Description
White Cheddar & Spinach Stuffed Shells combine creamy, sharp white cheddar cheese with fresh sautéed spinach inside tender jumbo pasta shells, baked in a rich marinara sauce to golden perfection. This comforting and nutritious dish is quick to prepare, make-ahead friendly, and perfect for family dinners, offering a satisfying blend of gooey cheese and vibrant greens.
Ingredients
Scale
Pasta
- 12 oz jumbo pasta shells
Filling
- 4 cups fresh spinach (about 5 oz), chopped
- 1 cup white cheddar cheese, shredded, freshly shredded preferred
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, finely chopped
- 1/2 cup onion, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Baking
- 2 cups marinara sauce
Instructions
- Prepare the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, usually 8-10 minutes. Drain carefully and rinse with cool water to prevent sticking. Set aside to cool for easy handling during stuffing.
- Sauté the Spinach and Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped garlic and onion and sauté until fragrant and slightly golden. Add fresh spinach in batches, stirring until wilted and tender. Remove from heat and let cool slightly.
- Mix the Filling: In a large bowl, combine the sautéed spinach mixture with ricotta cheese, shredded white cheddar, grated parmesan, and the beaten egg. Season with salt and pepper and stir thoroughly until the mixture is creamy and well combined.
- Stuff the Shells: Carefully spoon the cheese and spinach filling into each pasta shell, filling generously without overstuffing. Arrange the filled shells neatly in a baking dish layered with marinara sauce to keep them moist and flavorful during baking.
- Bake Until Golden and Bubbling: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove the foil during the last 10 minutes to let the tops brown beautifully and the sauce thicken slightly. Let cool for a few minutes before serving.
Notes
- Don’t overcook pasta; shells should be al dente to avoid mushiness after baking.
- Drain spinach thoroughly to prevent a watery filling.
- Use freshly shredded white cheddar for better melting and flavor.
- Layer marinara sauce generously as a base to keep shells moist.
- Let the baked dish rest for a few minutes before serving for better texture and easier plating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximately 2 stuffed shells)
- Calories: 400
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 95 mg