Spinach and Cheese Stuffed Pasta shells is an easy to prepare pasta casserole. Great for potlucks and weeknight dinners, this recipe is easy to prepare and economical.
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 rests 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.
Spinach and Cheese Stuffed Pasta
- Slightly undercook your pasta shells. They will cook more in the oven.
- Use your favorite spaghetti sauce, whether that’s store bought or homemade. Find my Slow Cooker Tomato Sauce here.
- Squeeze as much of the liquid out of the spinach as you can. I use paper towels.
- 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.
- You can also add cooked chicken or Italian sausage to your spinach and cheese mixture!
- 8 oz pkg large pasta shells or manicotti cooked al denta
- 1 pkg frozen spinach thawed and drained well
- 15 oz ricotta cheese
- 3 cups mozzarella shredded
- 1/3 cup parmesan cheese grated
- 1 egg
- 26 ounce jar pasta sauce
- Preheat oven to 350 degrees. Cook pasta and drain. While pasta is cooking mix spinach, ricotta, 2 cups mozzarella, parmesan and egg; mix well. Stuff mixture into shells. Spread half the pasta sauce in bottom of 9 x 13 inch casserole dish. Arrange stuffed pasta over sauce and spoon remaining sauce on top. Cover with foil and bake 30 to 35 minutes until hot. Remove foil, sprinkle last cup of grated mozzarella over sauce and bake 5 more minutes until cheese is melted and bubbly. Let stand 5 to 10 minutes before serving.