Cheesy Spinach-Stuffed Pasta Shells

When we have company coming or want to bring a meal to a friend, I often turn to my recipe for Cheesy Spinach-Stuffed Pasta Shells.  The ingredients are usually in my pantry and the only stovetop cooking that’s involved is the pot that boils the pasta.  I return to this recipe over and over because it’s reliable and gets repeat rave reviews.  If we have vegetarians at the table, it makes a great main course. If we have carnivores, the shells can please them, too—or we can grill some sausages to serve alongside.  Plus I can make the shells ahead of time (and they actually taste better if they are made a day or two before serving).

I found this recipe years ago in the March 1991 issue of Bon Appétit. The filling for the shells is a savory spinach mixture along with 2 types of cheese—ricotta and parmesan. Mozzarella and more parmesan top the dish to make sure it lives up to its cheesy name.  The spinach is flavored with basil, fennel, and freshly chopped garlic.

Adapting the recipe to our tastes

Many people might balk at adding fennel seeds to the spinach filling, but I urge you to give it a chance. It really does complement the spinach well.  I reduced the amount of fennel originally called for by more than half, and I finely crush the seeds with a spice grinder so that I have a fennel powder that spreads more evenly and ribbons its milder flavor through the dish.

I also add mozzarella to the final topping of the shells.  It helps to create a rich tasting, bronzed crust along with the Parmesan sprinkled atop.

My method for the shells

While the pasta shells are boiling, it’s easy to assemble the filling.  I used frozen chopped spinach for this batch, but I have cooked down fresh spinach or chard in the past. After squeezing the excess water from the defrosted chopped spinach, I use two forks to separate the spinach strands and combine the spinach with the other filling ingredients.  A thin layer of prepared marinara sauce on the pan bottom is all that’s required to nestle the filled shells upon.

Once I’ve filled the shells and placed them in the baking pan, I carefully spoon marinara sauce over the exposed pasta shell sides. This technique ensures that the shells stay moist while baking.

Covering the shells with foil for the first part of their oven time also keeps them tender.  I allow the shells to bubble away after removing the foil. As the shells bake, amazing scents of marinara sauce and garlic fill the kitchen.

Sometimes I run the broiler briefly to create the golden brown crust on top.  Then the only thing required is patience, as I let the shells rest 10 minutes or so before serving.

While this recipe makes a large 13 X 9-inch pan of stuffed shells, these days I find myself making one dish for us and another one or two to freeze or give away.

Last week my daughter Ellen and her young family moved to a new house.  These Cheesy Spinach-Stuffed Pasta Shells were just the right choice to feed them at the end of a yet another busy day,.  “Welcome home” was their message.

Cheesy Spinach-Stuffed Pasta Shells

Sunnyside Cook

Dawn Dobie

A savory spinach filling, 3 different cheeses, and store-bought sauce make great pasta shells that are easy to put together ahead of time.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6

Ingredients

  

• 2 9-10 ounce pkgs frozen chopped spinach thawed
• 15 ounces ricotta cheese
• 1 cup (about 4 ounces) grated Parmesan cheese (divided, see below)
• 2 teaspoons fennel seeds
• 2 teaspooons dried basil crumbled
• 3 garlic cloves minced
• salt and pepper
• 3 ½ cups prepared marinara sauce (I use Rao’s)
• 32 jumbo pasta shells
• 4-8 ounces shredded mozzarella cheese
• Additional Parmesan cheese if desired

Instructions

 

• Cook pasta shells according to package instructions to al dente stage.
• Using spice grinder or mortar & pestle, finely grind fennel seeds
• Meanwhile, squeeze defrosted spinach dry. Transfer to large bowl. Add ricotta, ½ cup grated Parmesan, ground fennel seeds, basil, and garlic. Season with salt and pepper to taste and blend well. (Or using food processor, add garlic to feed tube while blades are running. Add remaining ingredients and process with off and on turns until mixed well—this is the method I employ when I use fresh spinach that I’ve cooked down.)
• Preheat oven to 350 degrees F. Spoon a thin layer of marinara sauce evenly over bottom of 9 X 13 baking dish.
• Fill each pasta shell with spinach mixture. Place shells in dish on top of marinara sauce. Spoon remaining sauce over shells, taking care to cover pasta portion to prevent drying while baking. Sprinkle with remaining ½ cup (or more) of Parmesan and desired amount of mozzarella. Cover loosely with foil.
• Bake until heated through, about 30 minutes. Remove foil and continue baking until cheese is bubbly, about 10 more minutes. If more browning is desired, broil for a few minutes.
• Let rest 10 minutes before serving.

Notes

Can be made 1-2 days in advance. After assembling, cover with foil and refrigerate. If refrigerated, bake covered with foil for 40 minutes, then remove foil and bake until bubbly, about 10 minutes.

Can also be frozen after assembly. Defrost, then follow instructions for chilled shells above.

Can substitute 2- 3 pounds fresh spinach or chard for the frozen spinach. Remove stems and cook leaves in a small amount of water until wilted.  Cool, then chop finely.

Adapted from Bon Appétit March 1991