Baked pasta shells are a delicious and lip-smacking casserole by stuffing large pasta shells with spinach and cream cheese mixture. This recipe is made without ricotta cheese.
It is a perfect vegetarian pasta dish to make for holidays, Thanksgiving, gamedays, or any special event. It is a crowd-pleaser recipe and easy to make as well.
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Ingredients
This stuffed pasta shells recipe is made by stuffing jumbo pasta shells with a mixture of spinach, cream cheese, and herbs.
The white sauce is made with butter, all-purpose flour, milk, cheese, and herbs.
For baking the casserole, it is sprinkled with a lot of cheese. I have used a combination of mozzarella cheese, cheddar cheese, and pepper jack cheese.
Instructions
In a large pot, boil some water on medium-high heat until it comes to a rolling boil. Add the large pasta shells and some salt to the boiling water and cook for about 8-9 minutes or until al dente.
Once the pasta is cooked, drain the water using a colander and toss the shells with some olive oil.
Step 1: Gather all the ingredients for making stuffed shells.
Step 2: Boil large pasta shells and then drain them and toss some olive oil.
While the pasta is cooking make the filling of cream cheese and spinach. In a large bowl, add the softened cream cheese and smooth it with a fork. Add salt, garlic powder, Italian seasoning, and chopped spinach to the bowl and mix it well to form a creamy mixture.
Fill the pasta shells with the mixture ensuring they do not break. Keep them aside while you make the white pasta sauce.
Step 3: Mix cream cheese, spinach, and herbs to make the filling.
Step 4: Make a roux with butter and all-purpose flour.
To make white sauce, heat some butter in a pan on medium heat. Once it melts add the all-purpose flour and make the roux. Mix it well until there are no lumps and it is bubbly.
Add the milk, garlic powder, salt, and herbs and mix well. Let it come to a boil and then add the cheese to make it of semi-thick consistency.
Step 5: Add milk and cheese to the roux and make white sauce.
Step 4: Put white cheese at the bottom, fill all the pasta shells with the spinach cream cheese mixture, and place over the sauce.
In a large casserole dish, spread about half of the white sauce at the bottom of the dish. Arrange the filled pasta shells on top of the sauce. Pour the remaining sauce on the shells and then cover it with grated cheese.
Bake the stuffed pasta shells with spinach for about 25 minutes in a preheated oven at 400°F until the cheese starts bubbling and turning slightly golden brown.
Step 7: Pour white sauce on the pasta shells and sprinkle cheese on the top.
Step 8: Bake at 400°F for 25 minutes until the cheese is bubbly and slightly golden brown.
Substitutions
- Cream cheese - instead of cream cheese, ricotta cheese can be used.
- Spinach - spring mix can be used instead of spinach.
- Alfredo sauce - store-bought alfredo sauce can be used instead of making white sauce from scratch.
Variations
- Spicy - add chili pepper flakes or chopped serrano peppers while cooking the white sauce
Serving suggestions
Stuffed pasta shells can be served as a main dish, side dish, or an appetizer. It can be paired with breadsticks, garlic knots, minestrone soup, or tomato soup.
Roasted mushrooms, roasted broccoli, or roasted asparagus also go well as a side dish with baked pasta shells.
Equipment
I have boiled the pasta shells as well as made the white sauce on the stovetop. They are then baked in a casserole dish in the oven. The casserole dish should be about 9 inches by 13 inches in dimension.
Storage
It is best to serve the large pasta shells while they are hot. If there are any leftovers they can be refrigerated in an airtight container. When you are ready to serve, reheat them in the microwave.
Top tip
- Pasta shells should be cooked al dente as they will be further baked in the oven.
- Overcooking the shells can cause them to break while stuffing them.
Related
Looking for other recipes like this? Try these:
- Baked broccoli pasta
- Vegetable pasta casserole
- Mac and cheese
- Lo mein
- Fettuccine Alfredo
- Vegetable casserole
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📖 Recipe
Stuffed Pasta Shells with Spinach
Equipment
- Baking dish 9-inch by 13-inch
- Convection Oven
Ingredients
Cooking pasta shells
- 20 Large pasta shells
- 8 cups Water
- ½ teaspoon Salt
- 1 tablespoon Olive oil (extra virgin)
White sauce
- 3 tablespoon All-purpose flour
- 3 tablespoon Unsalted butter
- ½ cup Cheddar cheese (grated)
- 3 cup Milk
- ½ teaspoon Salt (to taste)
- ¼ teaspoon Italian seasoning
For the filling
- 2 cup Spinach (packed, chopped, 6 oz)
- 8 oz Cream cheese (room temperature)
- ½ teaspoon Italian Seasoning optional
- ½ teaspoon Salt
- 1 teaspoon Garlic powder
For baking
- â…“ cup Mozzarella cheese (grated)
- â…“ cup Pepper Jack cheese (grated)
- â…“ cup Cheddar Cheese (grated)
Instructions
Cooking Pasta
- In a large pot, boil water.8 cups Water
- Once water comes to a rolling boil, add the pasta shells and salt.20 Large pasta shells, ½ teaspoon Salt
- Cook on medium-high heat until al dente, it takes about 8-9 minutes.
- Drain the water using a colander.
- Toss the pasta with some oil and keep aside.1 tablespoon Olive oil
Making the filling
- In a large mixing bowl, smooth the cream cheese with a fork.8 oz Cream cheese
- Add the salt, garlic powder, Italian seasoning, and chopped spinach to the bowl.½ teaspoon Salt, ½ teaspoon Italian Seasoning, ½ teaspoon Salt, 1 teaspoon Garlic powder, 2 cup Spinach
- Mix it well with a fork or a spoon until it is a creamy mixture and the spinach is well mixed with the cream cheese.
- Fill about 18 pasta shells with the above mixture using a spoon and keep aside.
Preheat the oven
- Preheat oven to 400°F.
Making white sauce
- Heat a saucepan on medium heat.
- Once the pot is hot add the butter.3 tablespoon Unsalted butter
- Let the butter melt and then add the all-purpose flour and mix well until well-cooked and bubbly.3 tablespoon All-purpose flour
- Continue stirring the above mixture with a whisk to ensure there are no lumps.
- Mix in the milk and let it boil, stirring occasionally.
- Mix in the cheese, Italian seasoning, salt, and continue stirring.½ cup Cheddar cheese, ¼ teaspoon Italian seasoning, ½ teaspoon Salt
- Once it is thick, turn off the heat.
Baking the stuffed pasta
- In a casserole dish, make a layer of about half of the white sauce.
- Arrange the stuffed pasta shells in rows.
- Pour the remaining white sauce on the pasta shells.
- Sprinkle cheese and bake it in the preheated oven at 400 °F for 25 minutes.
- Remove from oven and serve it while it is hot.
Notes
- To ensure the pasta shells do not stick after cooking, toss some olive oil over it once cooked.
- You can also use store-bought white sauce in case you want to make the dish quicker.
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