

Cover the shells with aluminum foil and bake for 30 minutes.

Remove the foil and continue cooking until the sauce starts to bubble, which should take about 5 more minutes.

Serve the stuffed shells warm, with a sprinkling of Parmesan cheese on top for an extra burst of flavor.

Notes:

• Feel free to customize the recipe by adding some sautéed mushrooms or roasted red peppers to the cheese filling for extra depth of flavor.
• If you prefer a vegetarian version, omit the Italian sausage and use vegetable broth instead to add some umami to the sauce.
• You can make this dish ahead of time and freeze it. Just assemble everything as usual, cover tightly with foil, and freeze. When you’re ready to enjoy it, bake the frozen shells at 400°F (204ºC) for about 1 hour, or until they’re heated through and bubbly.

In conclusion, Stuffed Shells with Spinach is more than just a recipe; it’s a celebration of flavors, a symbol of love, and a dish that brings families together around the table. The delightful combination of jumbo pasta shells filled with creamy ricotta, gooey mozzarella, and nutritious spinach, all bathed in a savory Italian sausage tomato sauce, is simply irresistible.

As a food blogger and a home cook, I can confidently say that this recipe is a true gem that has earned its place as a cherished tradition in my household. From the very first time I prepared it for my husband and little family, I knew it was something special. The excitement in their eyes, the joy in their hearts, and the smiles on their faces were priceless moments that I will forever cherish.

Whether you’re planning a cozy family dinner, a friendly get-together, or simply craving some comfort food, these Stuffed Shells with Spinach will not disappoint. The delightful flavors, the creamy texture, and the heartwarming memories they create will make every bite a memorable experience.

So, gather your loved ones, prepare this delicious dish with love, and let it become a part of your own family’s story. Share the love and joy with each spoonful and create beautiful memories around the table. From my heart to yours, enjoy every moment of this culinary journey filled with love, laughter, and the warmth of home.

Bon appétit!

Frequently Asked Questions

Can I use different types of pasta shells for this recipe?

Absolutely! While jumbo pasta shells are traditional for stuffed shells, you can experiment with different shapes like conchiglie or even manicotti tubes for a fun twist.

Can I make this recipe ahead of time and refrigerate it before baking?

Yes, you can assemble the stuffed shells, cover them with foil, and refrigerate for up to 24 hours before baking. Just be sure to increase the baking time slightly if you’re cooking them straight from the fridge.

Can I freeze the leftovers?

Definitely! Store any leftovers in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy them again, simply reheat the shells in the oven at 350°F (175°C) until heated through.

Stuffed Shells with Spinach

Sacrlett

These jumbo pasta shells are generously filled with a creamy and cheesy mixture of ricotta, mozzarella, and spinach, all nestled in a savory Italian sausage tomato sauce. This recipe is a true labor of love that has become an absolute staple in my household, and I can't wait to share it with you!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Entree

Cuisine Italian

Servings 8

Ingredients

  

Sauce:

• 1 tablespoon olive oil 15ml
• ½ pound mild Italian sausage 225g
• ½ cup yellow onion finely chopped (1 medium onion)
• 1 teaspoon minced garlic 5g
• 3 tablespoons tomato paste 45g
• 28 ounces crushed tomatoes San Marzano recommended (800g)
• ½ teaspoon oregano dried (2g)
• ¾ teaspoon kosher salt 4g
• ¼ teaspoon black pepper 0.5g

Stuffed Shells:

• 16 jumbo pasta shells cook a couple extra in case some break
• 1 tablespoon olive oil 15ml
• 2 teaspoons minced garlic 10g
• 4 cups spinach leaves packed, roughly chopped (120g)
• 15 ounces ricotta cheese whole milk (425g)
• 1 cup mozzarella cheese shredded (113g)
• ½ cup Parmesan cheese finely shredded, plus more for garnish (45g)
• 1 large egg
• 1 tablespoon chopped parsley 5g
• 1 tablespoon chopped basil 5g
• 1 teaspoon kosher salt 4g
• ⅛ teaspoon ground nutmeg a pinch
• ½ teaspoon black pepper 1g

Instructions

 

Sauce:

• Heat a large saucepan over medium heat. Add 1 tablespoon of olive oil, and once hot, add the Italian sausage. Break the meat up into smaller pieces as it cooks until it's no longer pink, about 5 minutes.
• Stir in the chopped onion and minced garlic, and cook for 2 more minutes. Add the tomato paste and cook for an additional 1 minute.
• Pour in the crushed tomatoes, add the dried oregano, ¾ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Stir well to combine.
• Increase the heat to medium-high and bring the sauce to a simmer. Cover the pan, leaving a small opening for steam to escape, and reduce the heat to low to let the sauce simmer for about 15 minutes. Remember to stir occasionally and add a bit of water if the sauce starts to look dry. Taste and adjust seasoning with salt and pepper as needed.
• Spread the meat sauce evenly in a 9x13-inch baking dish.

Stuffed Shells:

• Preheat your oven to 400°F (204ºC), positioning the oven rack in the center.
• Bring 3 quarts of water to a boil in a large pot. Cook the jumbo pasta shells according to the package directions, then drain and place them on a sheet pan. Set them aside.
• In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté until fragrant, but not browned, for about 30 seconds.
• Add the chopped spinach to the pan and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, which should take about 3 minutes. Remove from heat and let it cool.
• In a bowl, combine the cooled spinach, ricotta cheese, shredded mozzarella, finely shredded Parmesan, egg, chopped parsley, chopped basil, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and a pinch of ground nutmeg. Mix everything thoroughly until well combined.
• Transfer the cheese filling into a large resealable plastic bag or piping bag. Cut off one edge of the bag and pipe each pasta shell with the ricotta mixture, then place them in the baking dish on top of the meat sauce.
• Cover the shells with aluminum foil and bake for 30 minutes.
• Remove the foil and continue cooking until the sauce starts to bubble, which should take about 5 more minutes.
• Serve the stuffed shells warm, with a sprinkling of Parmesan cheese on top for an extra burst of flavor.

Notes

Feel free to customize the recipe by adding some sautéed mushrooms or roasted red peppers to the cheese filling for extra depth of flavor.

If you prefer a vegetarian version, omit the Italian sausage and use vegetable broth instead to add some umami to the sauce.

You can make this dish ahead of time and freeze it. Just assemble everything as usual, cover tightly with foil, and freeze. When you're ready to enjoy it, bake the frozen shells at 400°F (204ºC) for about 1 hour, or until they're heated through and bubbly.

Keyword Stuffed Shells with Spinach