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baked cheesy stuffed spinach shells

Cheesy Spinach-Stuffed Pasta Shells

Sunnyside Cook

Dawn Dobie
A savory spinach filling, 3 different cheeses, and store-bought sauce make great pasta shells that are easy to put together ahead of time.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients
  

  • 2 9-10 ounce pkgs frozen chopped spinach thawed
  • 15 ounces ricotta cheese
  • 1 cup (about 4 ounces) grated Parmesan cheese (divided, see below)
  • 2 teaspoons fennel seeds
  • 2 teaspooons dried basil crumbled
  • 3 garlic cloves minced
  • salt and pepper
  • 3 ½ cups prepared marinara sauce (I use Rao’s)
  • 32 jumbo pasta shells
  • 4-8 ounces shredded mozzarella cheese
  • Additional Parmesan cheese if desired

Instructions
 

  • Cook pasta shells according to package instructions to al dente stage.
  • Using spice grinder or mortar & pestle, finely grind fennel seeds
  • Meanwhile, squeeze defrosted spinach dry. Transfer to large bowl. Add ricotta, ½ cup grated Parmesan, ground fennel seeds, basil, and garlic. Season with salt and pepper to taste and blend well. (Or using food processor, add garlic to feed tube while blades are running. Add remaining ingredients and process with off and on turns until mixed well—this is the method I employ when I use fresh spinach that I’ve cooked down.)
  • Preheat oven to 350 degrees F. Spoon a thin layer of marinara sauce evenly over bottom of 9 X 13 baking dish.
  • Fill each pasta shell with spinach mixture. Place shells in dish on top of marinara sauce. Spoon remaining sauce over shells, taking care to cover pasta portion to prevent drying while baking. Sprinkle with remaining ½ cup (or more) of Parmesan and desired amount of mozzarella. Cover loosely with foil.
  • Bake until heated through, about 30 minutes. Remove foil and continue baking until cheese is bubbly, about 10 more minutes. If more browning is desired, broil for a few minutes.
  • Let rest 10 minutes before serving.

Notes

Can be made 1-2 days in advance. After assembling, cover with foil and refrigerate. If refrigerated, bake covered with foil for 40 minutes, then remove foil and bake until bubbly, about 10 minutes.
Can also be frozen after assembly. Defrost, then follow instructions for chilled shells above.
Can substitute 2- 3 pounds fresh spinach or chard for the frozen spinach. Remove stems and cook leaves in a small amount of water until wilted.  Cool, then chop finely.
Adapted from Bon Appétit March 1991