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9x13 pan of stuffed shells with spinach on a wooden table.
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Three Cheese Stuffed Shells with Spinach

The best freezer friendly stuffed shells! Three cheeses, garlic and spinach make these easy and delicious.
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 55 minutes
Servings 6 people
Calories 468kcal
Author Rachel Ballard

Ingredients

  • 12 ounce box jumbo pasta shells
  • 2 tablespoons olive oil divided
  • 2 teaspoons garlic minced
  • 4 cups baby spinach chopped
  • 1 1/2 cups whole milk ricotta cheese
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese grated
  • 1 large egg
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh basil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh nutmeg
  • 1/2 teaspoon black pepper
  • 24 ounces Farm to Fork Pasta Sauce

Instructions

  • Bring a large pot of water to a boil. Add a healthy pinch of salt and the shells. Cook to al dente accordingn to package directions. Do not overcook. Drain and return to the pot, and add 1 tablespoon olive oil to the shells. Toss well to keep shells from sticking. Set aside.
  • In a 9" skillet over medium heat, add the final tablespoon olive oil, garlic and baby spinach to the skillet. Cook until the spinach is wilted about 6 to 8 minutes. Set aside to cool slightly.
  • In a separate bowl add the ricotta, mozzarella, and parmesan cheeses. Stir in the egg, parsley, basil, salt, nutmeg and pepper and stir to combine. Transfer to a zip top plastic bag or piping bag to fill the shells.
  • Cut the corner off the zip top bag and squeeze the cheese mixture in to each shell. It's easier to fill the shells if you squeeze them slightly to open them wider.
  • Transfer all shells to a cookie sheet to freeze then store in an air tight container for up to 2 months.

To bake right away:

  • Lay 1 cup of pasta sauce in the bottom of a 9x13 baking dish. Add shells to fit the pan. It's fine if they touch. Cover with additional 1-2 cups sauce and 1 cup mozzarella cheese.
  • Bake covered with aluminum foil for 30-40 minutes. Uncover for the last 10 minutes so the cheese can melt.

To bake from frozen:

  • Follow instructions as above but bake 55-60 minutes, uncovering for the last 10 minutes. If you are making a very small batch (5 shells or less) check to see if your shells are done at 45 minutes.

Notes

Recipe adapted from: https://www.jessicagavin.com/spinach-and-cheese-stuffed-shells-with-meat-sauce/

Nutrition

Calories: 468kcal | Carbohydrates: 46g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 529mg | Potassium: 338mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2465IU | Vitamin C: 7mg | Calcium: 359mg | Iron: 2mg