Cheese and Spinach Stuffed Shells with Lemon and Pine Nuts Recipe

Introduction

Stuffed shells are a comforting Italian classic featuring tender pasta filled with a creamy spinach and cheese mixture, baked in a flavorful marinara sauce. This recipe brings together fresh ingredients and simple techniques to create a delicious meal that’s perfect for family dinners or special occasions.

Ingredients

• 20 jumbo pasta shells (conchiglioni), cooked to al dente
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 6 oz fresh spinach
• 1 egg
• 15 oz ricotta cheese (whole or skim milk)
• ⅔ cup low-moisture mozzarella cheese, freshly grated
• ⅔ cup parmesan cheese (plus more for garnish)
• ⅔ cup toasted salted pine nuts, divided
• Zest of 1 lemon
• Juice of ½ lemon
• Salt and pepper to taste
• 2 cups marinara sauce (we recommend Rao’s or Mezzetta brand)
• Fresh basil, finely chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit. Cook the jumbo pasta shells according to package instructions, but stop just before they reach full al dente, as they will finish cooking in the oven.
2. Step 2: In a medium cast iron skillet, heat the olive oil over medium heat. Add the minced garlic and fresh spinach with a pinch of salt and pepper. Sauté until the spinach is wilted, smashing it gently with a spatula to help evaporate excess moisture. Chop larger spinach leaves roughly if needed.
3. Step 3: In a large bowl, combine the sautéed spinach and garlic with the egg, ricotta cheese, mozzarella, parmesan, half of the toasted pine nuts, lemon zest, lemon juice, and salt and pepper to taste. Mix until well blended.
4. Step 4: Pour the marinara sauce into the same cast iron skillet. Stuff each pasta shell with about 2 heaping tablespoons of the spinach ricotta mixture and arrange the filled shells in the sauce.
5. Step 5: Cover the skillet with foil and bake for 25-30 minutes, until the marinara is bubbling and the pasta is fully cooked. Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
6. Step 6: Remove from the oven and garnish with additional parmesan cheese, the remaining pine nuts, and freshly chopped basil before serving.

Tips & Variations

• For added flavor, try mixing in some cooked Italian sausage or mushrooms into the spinach and cheese filling.
• Use fresh mozzarella in place of shredded for a creamier texture.
• To make this recipe gluten-free, substitute jumbo gluten-free pasta shells or use large blanched pasta leaves as a wrapper.
• If you prefer a lighter dish, substitute part of the ricotta with cottage cheese or use low-fat cheeses.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, covered, for 2-3 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can stuff the shells and cover the dish with foil, then refrigerate it for up to 24 hours before baking. Allow the dish to come to room temperature for about 30 minutes before baking.

What can I substitute for pine nuts?

Toasted walnuts, almonds, or pecans work well as substitutes and add a nice crunch and flavor to the filling and garnish.

Cheese and Spinach Stuffed Shells with Lemon and Pine Nuts Recipe

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★★★★★

4.6 from 113 reviews

• Author: lina
• Total Time: 55 minutes
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

Delicious and comforting baked stuffed jumbo pasta shells filled with a creamy spinach and ricotta cheese mixture, topped with marinara sauce, toasted pine nuts, and fresh basil. This recipe features perfectly cooked conchiglioni pasta shells stuffed with a flavorful blend of cheeses, spinach, and lemon zest, baked until bubbly and golden.

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Ingredients

Scale 1x2x3x

Stuffed Shells

• 20 jumbo pasta shells (conchiglioni), cooked to al dente
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 6 oz fresh spinach
• 1 egg
• 15 oz ricotta cheese (whole or skim milk)
• ⅔ cup low-moisture mozzarella cheese, freshly grated
• ⅔ cup parmesan cheese, plus more for garnish
• ⅔ cup toasted salted pine nuts, divided
• Zest of 1 lemon
• Juice of ½ lemon
• Salt and pepper to taste
• 2 cups marinara sauce (we recommend Rao’s or Mezzetta brand)
• Fresh basil, finely chopped for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions, but be sure to cook them slightly under al dente to ensure they finish perfectly baking.
2. Sauté Spinach and Garlic: Heat olive oil in a medium cast iron skillet over medium heat. Add the minced garlic and fresh spinach, seasoning with a pinch of salt and pepper. Sauté until the spinach is wilted, smashing it gently with a spatula to help release moisture. Roughly chop large spinach leaves as needed.
3. Prepare Filling: In a large mixing bowl, combine the sautéed spinach and garlic with the egg, ricotta cheese, freshly grated mozzarella, parmesan, ½ cup of the toasted pine nuts, lemon zest, lemon juice, and salt and pepper to taste. Mix thoroughly to create a creamy filling.
4. Stuff Shells and Add Sauce: Pour the marinara sauce into the same cast iron skillet used for the spinach. Stuff each pasta shell with about 2 heaping tablespoons of the spinach-ricotta mixture, and place them carefully in the marinara sauce in the skillet.
5. Bake Covered: Cover the skillet with foil and bake in the preheated oven for 25-30 minutes, until the sauce is bubbling and the shells are cooked through.
6. Finish Baking Uncovered: Remove the foil and bake for an additional 5 minutes to allow the top to lightly brown.
7. Garnish and Serve: Remove from oven, sprinkle with additional parmesan cheese, the remaining pine nuts, and freshly chopped basil before serving.

Notes

• Cook the pasta shells slightly under al dente to prevent overcooking during baking.
• Using a cast iron skillet helps evenly heat and bake the marinara and shells together.
• Feel free to substitute fresh basil with parsley or oregano if preferred.
• To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
• This dish can be prepared ahead by assembling and refrigerating before baking the next day.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: stuffed shells, baked pasta shells, spinach ricotta shells, Italian stuffed shells, comfort food, vegetarian Italian recipe