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!
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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!
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!
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.
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.
Stuff each shell with a large spoonful of the cheese mixture and place them in a large baking dish.
Top 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.
Present!
Top the baked Three Cheese Stuffed Shells with fresh parsley.
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
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Three Cheese Stuffed Shells with Spinach
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.
Nutrition
This recipe was originally published on October 27, 2017. It was updated with more thorough instructions, tips, techniques, and FAQ’s in October 2019.
