Hi mom, today I will make Stuffed spinach shells Recipe. These spinach-stuffed shells are filled with creamy ricotta, mozzarella, and spinach and then baked in a marinara sauce with the cheese melted on top. Kids and adults love this dinner!
Why Stuffed spinach shells Recipe?
I love the convenience of stuffed shells for a meal that I can make early in the day and bake later, when I’m ready to serve dinner.
And for one more reason to love this meal, you can refrigerate your prepared meal (before baking) for up to 5 days or freeze for up to 3 months!
Full directions for serving are listed right above the recipe card at the bottom of this page.
Stuffed spinach shells Recipe
This is another winner from Gina’s collection of great cookbooks. These stuffed spinach shells are adapted from her recipe in the Skinnytaste Meal Prep cookbook. (I love love because there are fridge and freezer preparation options included with these recipes!)
And lest you forget, the very popular cabbage and sausage skillet is from her cookbook One and Done!
Stuffed spinach shells Recipe ingredients
- jumbo noodle shells
- ricotta cheese
- Frozen chopped spinach
- Soft grated Parmesan cheese
- Fresh parsley, finely chopped
- shredded mozzarella cheese
- black pepper
- Homemade or store-bought marinara sauce
As far as I’m concerned, there are not many things better than a meal that can be prepared at your convenience and later served at its best.
Pasta salad is the original takeaway for me. They keep lovely for days in the fridge and I’m always happy to have them for lunch or dinner. (There’s a reason I share dozens of pasta salads here on the website. The convenience can’t be beat.)
A crock pot is another option for getting ready early in the day. Italian red wine roast pork, crockpot chicken fajitas, and busy potato soup are a few of my favorite dinners.
Casserole-style meals like chicken enchilada, cabbage casserole, or Mexican lasagna are always popular options, too.
- Heat the oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil. Cook crust, stirring occasionally to prevent sticking, until cooked through, about 3 minutes less than instructions on package. Drain well and drink under cold water to prevent further cooking. drain again.
- In a large bowl, gently whisk the eggs. Add ricotta cheese, spinach, Parmesan, parsley, and ½ cup mozzarella cheese. Season with ½ teaspoon salt and pepper to taste. Transfer the filling to a gallon-size freezer bag.
- Spread 1½ cups of marinara sauce in a 9 x 13 baking dish. Cut one corner of the bag with the filling and press the filling into the crust, arranging 20-24 stuffed crusts in the baking dish in a single layer. Top with the remaining marinara sauce and mozzarella cheese.
- Cover the pan tightly with aluminum foil. Bake until fully heated and simmering on edges, 40 minutes. Uncover and continue baking for another 10 minutes, until the sauce has bubbled up and the cheese is completely melted.
- Leave it for 5-10 minutes before serving. Sprinkle with additional Parmesan cheese before serving, if desired.
To freeze and serve later: Before baking, the dish can be baked in a baking dish from the freezer to the oven, tightly covered, and frozen for up to 3 months. Bake from frozen (no thawing needed) at 375 degrees Fahrenheit, covered, until heated in center, and simmering on edges, about 1 hour. Uncover and bake until any liquid dries up on edges, another 15-20 minutes.
Calories: 440Calories · Carbohydrates: 26g · protein: 30g · fat: 24g · Saturated fat: 14g · Unsaturated fats: 1g · Monounsaturated fats: 7g · Unsaturated fats: 1g · Cholesterol: 135mg · sodium: 1242mg · Potassium: 736mg · the basic: 4g · sugar: 7g · Vitamin A: 5965IU · Vitamin C: 14mg · Calcium: 600mg · iron: 3mg