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Creamy Spinach and Cheese Stuffed Shells with Side Salad

Creamy Spinach and Cheese Stuffed Shells with Side Salad

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
480
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Chef's Note

You can assemble this dish up to 24 hours ahead and refrigerate before baking. Just add 10-15 minutes to the baking time if cooking from cold. For a time-saving shortcut, use pre-washed salad greens.

Tags
Italian
pasta
vegetarian
cheese
spinach
baked
family-friendly
comfort food
Ingredients

  • 20 shells jumbo pasta shells

  • 10 oz frozen chopped spinach

  • 15 oz ricotta cheese

  • 1 cup mozzarella cheese, shredded

  • 1/4 cup Parmesan cheese, grated

  • 1 large egg

  • 1/2 tsp garlic powder

  • 1 tsp dried basil

  • 2 cups marinara sauce

  • 6 cups mixed salad greens

  • 1 cup cherry tomatoes

  • 1 medium cucumber

  • 1/4 cup Italian salad dressing

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tbsp olive oil

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook according to package directions until al dente, about 8-9 minutes. Drain and rinse with cold water to stop cooking.

  • 3

    While pasta cooks, thaw 10 oz frozen chopped spinach in the microwave according to package directions. Squeeze out excess moisture using a clean kitchen towel or paper towels.

  • 4

    In a mixing bowl, combine the drained spinach, 15 oz ricotta cheese, 1/2 cup shredded mozzarella, 2 tbsp Parmesan cheese, 1 large egg, 1/2 tsp garlic powder, 1 tsp dried basil, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well until combined.

  • 5

    Spread 1/2 cup marinara sauce on the bottom of a 9x13 inch baking dish.

  • 6

    Fill each cooked pasta shell with about 1 1/2 tablespoons of the spinach-cheese mixture and arrange in the baking dish.

  • 7

    Pour the remaining 1 1/2 cups marinara sauce over the stuffed shells.

  • 8

    Sprinkle the remaining 1/2 cup mozzarella cheese and 2 tbsp Parmesan cheese on top.

  • 9

    Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and lightly browned.

  • 10

    While the shells are baking, prepare the side salad: Wash and dry 6 cups of mixed salad greens.

  • 11

    Slice 1 cup of cherry tomatoes in half.

  • 12

    Peel and dice 1 medium cucumber.

  • 13

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber.

  • 14

    When ready to serve, drizzle the salad with 1/4 cup Italian dressing and toss gently.

  • 15

    Season the salad with 1/4 tsp salt and 1/8 tsp black pepper.

  • 16

    Serve the hot stuffed shells with a portion of side salad.

Nutrition Information (per serving)
480
Calories
27g
Protein
45g
Carbs
22g
Fat
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