Creamy Spinach and Feta Shells

Creamy Spinach and Feta Stuffed Shells bring together the perfect balance of creamy ricotta, tangy feta, and vibrant spinach all nestled inside tender jumbo pasta shells. Bathed in a rich marinara sauce and baked until bubbly and golden, this dish feels both comforting and a little elegant, making any meal feel like a special occasion. Whether you want to impress guests or need a satisfying family dinner, this recipe delivers hearty flavors with a simple approach.

This recipe quickly became a family favorite in my house. The kids love the melty cheesy filling, and adults appreciate the fresh spinach and tang from the feta. It’s the kind of meal that wins smiles all around the table.

Ingredients

• 12 jumbo pasta shells: fresh and sturdy so they hold plenty of filling
• 2 cups fresh spinach: chopped for bright color and nutrition, choose crisp leaves without blemishes
• 1 cup ricotta cheese: for creamy softness whole-milk ricotta works best
• 1 cup crumbled feta cheese: adds sharpness and saltiness, go for a high-quality block feta rather than pre-crumbled for best texture
• 1 large egg: lightly beaten to bind filling and set while baking
• 2 cloves garlic: minced to add aromatic depth and flavor
• 3 cups marinara sauce: smooth and robust, San Marzano-based sauces are top-notch but good quality store-bought works well too
• ½ cup grated Parmesan cheese: for a golden, cheesy crust
• ¼ teaspoon freshly ground black pepper: freshly cracked for better flavor
• ¼ teaspoon dried oregano: to complement the Mediterranean notes
• 2 tablespoons olive oil: extra virgin for sautéing and flavor
• Fresh basil leaves: torn for garnish, pick fragrant green leaves without discolorations

Step-by-Step Instructions

Preparing the Pasta:

Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook them al dente, about nine minutes. They should be firm enough to hold the filling without falling apart. Drain the shells carefully, rinse under cool water briefly to stop them cooking further, and lay them on a clean kitchen towel to dry.

Sauté the spinach:

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Toss in the chopped spinach and stir until completely wilted, roughly two minutes. Drain any excess liquid thoroughly by pressing through a fine-mesh sieve or squeezing in a clean kitchen towel to prevent watery filling.

Combine dairy components:

In a mixing bowl, whisk together the ricotta cheese, crumbled feta, and lightly beaten egg. Fold the drained spinach into this mixture. Season with freshly ground black pepper and dried oregano. The egg helps the filling set during baking.

Taste and adjust the seasoning:

Spoon a small taste and add a pinch more salt or pepper if needed. Keep in mind the feta brings saltiness already, so adjust lightly.

Stuff the shells:

Using a small spoon or a piping bag for neatness, fill each cooked shell with about one tablespoon of the spinach-feta filling. Arrange them seam side up in a 9 by 13 inch baking dish.

Layer the sauce:

Pour the marinara sauce evenly over the shells making sure each one is well covered. Sprinkle the grated Parmesan cheese all over the top to develop a golden crust during baking.

Bake:

Cover the dish with foil and bake in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius for twenty minutes. Remove the foil and bake an additional ten minutes until the sauce is bubbly and the cheese is lightly browned.

Rest and garnish:

Allow the casserole to rest for five minutes after baking so the filling firms up making it easier to serve. Scatter torn fresh basil leaves on top for a fragrant, colorful finish.

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My favorite ingredient here is the feta cheese. Its sharp, tangy bite brightens the creamy filling unlike any other cheese. I still remember the first time I served this dish at a family dinner and everyone kept going back for more even after seconds. It’s a simple crowd-pleaser with a touch of sophistication.

Storage Tips

Cool the casserole completely before transferring leftovers to airtight containers. Store in the refrigerator for up to four days. For longer storage, portion and freeze tightly wrapped in freezer-safe containers for up to three months. Reheat in a 350 degree Fahrenheit oven covered with foil for about 15 to 20 minutes until warmed through. Uncover for the last five minutes to re-crisp the cheese. You can also microwave individual portions on medium power for two to three minutes but add a splash of marinara to keep the dish moist.

Ingredient Substitutions

• Use gluten-free jumbo shells to accommodate dietary restrictions without losing the fun of stuffed pasta.
• Swap feta for goat cheese if you want a creamier tang or replace ricotta with cottage cheese for a lighter texture.
• Add sautéed mushrooms or sun-dried tomatoes into the filling for extra depth and umami. You can also toss chopped artichoke hearts or Kalamata olives in for a Mediterranean vibe.

Serving Suggestions

• Pair with a crisp arugula salad dressed in a lemon vinaigrette for a fresh contrast.
• Garlic bread is fantastic to soak up the luscious marinara sauce.
• Roasted or sautéed green vegetables like asparagus or zucchini bring brightness to balance the rich cheese.

Cultural Context

Stuffed pasta shells originate from Italian cuisine, where pasta shapes are often specifically chosen to hold rich fillings, making them perfect as a main dish during festive meals or family gatherings. The combination of spinach and cheeses highlights the Mediterranean diet’s love for fresh greens and aged dairy.

Commonly Asked Questions

→ How do I keep the filling from becoming watery?

Drain the cooked spinach well by pressing it in a clean kitchen towel to remove excess moisture before folding it into the cheese mixture.

→ Can I prepare the shells ahead of time?

Yes, you can stuff the shells and refrigerate them before baking, making it convenient for busy days or entertaining.

→ What’s the best way to cook the jumbo shells?

Boil the pasta shells in salted water until al dente (about 9 minutes) to ensure they stay firm enough to hold the filling.

→ Can I substitute the cheeses used in the filling?

You can swap feta with goat cheese for a tangier taste or use cottage cheese instead of ricotta for a lighter texture.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months. Reheat covered in the oven at 350°F for 15-20 minutes.

→ How can I add extra flavor to the sauce?

Simmer the marinara with a splash of dry white wine or a pinch of red pepper flakes for deeper complexity and subtle heat.