How to Make Homemade Spinach and Feta Stuffed Shells
Looking for a comforting and flavorful dish that’s perfect for dinner? Spinach and feta stuffed shells are a creamy, cheesy delight that’s super simple to make. These jumbo pasta shells are filled with a savory spinach and feta mixture, topped with marinara sauce, and baked to perfection. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress!
Here’s everything you need to know to make delicious spinach and feta stuffed shells at home. Don’t worry—it’s easier than it sounds and uses simple ingredients. Let’s get cooking!
Ingredients You’ll Need
First, gather these ingredients before you start. Everything is easy to find at your local grocery store.
– Jumbo pasta shells (about 20–25 shells)
– Fresh spinach (6–8 cups, roughly chopped) or frozen spinach (thawed and drained)
– Feta cheese (1 cup, crumbled)
– Ricotta cheese (1 cup)
– Mozzarella cheese (1 cup shredded, plus extra for topping)
– Eggs (1 large egg)
– Garlic (2 cloves, minced)
– Salt and pepper (to taste)
– Marinara sauce (2–3 cups)
– Olive oil (1 tablespoon for cooking spinach)
– Fresh parsley (optional garnish)
Step 1: Cook the Pasta Shells
Begin by cooking the jumbo pasta shells. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the shells and cook according to the package instructions, usually 10–12 minutes. You want the shells to be al dente (soft but still firm) since they’ll finish cooking in the oven.
Once the shells are cooked, carefully drain them and rinse under cold water. This stops them from cooking further and prevents them from sticking together. Place them on a plate or tray to cool while you prepare the filling.
Step 2: Prepare the Spinach and Feta Filling
Next, it’s time to make the delicious filling!
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Cook the spinach: If you’re using fresh spinach, heat a tablespoon of olive oil in a large skillet over medium heat. Add the spinach to the skillet along with a pinch of salt and pepper. Stir for a few minutes until it wilts completely. Once cooked, remove it from the heat. Let it cool slightly, then squeeze out excess liquid and roughly chop. (If using frozen spinach, make sure to thaw, drain, and squeeze out any extra moisture.)
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Mix the filling: In a large bowl, combine the cooked spinach, crumbled feta cheese, ricotta cheese, shredded mozzarella, minced garlic, and one large egg. Add a bit of salt and pepper to taste. Stir everything together until fully mixed. The egg will help bind the filling as it bakes.
Step 3: Fill the Pasta Shells
Now comes the fun part—stuffing the shells!
Take each cooked pasta shell and carefully spoon a generous amount of spinach and feta filling into the center. Be gentle so the shells don’t tear. Repeat with all the shells until you’ve used up the filling. Place the stuffed shells seam-side up in a large baking dish.
Step 4: Add the Marinara Sauce
Pour the marinara sauce evenly over the stuffed shells in the baking dish. Make sure all the shells are coated, as this prevents them from drying out while baking. You can use store-bought marinara or make your own if you prefer.
If you love extra cheesy comfort food, sprinkle an additional layer of shredded mozzarella on top of the marinara sauce. This will turn golden and bubbly as the dish bakes.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 20–25 minutes. Then, remove the foil and bake for an additional 10 minutes, allowing the cheese on top to melt and turn golden brown.
Once done, take the stuffed shells out of the oven and let them cool for a few minutes. Garnish with fresh parsley for a pop of color and flavor.
Step 6: Serve and Enjoy!
Your spinach and feta stuffed shells are ready to serve! Pair them with a fresh side salad or garlic bread for a complete meal. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this dish is sure to satisfy.
Tips for Success
Here are a few helpful tips to make your spinach and feta stuffed shells even better:
– Plan ahead: You can prepare the filling and sauce in advance to save time on busy days.
– Try variations: Add shredded chicken or sautéed mushrooms to the filling for a twist.
– Freeze leftovers: If you have extra stuffed shells, store them in an airtight container and freeze for up to 3 months. Reheat in the oven when ready to eat.
Conclusion
Spinach and feta stuffed shells are a simple yet impressive dish that’s perfect for any occasion. With their creamy filling and vibrant marinara sauce, they’re a great way to enjoy classic Italian flavors. Plus, they’re easy to customize and freeze for later!
Now that you know how to make them, give this recipe a try in your own kitchen. You’ll love how something so simple can taste so special. Happy cooking!
