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You are here: Home / Recipes / Main Dish / Vegetarian / Three Cheese Stuffed Shells with Spinach

Three Cheese Stuffed Shells with Spinach

Published October 30, 2019. Last updated May 30, 2020 by Lauren Vavala

Thanks for sharing!

Stuffed with a combination of fresh spinach, ricotta, mozzarella, and Parmesan cheese, these Three Cheese Stuffed Shells are an easy-to-make classic family favorite! 

Three Cheese Stuffed Shells with Meatballs on a white plate with garlic and parsley in the background

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I’m not sure if I have mentioned this before, but growing up I hated tomato sauce.  I refused to eat it in any shape or form, even on pizza! Yes, I was the odd kid out at ever other kid’s birthday party.

I didn’t outgrew my distaste for tomato sauce until a 10-year period as a vegetarian. Back then, vegetarian options at restaurants were primarily limited to salad or pasta. This was during the height of my dating years, so I didn’t want to be “that girl” who only ordered salad on dates.

Fast forward many years and the first dinner my fiancé made for me was spaghetti with his Famous Spaghetti Sauce (don’t judge it by my awful photos, it’s delicious!). I’ve come a long way!

My kids don’t know a life without pasta sauce and will eat anything stuffed with cheese. These Three Cheese Stuffed Shells with Spinach are a win-win. They get cheese stuffed pasta covered in tomato sauce, and I get to feel like mom-of-the-year because they ate spinach!

Why This Recipe Works

  • This recipe for Three Cheese Stuffed Shells with Spinach is vegetarian as written. If you prefer to have a protein with you meals, you can add meatballs, as I often do, sausage, or simply use a meat-based pasta sauce.
  • It’s a family-friendly recipe and a great recipe to double or triple to serve a crowd. Most people don’t complain about a delicious Italian pasta dinner.
  • Added spinach makes gives this recipe a tasty little upgrade. The spinach isn’t super obvious, so if you have kids who refuse to eat vegetables, this is a great recipe to sneak in some healthy greens!

How to Make Three Cheese Stuffed Shells with Spinach

Prep!

Large cooked pasta shells close up

This recipe does require a little work, but it’s all very easy.

You will want to get a large pot of salted water on the stove to boil first. Cook the pasta according to the directions on the package, drain, and let cool.

Tip: you can make this recipe gluten free buy using gluten free shell pasta. I’ve had the best success with the Tinkyáda gluten free pastas.

Preheat your oven to 375°F.

Be sure your spinach is roughly chopped, the garlic is minced, and the mozzarella and Parmesan cheeses are shredded.

Tip: whenever possible, shred the cheese from a block. It melts better than pre-bagged shredded cheese that contains anti-caking additives.

Create!

Spinach and Garlic close up cooking in a skillet

Heat the olive oil in a large skillet over medium heat.

Add the garlic and cook for 1-2 minutes. Add the spinach and cook it until it reduces down for about 2-3 minutes.

Cheese and spinach mixed together in a silver bowl with a red spoon

In a large bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. Add the spinach mixture, season with salt and pepper, and stir until well combined.

Stuffing the Shell Pasta with a spoonful of cheese filling over a wood background

Stuff each shell with a large spoonful of the cheese mixture and place them in a large baking dish.

Stuffed Shells Topped with Pasta Sauce in a rectangular casserole dish

Top with the pasta sauce of your choice.

Stuffed Shells Topped with Tomato Sauce and Cheese in a casserole dish before being baked

Add additional cheese, if desired, and cover with foil.

Baked Three Cheese Stuffed Shells in a casserole dish

Bake for 20 minutes, then remove the foil and bake an additional 15 minutes until the cheese is melted and bubbling.

Present!

Baked Stuffed Shells Topped with Fresh Parsley in a green casserole dish over a wood table

Top the baked Three Cheese Stuffed Shells with fresh parsley.

Three Cheese Stuffed Shells with Meatballs on a white plate over a wood background

Serve hot as is or with a side of meatballs or sausage.

Tips and Techniques for the Best Three Cheese Stuffed Shells

  • I always recommend shredding cheese right from a block rather than using pre-shredded bags of cheese for the best melting and texture.
  • Make this recipe gluten free simply by using gluten free jumbo shell pasta. I really like the Tinkyáda brand of gluten free pasta.
  • Store leftovers in air-tight containers in the refrigerator. Use within 3-5 days.

