Spinach Stuffed Shells Recipe

Stuffed Shells filled with four cheeses and spinach are a delicious homemade meal. This easy Spinach and Cheese Stuffed Shells recipe is make-ahead and freezer friendly. Make a big batch to enjoy stuffed pasta shells today and freeze the rest for later.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil. Add 1 teaspoon salt and the jumbo shells. Cook according to package directions for al dente. Be careful not to overcook the shells or they may fall apart as you fill them. Drain and place on a parchment-lined baking sheet to cool.

Step 2

Meanwhile, defrost the spinach in the microwave. (Alternatively, you can put the spinach in the refrigerator the day before to thaw. Put the spinach in a bowl to catch any liquid.) Using a clean kitchen towel, squeeze out the excess liquid. Set aside.

Step 3

Preheat oven to 350 degrees F.

Step 4

In a medium bowl stir together the ricotta, cottage cheese, half of the grated mozzarella, Parmesan, salt, and pepper. Stir in the spinach.

Step 5

Scoop about 2 tablespoons of filling into each shell and place in a baking dish. (Any size baking dish will work. I usually portion the shells out into a few baking dishes according to how many my family will eat per meal. Directions for freezing extra shells are below.)

Step 6

Pour the marinara sauce over the top, and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes; uncover and bake for 5 minutes more until cheese is melted and shells are hot. Serve immediately.

Step 7

Shells can be prepared up to the baking step a day in advance. Cover and refrigerate until ready to bake and serve. You may have to add 5 minutes to the baking time for refrigerated shells.

Step 8

Alternatively, you can freeze unbaked shells for up to 2 months. Cover the dish with a lid or foil and then place in freezer. Thaw in the refrigerator for a day before baking as directed above.

Step 9

Or, you can bake the shells frozen, directly from the freezer. Frozen shells will take about 15-20 additional minutes of covered bake time. They are done when they are hot and bubbly. If you are baking shells straight from the freezer, you may want to add some additional sauce to keep the shells from drying out during the longer bake time. The sauce can be poured on the shells before or after freezing

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