Super cheesy spinach stuffed shells baked in tomato sauce is a delicious and easy vegetarian dinner recipe everyone will love.
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Spinach. I used frozen and thawed spinach but you could use fresh spinach too. Add to a hot pan and allow to wilt before squeezing out any excess moisture.
- Cream cheese.
- Mozzarella.
- Parmesan cheese.
- Nutmeg.
- Chilli flakes.
- Pasta shells.
- Salt and pepper.
- Fresh basil.
- Roasted tomato sauce. I use the recipe linked but you can use any jarred sauce or recipe you like.
How to make stuffed shells
- Make the filling: Squeeze any excess moisture out of the spinach then place in a mixing bowl. Add the cream cheese, grated mozzarella and Parmesan. Add all the seasonings and mix well. Cook the pasta shells in a large pot of salted, boiling water for 7 minutes then drain and allow to cool to room temperature. Pour the tomato sauce into the bottom of a casserole dish.
- Stuff the shells: Using a teaspoon, stuff the creamed spinach mixture into the pasta shells. Place the shells into the casserole dish.
- Bake: Top the shells with mozzarella then cover with foil and place in a preheated oven. Allow to bake for 20 minutes then remove the foil and bake for another 5-10 minutes or until the pasta shells are cooked and the top is golden brown. Remove from the oven, scatter over fresh basil and serve.
Can I make this ahead?
The shells can be stuffed and placed into the sauce then covered and refrigerated for up to 2 days or frozen for up to 3 months. Bake the shells directly from frozen for 45-60 minutes or until hot and bubbling. Baked shells can be kept in the fridge for up to 2 days and reheated in a hot oven before serving.
What to serve with stuffed shells
Baked pasta recipes
Creamed spinach stuffed shells
Super cheesy spinach stuffed shells baked in tomato sauce is a delicious and easy vegetarian dinner recipe everyone will love.
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Servings: 4
Calories: 341kcal
Ingredients
- 350 g (12oz) frozen spinach thawed
- ½ cup cream cheese softened
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp nutmeg
- ½ tsp garlic powder
- pinch chilli flakes
- 1 tsp salt
- ½ tsp pepper
- 300 g (10.5oz) pasta shells
- 4 cups tomato sauce
Instructions
- Squeeze any excess moisture out of the spinach then place in a mixing bowl.
- Add the cream cheese, grated mozzarella and Parmesan. Add all the seasonings and mix well.
- Cook the pasta shells in a large pot of salted, boiling water for 7 minutes then drain and allow to cool to room temperature.
- Pour the tomato sauce into the bottom of a casserole dish.
- Using a teaspoon, stuff the creamed spinach mixture into the pasta shells. Place the shells into the casserole dish.
- Top the shells with mozzarella then cover with foil and place in a preheated oven.
- Allow to bake for 20 minutes then remove the foil and bake for another 5-10 minutes or until the pasta shells are cooked and the top is golden brown.
- Remove from the oven, scatter over fresh basil and serve.
Nutrition
Calories: 341kcal | Carbohydrates: 55g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 1620mg | Potassium: 973mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7761IU | Vitamin C: 15mg | Calcium: 384mg | Iron: 4mg
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