Name: Baked Stuffed Shells with Cream Cheese Spinach Filling
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 1 cup cream cheese, softened; 1 cup ricotta cheese; 1 ½ cups fresh spinach, chopped; 1 large egg; ½ cup grated Parmesan cheese; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; 2 cloves garlic, minced; ½ teaspoon dried Italian herbs; Salt and black pepper to taste

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Hey y'all! If you're looking for a comforting, creamy, and utterly delicious dinner that's sure to impress, these Baked Stuffed Shells with Cream Cheese Spinach Filling are just the ticket. Each jumbo shell is packed with a luscious blend of cream cheese, ricotta, spinach, and parmesan, baked in rich marinara for the ultimate cozy meal. Whether it’s a weeknight family dinner, potluck, or a special gathering, this dish is guaranteed to be a hit at any table. Let’s get cooking!

Why You'll Love This Baked Stuffed Shells with Cream Cheese Spinach Filling

Ultra creamy and cheesy filling for the ultimate comfort food experience.
Perfect make-ahead meal for busy weeknights or entertaining guests.

Vegetarian-friendly but hearty enough to satisfy everyone.
Easy to customize with your favorite cheeses or add-ins.
Feeds a crowd and reheats beautifully for leftovers.

Ingredients for Baked Stuffed Shells with Cream Cheese Spinach Filling

20 jumbo pasta shells (about 6 oz)
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
8 oz cream cheese, softened

1 cup ricotta cheese
½ cup grated parmesan cheese
1 ½ cups shredded mozzarella cheese, divided

1 large egg
2 cloves garlic, minced
½ teaspoon dried Italian seasoning

¼ teaspoon nutmeg (optional, for extra flavor)
½ teaspoon salt
¼ teaspoon black pepper

2 cups marinara sauce (homemade or store-bought)
1 tablespoon olive oil (for greasing the baking dish)

Baked Stuffed Shells with Cream Cheese Spinach Filling: Directions

Step 1: Prep the Jumbo Shells

Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a boil.
Cook the jumbo shells for 8-9 minutes until just al dente (they should still be a little firm as they'll continue cooking in the oven). Drain and lay out on a baking sheet to cool slightly.

Step 2: Make the Cream Cheese Spinach Filling

In a large bowl, combine the softened cream cheese, ricotta cheese, parmesan, 1 cup mozzarella cheese, thawed spinach, egg, garlic, Italian seasoning, nutmeg, salt, and black pepper.

Mix until everything is smooth and well incorporated.

Step 3: Assemble the Baked Stuffed Shells with Cream Cheese Spinach Filling

Lightly grease a 9x13-inch baking dish with olive oil.
Spread 1 cup marinara sauce evenly over the bottom of the dish.

Spoon 2-3 tablespoons of the spinach cheese filling into each cooked shell and arrange them side by side in the baking dish.
Pour the remaining cup of marinara sauce over the tops of the shells and sprinkle with the remaining ½ cup mozzarella cheese.

Step 4: Bake

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake an additional 10-12 minutes, until the cheese is melted and bubbly and the shells are lightly golden on top.
Let cool for 5-10 minutes before serving for the best texture.

Notes for the Best Baked Stuffed Shells with Cream Cheese Spinach Filling

Be sure to undercook your shells slightly so they hold their shape while baking.

Drain and squeeze your spinach thoroughly to avoid a watery filling.
For a lighter version, swap cream cheese for Neufchâtel or low-fat ricotta.

Variations of Baked Stuffed Shells with Cream Cheese Spinach Filling

Add Meat: Mix in cooked ground turkey, chicken, or sausage to the filling for extra protein.

Swap Greens: Substitute kale or Swiss chard for spinach for a twist on the classic.
Cheese Lovers: Add shredded fontina or provolone for even more gooey goodness.

Required Equipment

Large pot (for boiling pasta shells)

Mixing bowl
Colander
9x13-inch baking dish

Aluminum foil
Spoon or piping bag (for filling shells)

Storage Instructions for Baked Stuffed Shells with Cream Cheese Spinach Filling

Let leftovers cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F (175°C) oven until hot. For longer storage, freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge and reheat as above for best results.

Serving Suggestions and Pairings for Baked Stuffed Shells with Cream Cheese Spinach Filling

Serve with a crisp green salad tossed in a tangy vinaigrette.
Pair with crusty garlic bread or focaccia to soak up the sauce.
Enjoy with a glass of Chianti or your favorite red wine for an Italian-inspired meal.

Pro Tips for Baked Stuffed Shells with Cream Cheese Spinach Filling

For neat filling, use a piping bag or a zip-top bag with a corner snipped off to stuff the shells.
Let the shells rest for a few minutes after baking to make serving easier and cleaner.
Use freshly grated parmesan for the best salty-savory flavor (see cheese grating tips).

FAQ: Baked Stuffed Shells with Cream Cheese Spinach Filling

Can I make these shells ahead of time?: Yes! You can assemble the shells up to a day in advance and keep them covered in the fridge until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.
What’s the best way to squeeze water from frozen spinach?: After thawing, place spinach in a clean kitchen towel and twist to remove as much water as possible, or press between layers of paper towels for a quick method.
Can I use fresh spinach?: Absolutely – sauté about 10 ounces of fresh spinach until wilted, then cool, chop, and squeeze out excess moisture before adding to the filling. For more on cooking spinach, check out this guide.

Prep Time: 20 minutes
Total Time: 55 minutes

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Baked Stuffed Shells with Cream Cheese Spinach Filling