Spinach and Cheese Stuffed Pasta Shells: A Comforting Italian Classic

## Introduction

Spinach and cheese stuffed pasta shells are a delightful and satisfying dish that’s perfect for a weeknight dinner or a special occasion. This recipe combines the comforting flavors of ricotta cheese, spinach, and Parmesan cheese, all nestled inside jumbo pasta shells and baked in a rich marinara sauce. It’s a crowd-pleaser that’s relatively easy to make, and it can be customized to suit your taste preferences. This recipe provides detailed steps and instructions to guide you through creating a culinary masterpiece that your family and friends will adore.

## Why You’ll Love This Recipe

* **Comfort Food Classic:** This dish embodies the warmth and satisfaction of classic Italian comfort food.
* **Flavorful and Nutritious:** The combination of spinach, cheese, and marinara sauce creates a harmonious blend of flavors and provides a boost of vitamins and nutrients.
* **Versatile:** You can easily adapt this recipe to your liking by adding different cheeses, meats, or vegetables.
* **Make-Ahead Friendly:** You can assemble the shells ahead of time and bake them when you’re ready to serve, making it perfect for busy weeknights or entertaining.
* **Impressive Presentation:** The jumbo shells filled with creamy spinach and cheese look beautiful on a plate, making it a dish that’s both delicious and visually appealing.

## Ingredients

### For the Pasta Shells:

* 1 (12-ounce) box jumbo pasta shells
* 1 tablespoon olive oil
* Salt, for boiling water

### For the Spinach and Cheese Filling:

* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 10 ounces fresh spinach, washed and chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 large egg, lightly beaten
* 1/4 teaspoon ground nutmeg
* Salt and black pepper to taste

### For the Marinara Sauce:

* 1 (24-ounce) jar marinara sauce (or homemade marinara sauce)
* 1/4 cup water (optional, to thin the sauce)
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional, for a little heat)

### For Topping (Optional):

* 1/2 cup shredded mozzarella cheese
* Fresh basil leaves, for garnish

## Equipment

* Large pot
* Colander
* Large skillet or sauté pan
* Mixing bowls
* 9×13 inch baking dish

## Step-by-Step Instructions

### 1. Cook the Pasta Shells

* Bring a large pot of salted water to a boil. The salt helps to season the pasta. Use about 1 tablespoon of salt per gallon of water.
* Add the jumbo pasta shells and cook according to the package directions, but cook them al dente (slightly undercooked). They will continue to cook in the oven.
* Drain the pasta shells in a colander and rinse with cold water to stop the cooking process. This will also prevent them from sticking together.
* Drizzle the cooked pasta shells with 1 tablespoon of olive oil to prevent them from sticking together while you prepare the filling.

### 2. Prepare the Spinach and Cheese Filling

* Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
* Add the chopped fresh spinach (or thawed and squeezed dry frozen spinach) to the skillet. Cook until the spinach is wilted, about 3-5 minutes. If using frozen spinach, ensure all excess water is squeezed out to prevent a watery filling. Drain the spinach in a colander and press out any excess liquid using the back of a spoon.
* Remove the skillet from the heat and let the spinach mixture cool slightly.
* In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, lightly beaten egg, ground nutmeg, salt, and black pepper.
* Add the cooled spinach mixture to the cheese mixture and mix well until everything is thoroughly combined.
* Taste the filling and adjust the seasonings as needed. You might want to add more salt, pepper, or Parmesan cheese to suit your taste.

### 3. Prepare the Marinara Sauce

* In a bowl, combine the jarred marinara sauce (or homemade marinara sauce), water (if using), dried oregano, and red pepper flakes (if using). Mix well to combine all the ingredients.
* Taste the sauce and adjust the seasonings as needed. You can add more oregano, red pepper flakes, salt, or pepper to your liking.

### 4. Assemble the Stuffed Pasta Shells

* Preheat your oven to 375°F (190°C).
* Spread a thin layer of the marinara sauce (about 1 cup) in the bottom of the 9×13 inch baking dish. This will prevent the pasta shells from sticking to the bottom of the dish.
* Using a spoon or a piping bag, carefully fill each cooked pasta shell with the spinach and cheese filling. Be generous with the filling.
* Arrange the stuffed pasta shells in the baking dish, side by side, on top of the layer of marinara sauce.
* Pour the remaining marinara sauce evenly over the stuffed pasta shells, making sure they are well coated.

