Pasta Shells Stuffed With Cheeses

These baked pasta shells are the ultimate comfort food, featuring jumbo shells stuffed with a creamy mixture of ricotta, Monterey Jack, Parmesan, and fresh spinach. The filling is bound with eggs and seasoned with nutmeg for a classic Italian flavor profile. Baked in a rich marinara sauce and topped with melted mozzarella, each bite offers a satisfying balance of tender pasta, savory cheese, and robust tomato sauce. This dish is perfect for family dinners, potlucks, or meal prep, as it reheats beautifully. Its a vegetarian favorite that feels indulgent yet wholesome.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 652.5

Dietary: Vegetarian

Description

These baked pasta shells are the ultimate comfort food, featuring jumbo shells stuffed with a creamy mixture of ricotta, Monterey Jack, Parmesan, and fresh spinach. The filling is bound with eggs and seasoned with nutmeg for a classic Italian flavor profile. Baked in a rich marinara sauce and topped with melted mozzarella, each bite offers a satisfying balance of tender pasta, savory cheese, and robust tomato sauce. This dish is perfect for family dinners, potlucks, or meal prep, as it reheats beautifully. Its a vegetarian favorite that feels indulgent yet wholesome.

Ingredients

15 ounce Ricotta cheese, part skim
2 cup Monterey Jack cheese, shredded
2 cup Mozzarella cheese, part skim, shredded
1/2 cup Grated Parmesan cheese
2 Eggs, beaten
10 oz Frozen spinach, thawed and drained
1 dash Salt
1 dash Black pepper
1/2 lb Jumbo pasta shells
30 oz Marinara sauce
1 dash Ground nutmeg, optional

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Thaw the frozen spinach, chop if necessary, and squeeze out all excess moisture thoroughly.
3
In a large bowl, combine the ricotta cheese, Monterey Jack cheese, Parmesan cheese, and 1 cup of the mozzarella cheese.
4
Add the beaten eggs, drained spinach, salt, pepper, and nutmeg (if using) to the cheese mixture. Stir until well combined.
5
Cook the jumbo pasta shells according to package directions until al dente. Drain well and let cool slightly.
6
Fill each cooked pasta shell with the cheese and spinach mixture.
7
Spread a thin layer of marinara sauce on the bottom of a large baking dish large enough to hold the shells in a single layer.
8
Arrange the filled shells in the dish, nestled into the sauce.
9
Pour the remaining marinara sauce evenly over the shells.
10
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
11
Bake in the preheated oven for 30 minutes, or until the sauce is bubbling and the cheese is melted and golden.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 652.5kcal

% Daily Value *
Total Fat 48.8g76%
Saturated Fat 32.2g161%
Cholesterol 213.8mg72%
Sodium 315.0mg14%
Total Carbohydrate 11.2g4%
Dietary Fiber 0.0g0%
Sugars 11.2g
Protein 41.2g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to drain the spinach very well; excess water will make the filling runny.

You can assemble this dish ahead of time and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.

For a richer flavor, you can use whole milk ricotta and full-fat cheeses.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Keywords: baked, shells, ricotta, spinach, mozzarella, parmesan, marinara, vegetarian, italian, comfort food, family dinner, cheesy, pasta, baked pasta, stuffed shells, easy dinner

Read it online: https://www.chefs-mate.com/recipe/pasta-shells-stuffed-with-cheeses/