Print

White Cheddar & Spinach Stuffed Shells

White Cheddar & Spinach Stuffed Shells
Print Recipe

White Cheddar & Spinach Stuffed Shells are a comforting and nutritious baked pasta dish featuring jumbo shells filled with a creamy blend of white cheddar, ricotta, Parmesan, and fresh spinach. This crowd-pleaser offers rich cheesy flavors balanced by vibrant greens, making it perfect for cozy family dinners or meal prepping. Easy to make and adaptable with protein or vegan options, it reheats well and can be served with simple sides like salad or garlic bread.

Ingredients

Scale

Pasta

  • Jumbo pasta shells (about 20-25 shells)

Cheeses

  • 2 cups shredded white cheddar cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus extra for garnish

Vegetables & Aromatics

  • 4 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 small onion, diced

Other

  • 2 cups marinara sauce (good quality)
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook and Prep the Pasta Shells: Bring a large pot of salted water to a boil, then cook the jumbo pasta shells until al dente—firm but tender. Drain carefully and set aside to cool, so they are easy to handle when stuffing.
  2. Prepare the Cheese and Spinach Filling: In a skillet, heat olive oil and sauté minced garlic and diced onions until fragrant. Add fresh spinach and cook until wilted, then let it cool slightly. In a mixing bowl, combine ricotta, shredded white cheddar, grated Parmesan, and the spinach mixture—season with salt and pepper.
  3. Stuff the Shells: Using a spoon, gently fill each cooked shell with the creamy cheese and spinach mixture, taking care not to overfill or tear the pasta.
  4. Assemble in a Baking Dish: Spread a thin layer of marinara sauce on the bottom of your baking dish. Arrange the stuffed shells snugly in the dish, then pour the remaining marinara sauce over the top to keep everything moist during baking.
  5. Bake Until Bubbling and Golden: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil for the last 10 minutes to let the top brown slightly and the cheese melt beautifully.

Notes

  • Don’t overcook the shells: Al dente pasta prevents mushy shells that can fall apart when stuffing.
  • Drain spinach well: Excess moisture in spinach can make the filling runny, so squeeze out as much liquid as possible.
  • Use sharp white cheddar: A strong cheese flavor makes the dish more memorable and satisfying.
  • Cover while baking: Keeps the shells moist and allows the flavors to meld.
  • Add fresh herbs: A sprinkle of fresh basil or parsley after baking adds brightness and freshness.

Nutrition

Keywords: white cheddar stuffed shells, spinach stuffed shells, baked pasta, cheesy pasta shells, comfort food, gluten free pasta recipe

Find it online: https://mealsbylina.com/white-cheddar-spinach-stuffed-shells/