Best 2 Spinach And Cheese Stuffed Pasta Shells Recipes

Prepare to tantalize your taste buds with delectable Spinach and Cheese Stuffed Pasta Shells, a symphony of flavors that will leave you craving for more! This culinary masterpiece combines the goodness of tender pasta shells, a luscious spinach and cheese filling, and a velvety tomato sauce, resulting in a dish that is both visually appealing and incredibly delicious.

Dive into the realm of culinary artistry with our curated collection of Spinach and Cheese Stuffed Pasta Shells recipes. From classic renditions to innovative twists, each recipe promises a unique journey of flavors. Whether you prefer a traditional filling of spinach, ricotta, and Parmesan cheese, or a more creative blend of sun-dried tomatoes and pesto, our recipes have something for every palate. Vegetarian and vegan variations are also included to cater to diverse dietary preferences.

Embark on a culinary adventure and explore the diverse world of Spinach and Cheese Stuffed Pasta Shells. Treat your family and friends to a delightful meal that showcases your culinary expertise. With our easy-to-follow instructions and helpful tips, you'll be creating restaurant-quality dishes in the comfort of your own kitchen. So, gather your ingredients, don your apron, and let's embark on a culinary journey that will leave your taste buds dancing with joy!

Here are our top 2 tried and tested recipes!

SPINACH AND CHEESE STUFFED PASTA SHELLS

Spinach and Cheese Stuffed Pasta Shells image

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.

Provided by KITKATY

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g

SPINACH- AND CHEESE- STUFFED PASTA SHELLS

Spinach- and Cheese- Stuffed Pasta Shells image

Provided by Blair Box

Categories Cheese Pasta Tomato Bake Vegetarian Quick & Easy High Fiber Fennel Bon Appétit Costa Mesa California

Yield Serves 6

Number Of Ingredients 10

Ingredients

2 10-ounce packages frozen chopped spinach, thawed
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 cups purchased marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan

Steps:

Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

Tips:

For a vegetarian version, omit the ground beef and add an extra cup of spinach or other vegetables, such as zucchini or mushrooms.
If you don't have ricotta cheese, you can substitute cottage cheese or cream cheese.
To make the dish ahead of time, assemble the pasta shells and bake them for 20 minutes. Then, cover and refrigerate for up to 3 days. When ready to serve, reheat the pasta shells in a 350°F oven for 20 minutes, or until heated through.
Serve the pasta shells with a side of marinara sauce, Alfredo sauce, or pesto.

Conclusion:

Spinach and cheese stuffed pasta shells are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try!