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White Cheddar & Spinach Stuffed Shells

White Cheddar & Spinach Stuffed Shells
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White Cheddar & Spinach Stuffed Shells is a creamy, cheesy, and fresh comfort dish featuring jumbo pasta shells filled with a luscious blend of sharp white cheddar, ricotta, Parmesan cheeses, and vibrant sautéed spinach. This easy-to-make recipe balances indulgence with nutrition, perfect for family dinners, gatherings, or make-ahead meals.

Ingredients

Scale

Pasta & Sauce

  • 12 ounces jumbo pasta shells
  • 2 cups marinara sauce, divided
  • 1 tablespoon olive oil (for tossing shells)

Cheese & Filling

  • 1 cup shredded white cheddar cheese, divided
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese, divided
  • 4 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil (for sautéing)
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the Pasta Shells: Boil jumbo pasta shells in salted water until al dente but still firm enough to hold the filling. Drain and rinse with cold water to stop cooking. Drizzle with olive oil and gently toss to prevent sticking. Set aside.
  2. Prepare the Spinach Filling: In a skillet, heat olive oil over medium heat and sauté minced garlic and chopped onion until fragrant and translucent. Add fresh spinach and cook until wilted. Remove from heat and let cool slightly.
  3. Mix the Cheesy Filling: In a large bowl, combine ricotta cheese, shredded white cheddar, half the Parmesan, and the cooked spinach mixture. Season with salt, pepper, and Italian seasoning. Mix well to blend flavors evenly.
  4. Stuff the Shells: Carefully fill each cooked pasta shell with the creamy spinach and cheese mixture. Place the stuffed shells upright in a baking dish coated with a thin layer of marinara sauce to keep moist.
  5. Bake the Dish: Pour remaining marinara sauce over the stuffed shells. Sprinkle the top with remaining white cheddar and Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until bubbly and golden on top.

Notes

  • Do not overcook pasta shells; keep them slightly firm to hold filling.
  • Drain spinach thoroughly using a towel or press to avoid watery filling.
  • Use sharp white cheddar for better melting and flavor.
  • Spread sauce evenly for moist and flavorful results.
  • Allow the baked dish to rest for a few minutes before serving to set flavors and improve slicing.

Nutrition

Keywords: white cheddar, spinach, stuffed shells, cheesy pasta, comfort food, vegetarian pasta, baked shells

Find it online: https://ninagourmet.com/white-cheddar-spinach-stuffed-shells/