Spinach Lasagna Stuffed Shells are tender pasta shells are stuffed with a cheese and spinach filling, smothered in sauce and covered with more cheese. What’s not to love about this simple dinner?
My family is wild about stuffed shells. I couldn’t say whether it’s the adorable minimal individual segments or the messy goodness in the filling however they request these consistently. I have a significant partiality for them myself, and make Chicken Alfredo Stuffed Shells routinely.
Making stuffed pasta shells is an incredible, hands on formula that children can assist with. My girl loves stuffing the shells with the messy filling. Indeed it’s so basic she could undoubtedly make this entire dinner all alone.
You can make lasagna stuffed shells all year, yet I believe they’re particularly lovely around special times of year.
Lasagna Stuffed Shells Recipe Tips and Notes
- The recipe calls for 2 cups of fresh spinach, which is about 3-4 ounces. Feel free to add more if you like.
- Frozen spinach can be used if you don’t have fresh. Just make sure to thaw it completely and squeeze as much water out of it as possible. Use about ⅓ of a 10 ounce package.
- Pro tip: Use a cookie scoop to evenly portion out the filling. You could also pipe the filling in.
- Use your favorite pasta sauce or try my homemade Spaghetti Sauce or Marinara Sauce.
Lasagna Stuffed Shells are a perfect weeknight dinner or make ahead freezer meal. Stuffed pasta shells with a creamy, cheesy filling.
- PREP TIME 20 mins
- COOK TIME 25 mins
- TOTAL TIME 45 mins
- COURSE Main Course
- CUISINE Italian
- SERVINGS 6 servings
- 20-25 large pasta shells cooked to package instructions
- 16 ounces Ricotta cheese
- 1 egg
- 1 teaspoon dried basil 1 tablespoon fresh
- 1 teaspoon dried parsley 1 tablespoon fresh
- 1 1/2 cups freshly grated Mozzarella cheese divided
- 1/2 cup freshly grated Parmesan Cheese
- 2 cups fresh spinach chopped
- Salt and pepper
- 1 24- ounce jar marinara or spaghetti sauce
- fresh parsley or basil for garnish if desired
- Preheat oven to 350 degrees F. Spray a 9″x13″ baking dish with cooking spray and set aside.
- In a small bowl, combine Ricotta, egg, basil, parsley, Parmesan cheese and ½ of the Mozzarella cheese. Stir in spinach and a pinch of salt and pepper.
- Spoon about ⅓ of the spaghetti sauce into the prepared baking dish, spreading around to coat the bottom of the dish.
- Using a cookie scoop or a spoon, fill pasta shells with the cheese mixture. Arrange in a single layer in the baking dish on top of the sauce.
- Spoon the remaining sauce over the shells and sprinkle with the remaining grated Mozzarella cheese.
- Bake uncovered in a 350 degree oven for 20 – 25 minutes, or until cheese is lightly browned and bubbly. Garnish with fresh minced parsley or basil, if desired.