### 5. Bake the Stuffed Pasta Shells

* Cover the baking dish with aluminum foil to prevent the pasta shells from drying out during baking.
* Bake in the preheated oven for 25 minutes.
* Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
* If desired, sprinkle the shredded mozzarella cheese over the top of the stuffed pasta shells during the last 5 minutes of baking.

### 6. Garnish and Serve

* Remove the baking dish from the oven and let it cool for a few minutes before serving.
* Garnish with fresh basil leaves, if desired.
* Serve the spinach and cheese stuffed pasta shells hot and enjoy!

## Tips and Tricks for Success

* **Don’t Overcook the Pasta:** Cook the pasta shells al dente (slightly undercooked) because they will continue to cook in the oven. Overcooked pasta will become mushy.
* **Squeeze Out Excess Moisture:** If using frozen spinach, make sure to thaw it completely and squeeze out all the excess moisture. This will prevent a watery filling.
* **Use High-Quality Cheese:** Using high-quality ricotta and Parmesan cheese will make a noticeable difference in the flavor of the filling.
* **Taste and Adjust Seasonings:** Always taste the filling and sauce and adjust the seasonings as needed to suit your taste preferences.
* **Don’t Overfill the Shells:** While you want to be generous with the filling, avoid overfilling the pasta shells, as they may burst during baking.
* **Prevent Sticking:** Make sure to spread a thin layer of marinara sauce in the bottom of the baking dish to prevent the pasta shells from sticking.
* **Bake Covered, Then Uncovered:** Baking the stuffed pasta shells covered with aluminum foil prevents them from drying out. Removing the foil during the last 10-15 minutes allows the cheese to melt and bubble and the sauce to heat through.
* **Let it Rest:** Allow the baked dish to rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

## Variations and Customizations

* **Add Meat:** You can add cooked ground beef, Italian sausage, or shredded chicken to the spinach and cheese filling for a heartier dish.
* **Use Different Cheeses:** Experiment with different cheeses in the filling, such as provolone, mozzarella, or fontina.
* **Add Vegetables:** Incorporate other vegetables into the filling, such as mushrooms, bell peppers, or zucchini.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the filling or sauce for a little heat.
* **Use Pesto:** Mix a spoonful of pesto into the filling for a burst of flavor.
* **Creamy Sauce:** Create a creamy tomato sauce by adding a splash of heavy cream or half-and-half to the marinara sauce.
* **Vegetarian Option:** Ensure all ingredients are vegetarian-friendly. Check labels to confirm cheeses are made with vegetarian rennet.
* **Vegan Option:** Substitute ricotta cheese with a plant-based ricotta alternative. Use vegan Parmesan cheese or nutritional yeast. Ensure marinara sauce is vegan-friendly.

## Serving Suggestions

Spinach and cheese stuffed pasta shells are a complete meal on their own, but they can also be served with a side salad or garlic bread.

* **Side Salad:** A simple green salad with a vinaigrette dressing is a perfect complement to the rich and cheesy pasta.
* **Garlic Bread:** Crispy garlic bread is great for soaking up the delicious marinara sauce.
* **Roasted Vegetables:** Serve alongside roasted vegetables like asparagus, broccoli, or Brussels sprouts.
* **Wine Pairing:** A light-bodied red wine, such as Pinot Noir or Chianti, pairs well with this dish.

## Make-Ahead Instructions

This dish is perfect for making ahead of time. You can assemble the stuffed pasta shells and store them in the refrigerator for up to 24 hours before baking. When you’re ready to bake, simply remove the baking dish from the refrigerator, let it sit at room temperature for 30 minutes, and then bake as directed.

You can also freeze the assembled stuffed pasta shells for up to 2 months. Thaw them in the refrigerator overnight before baking.

## Storage Instructions

Store leftover spinach and cheese stuffed pasta shells in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 20-25g
* Fat: 20-25g
* Carbohydrates: 50-60g
* Fiber: 5-7g

(Note: Nutritional information may vary based on specific ingredients and portion sizes.)

## Conclusion

Spinach and cheese stuffed pasta shells are a classic Italian dish that’s sure to become a family favorite. With its flavorful filling, rich marinara sauce, and comforting texture, this recipe is a winner every time. Follow these detailed steps and instructions to create a delicious and satisfying meal that everyone will love. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress.

Enjoy creating this comforting and delicious dish! Buon appetito!