Spinach & Cheese Stuffed Shell Pasta
Spinach & Cheese Stuffed Shell Pasta
Ingredients
For the Stuffed Shells
- 24 jumbo pasta shells
- 8 ounces cream cheese, softened
- 8 ounces paneer, crumbled or grated
- 5 ounces fresh spinach, chopped, tough stems removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red chili flakes, or to taste
For Assembly
- 24 ounces basil marinara sauce
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta shells thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 15 min
- 3
While the pasta cooks, prepare the filling. In a large mixing bowl, combine the softened cream cheese, crumbled paneer, and chopped fresh spinach. Add the salt, black pepper, garlic powder, onion powder, and red chili flakes. Mix all the ingredients thoroughly with a spoon or your hands until a creamy, smooth, and well-seasoned blend is formed.
⏱️ 10 min
- 4
Take each cooked jumbo pasta shell and generously fill it with the prepared spinach and cheese mixture. You can use a small spoon or your fingers for this step.
⏱️ 10 min
- 5
Spread half of the basil marinara sauce evenly at the bottom of a 9x13 inch baking dish. Arrange the stuffed pasta shells neatly in a single layer over the marinara sauce.
⏱️ 5 min
- 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Top the arranged shells generously with the shredded mozzarella cheese.
⏱️ 5 min
- 7
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let rest for a few minutes before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach & Cheese Stuffed Shell Pasta
For the Stuffed Shells
- 24 jumbo pasta shells
- 8 ounces cream cheese, softened
- 8 ounces paneer, crumbled or grated
- 5 ounces fresh spinach, chopped, tough stems removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red chili flakes, or to taste
For Assembly
- 24 ounces basil marinara sauce
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta shells thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 15 min - 3
While the pasta cooks, prepare the filling. In a large mixing bowl, combine the softened cream cheese, crumbled paneer, and chopped fresh spinach. Add the salt, black pepper, garlic powder, onion powder, and red chili flakes. Mix all the ingredients thoroughly with a spoon or your hands until a creamy, smooth, and well-seasoned blend is formed.
⏱️ 10 min - 4
Take each cooked jumbo pasta shell and generously fill it with the prepared spinach and cheese mixture. You can use a small spoon or your fingers for this step.
⏱️ 10 min - 5
Spread half of the basil marinara sauce evenly at the bottom of a 9x13 inch baking dish. Arrange the stuffed pasta shells neatly in a single layer over the marinara sauce.
⏱️ 5 min - 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Top the arranged shells generously with the shredded mozzarella cheese.
⏱️ 5 min - 7
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let rest for a few minutes before serving. Enjoy!
⏱️ 5 min