Cheesy Spinach Stuffed Shells

These cheesy spinach stuffed shells are a family favorite! Rock your weeknight dinner routine by making the shells in advance. The leftovers are amazing and can be enjoyed all week long!

These cheesy spinach stuffed shells are a family favorite! Rock your weeknight dinner routine by making the shells in advance. The leftovers are amazing and can be enjoyed all week long!


Ingredients
  • 24 uncooked large pasta shells
  • pinch of salt and drizzle of oil to help prevent shells from sticking and season the water
  • 48 oz spaghetti sauce or as needed
  • 2 cups diced onion (white or yellow)
  • 3-4 cloves garlic (smashed and minced)
  • 5 oz fresh baby spinach, chopped
  • 16 oz whole milk ricotta cheese
  • 1 heaping cup freshly grated parmesan cheese (approx. 2 oz)
  • 1 tsp Italian seasoning blend (I love using salt-free Mrs. Dash)
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2-1 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • salt and pepper to taste
  • 1-2 large eggs (for a fluffier ricotta filling)
  • 1-2 cups freshly grated mozzarella cheese

Instructions
  1. Preheat your oven to 350 degrees F.
  2. Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. For saucy shells, feel free to add extra sauce. I usually add extra!
  3. Boil shells for approx 11 min or until tender/al dente. Drain and set aside.
  4. While the noodles boil, prep your veggies. Dice onion, mince garlic, and chop spinach. Measure out all remaining ingredients for easy cooking/assembly.
  5. Sauté onions and garlic together on medium-high heat in a small pan.
  6. Fold together ricotta, grated parmesan cheese, chopped spinach and all your herbs and spices.
  7. Add sautéed veggies and mix well. If a thicker filling is desired, add 1-2 gently whisked eggs to the filling and mix.
  8. Spoon filling into th shells, placing each shell atop your spaghetti sauced casserole dish.
  9. If desired, drizzle extra sauce on top or leave tops of shells bare to showcase the filling.
  10. Top with mozzarella cheese and an extra sprinkling of parmesan cheese if desired. For extra flavor, I also like to sprinkle some additional red pepper flakes and dried basil on top of the cheese.
  11. Cover lightly with foil and bake for 20-30 minutes or until filling is hot and sauce is bubbling. If cheese has not melted, remove foil at the end and bake an additional 5-10 minutes if needed.

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