Spinach and Cheese Stuffed Pasta

Spinach and Cheese Stuffed Pasta shells is easy to prepare pasta casserole. Great for potlucks and weeknight dinners, this recipe is easy to prepare and economical.

Spinach and Cheese Stuffed Pasta

Spinach and Cheese Stuffed Pasta shells are bursting with a spinach and cheese mixture. Adding spinach to these cute shells is a great way to sneak vegetables in your children’s diet… or your husband or yourself! We can all use a few more veggies, #AmIRight?

The shells rest on a bed of store-bought spaghetti sauce. If you have a world-famous tomato sauce, please fill free to substitute it.

Topping this Spinach and Cheese Stuffed Pasta is mozzarella cheese. Baked until the mozzarella is melted and gooey, this is comfort food at it’s finest!

This pasta is a hearty yet meatless meal and is very easy to make.

Tips and more

1. Slightly undercook your pasta shells. They will cook more in the oven.
2. Use your favorite spaghetti sauce, whether that’s store-bought or homemade. Find my Slow Cooker Tomato Sauce here. 
3. Squeeze as much of the liquid out of the spinach as you can. I use paper towels.
4. I highly recommend using freshly grated Parmesan cheese in all your recipes! That pre-shredded Parmesan is not as flavorful as if you grate it yourself.
5. You can also add cooked chicken or Italian sausage to your spinach and cheese mixture!

While you’re here, check out these recipes

1. Pasta Meatball Soup
2. Potsticker Pasta Salad
3. Tipsy Italian Sausage Pasta

Spinach and Cheese Stuffed Pasta

Pasta is comfort food at it’s best. Spinach and Cheese Stuffed Pasta is no exception. These jumbo pasta shells sits on tomato sauce and is filled with a spinach and cheese mixture. Add more cheese to the top and bake until heated through.

Author: Paula

5 from 6 votes

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Ingredients

• 8 ounces large pasta shells or manicotti, cooked al denta
• 1 pkg frozen spinach thawed and drained well
• 15 ounces ricotta cheese
• 3 cups mozzarella shredded
• ⅓ cup parmesan cheese grated
• 1 large egg
• 26 ounces pasta sauce

Instructions

• Preheat oven to 350°F. Cook pasta and drain.
• While pasta is cooking mix spinach, ricotta, 2 cups mozzarella, parmesan, and egg; mix well. Stuff the mixture into the shells. Spread half the pasta sauce in the bottom of the 9 x 13-inch casserole dish.
• Arrange stuffed pasta over the sauce and spoon the remaining sauce on top. Cover with foil and bake for 30 to 35 minutes until hot. Remove the foil, sprinkle the last cup of grated mozzarella over the sauce, and bake for 5 more minutes until the cheese is melted and bubbly. Let stand for 5 to 10 minutes before serving.

Nutrition

Calories: 383kcal | Carbohydrates: 30g | Protein: 24g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 896mg | Potassium: 589mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5153IU | Vitamin C: 8mg | Calcium: 439mg | Iron: 3mg

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