What’s for Dinner? Weeknight Spinach Stuffed Shells

This recipe is easy, hearty and makes a great meal for weeknights. I love that you can make ahead (the night before is fine) and pop in the oven just before meal time.

Prep Your Pasta:

Let’s get started! First, boil your pasta al dente, according to box directions.

Next, drain your pasta and rinse with cold water. Drain well again.

Prep Your Dish:

Spray your 9×13 casserole dish with olive oil spray and lightly cover the bottom with tomato or marinara sauce. You can use your favorite prepared sauce, but if you want to make your own, here’s a delicious recipe for  Tomato Sauce with Fresh Tomatoes. If you have tomatoes lingering in your garden and a little extra time, this elevates the whole recipe. 

If you’re busy juggling work, life and, ahem, virtual learning– Costco carries a three pack of my favorite sauce, Classico Organic Tomato, Herbs & Spices.

Spinach + Cheese Mixture:

Cook your spinach according to package directions– the microwave option makes it easy. Once your spinach is steamed, drain it REALLY well. I use a wooden spoon and colander to squeeze all the water out. Once you squeeze the water out, squeeze it again! Nobody wants watery stuffed shells.

Mix your cooked/drained spinach with ricotta, mozzarella, salt and pepper.

Stuff the Pasta:

Now you’re ready to stuff your pasta with the spinach + cheese mixture. I use heaping spoonful in each shell. No need to measure– they should look something like the photo below. 

You’ll likely have more stuffed shells than you have room for in your casserole dish. Here are two options: 1, If you’re feeding a crowd or sharing with friends, grab another dish and continue (you might need a bit more sauce); 2, Prep your shells to freeze the rest. Keep reading, I’ll show you what to do with these later.

Cover with Sauce & Bake:

Once you’ve filled your casserole dish, cover with the rest of your tomato or marinara sauce. Sprinkle freshly grated parmesan cheese over the top.

Bake uncovered at 350 for 30-35 minutes until warm throughout. Serve with a side salad and warm garlic bread.

Freezing Tips for Stuffed Shells:

Once you’ve stuffed your extra shells, place them on a cookie sheet overnight. Space them apart so they don’t stick together. The next morning, move to a zip bag and you have an EASY throw-it-in-the-oven meal for another night.

When baking frozen shells, take out what you need and place in a smaller dish. Follow instructions as shared in previous steps, adding sauce and parmesan. Bake frozen at 350, for about 35-40 minutes, or until warm throughout.

For more of my recipes, check out my blog at Back Porch Bliss!