FAQ’s

  • Can you freeze stuffed shells? Yes, you can freeze stuffed shells. Assemble the stuffed shells up until they are ready to be baked. Tightly cover them, place them in the freezer, and use within 3 months. You will have to increase the baking time 15-20 minutes when baking from frozen.
  • Can you freeze ricotta and spinach filling? Yes. If you have leftover ricotta filling, you can freeze it, tightly covered, in the freezer for up to 6 months.

Other Recipes to Try

  • Tuscan Inspired Steak and Pasta
  • One-Pan Cheesy Beef Enchilada Pasta
  • 20-Minute Garlic Parmesan Shrimp and Pasta

Love this Three Cheese Stuffed Shells with Spinach recipe? Follow me on Pinterest, Instagram, and Facebook for more!

Three Cheese Stuffed Shells with Meatballs on a white plate with garlic and parsley in the background
Print

Three Cheese Stuffed Shells with Spinach

Stuffed with a combination of fresh spinach, ricotta, mozzarella, and Parmesan cheese, these Three Cheese Stuffed Shells are an easy-to-make classic family favorite! 
Course Main Dish
Cuisine American, Italian, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 650kcal
Author Lauren Harris

Ingredients

  • 1 12 oz box jumbo shell pasta * gluten free, if needed
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic * minced
  • 3 cups spinach * roughly chopped
  • 30 ounces ricotta cheese
  • 2 cups mozzarella cheese * shredded
  • 1/4 cup Parmesan cheese * shredded
  • 1/2 teaspoon salt * or to taste
  • 1/4 teaspoon pepper * or to taste
  • 4 cups pasta sauce
  • fresh parsley * optional, for garnish

Instructions

  • Preheat oven to 375°F. 
  • Start a large pot of salted water on the stove to boil and cook the pasta according to the directions on the package, drain, and let cool.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. 
  • Add the garlic and cook for 1-2 minutes, then add the spinach and cook down for about 2-3 minutes.
  • In a large bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. Add the spinach, mixture, salt and pepper, and stir until well combined.
  • Stuff each shell with a large spoonful of the cheese mixture and place in a large baking dish. 
  • Top all of the stuffed pasta shells with the pasta sauce of your choice. Add additional cheese, if desired, and cover with foil.
  • Bake for 20 minutes, then remove the foil and bake an additional 15 minutes until the cheese is melted and bubbling.
  • Top the baked pasta with fresh parsley and serve.

Notes

Tips and Techniques for the Best Three Cheese Stuffed Shells

  • I always recommend shredding cheese right from a block rather than using pre-shredded bags of cheese for the best melting and texture.
  • Make this recipe gluten free simply by using gluten free jumbo shell pasta. I really like the Tinkyáda brand of gluten free pasta.
  • Store leftovers in air-tight containers in the refrigerator. Use within 3-5 days.

FAQ's

  • Can you freeze stuffed shells? Yes, you can freeze stuffed shells. Assemble the stuffed shells up until they are ready to be baked. Tightly cover them, place them in the freezer, and use within 3 months. You will have to increase the baking time 15-20 minutes when baking from frozen.
  • Can you freeze ricotta and spinach filling? Yes. If you have leftover ricotta filling, you can freeze it, tightly covered, in the freezer for up to 6 months.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 650kcal | Carbohydrates: 57g | Protein: 36g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 1485mg | Potassium: 928mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3029IU | Vitamin C: 16mg | Calcium: 581mg | Iron: 4mg

This recipe was originally published on October 27, 2017. It was updated with more thorough instructions, tips, techniques, and FAQ’s in October 2019.

 

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Filed Under: Main Dish, Pork, Recipes, Vegetarian

Comments

  1. kim says

    October 15, 2018 at 11:14 am

    Such yummy comfort food! I love Carando Meatballs and I can’t wait to give this a try!

    Reply
  2. Ellen says

    October 15, 2018 at 11:08 am

    This is a dish my family will love! I can’t wait to make it! Getting my grocery list now!

    Reply
  3. Jessica Formicola says

    October 15, 2018 at 11:06 am

    You had me at 3 cheese! This looks incredible!

    Reply
  4. Edyta at Eating European says

    October 15, 2018 at 10:30 am

    This dish looks so comforting and beautiful. I know something about “the odd kid”. My 5-year old son doesn’t like chocolate and mac & cheese… Who does that? 🙂

    Reply
  5. Danielle says

    October 15, 2018 at 10:26 am

    This is my kind of comfort food. Stuffed shells make a nice change from regular pasta.

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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