If you’re craving a comforting, cheesy, and veggie-packed meal, look no further than these Creamy Spinach & Feta Stuffed Shells with Marinara. This dish brings together tender jumbo pasta shells filled with a luscious mixture of ricotta, feta, parmesan, and fresh spinach, all baked in a rich, flavorful marinara sauce and topped with gooey mozzarella. It’s the perfect combination of creamy, tangy, and savory that will satisfy both family dinners and casual gatherings alike.
Why It Deserves a Spot
This recipe stands out because it’s a beautiful balance of flavors and textures. The creamy filling contrasts perfectly with the bright acidity of the marinara sauce, while the feta adds a subtle saltiness that elevates the dish. Plus, it’s incredibly versatile and approachable for cooks of all skill levels. Whether you’re cooking for a crowd or meal prepping for the week, these stuffed shells check all the boxes for an impressive yet simple dinner. Plus, it’s a great way to sneak in some greens without sacrificing any indulgence.
The Essentials
- 12 jumbo pasta shells: These large shells are perfect for stuffing and provide a hearty base for the filling.
- 2 cups fresh spinach, chopped: Use fresh for the best flavor and texture; it wilts down nicely inside the shells.
- 1 cup ricotta cheese: The creamy foundation that ties the filling together.
- 1/2 cup feta cheese, crumbled: Adds a tangy, salty punch.
- 1/2 cup grated parmesan cheese: For a nutty depth of flavor.
- 1 egg, beaten: Binds the filling so it holds together when baked.
- 1 teaspoon garlic powder & 1 teaspoon onion powder: Simple spices to boost flavor without overpowering.
- Salt and pepper to taste: Essential seasonings to balance everything.
- 2 cups marinara sauce: Use your favorite store-bought or homemade marinara—it’s the flavorful base that keeps everything moist.
- 1 tablespoon olive oil: For sautéing or drizzling, enhances richness.
- 1/2 teaspoon dried oregano & 1/2 teaspoon dried basil: Classic Italian herbs that complement the sauce beautifully.
- 1 cup shredded mozzarella cheese: Melts into a bubbly, golden topping.
Toolbox for This Recipe
- Large pot: For boiling the jumbo pasta shells.
- Large skillet: To sauté spinach or warm marinara sauce if desired.
- Mixing bowl: For combining the filling ingredients.
- Baking dish (9×13 inch or similar): To arrange and bake the stuffed shells.
- Spoon or spatula: For filling the shells and spreading sauce.
- Aluminum foil: To cover the dish while baking and keep moisture in.
How to Prepare Creamy Spinach & Feta Stuffed Shells with Marinara
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the 12 jumbo pasta shells and cook according to the package instructions until al dente—usually about 9 to 11 minutes. Drain carefully and rinse with cold water to stop the cooking process. Set aside on a plate lightly drizzled with olive oil to prevent sticking.
Step 2: Prepare the Spinach Filling
In a large bowl, combine 2 cups chopped fresh spinach, 1 cup ricotta cheese, 1/2 cup crumbled feta cheese, and 1/2 cup grated parmesan cheese. Add 1 beaten egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, and season with salt and pepper to taste. Mix everything together until evenly combined and creamy.
Step 3: Stuff the Shells
Using a spoon or small scoop, carefully fill each cooked shell with the spinach and cheese mixture. Be generous but avoid overfilling to keep the shells intact.
Step 4: Assemble the Baking Dish
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of the baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining 1 cup marinara sauce over the filled shells. Sprinkle 1 cup shredded mozzarella cheese evenly over the entire dish. Finally, sprinkle dried oregano and basil across the top for added aroma.
Step 5: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown. Let the dish cool for 5 minutes before serving.
Warm & Cool Weather Spins
- In warmer months, swap fresh spinach with baby arugula for a peppery twist inside the shells.
- For cooler days, add sautéed mushrooms or caramelized onions to the filling for extra depth.
- Try topping with fresh basil and a drizzle of balsamic glaze after baking for a fresh, tangy contrast.
- Serve alongside a crisp green salad or roasted seasonal vegetables to round out the meal.
Little Things that Matter
Using fresh spinach instead of frozen makes a noticeable difference in texture and taste. Remember to chop it finely so it blends well with the creamy cheeses. Don’t skip rinsing the pasta shells after boiling — it helps prevent them from sticking and tearing while you stuff them. When baking, covering the dish ensures the shells stay moist and the filling doesn’t dry out. Also, feel free to adjust the seasoning to your liking; a pinch more garlic powder or a sprinkle of crushed red pepper flakes can add a nice kick.
Make-Ahead & Storage
These stuffed shells are a fantastic make-ahead meal. You can prepare the shells and filling, stuff them, and assemble the dish a day before baking. Just cover tightly with plastic wrap or foil and refrigerate. When ready to serve, bake as directed, adding a few extra minutes to compensate for the chilled filling.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through to maintain creaminess. You can also freeze the assembled but unbaked dish for up to 2 months; thaw overnight in the fridge before baking.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can! Just make sure to thaw and squeeze out all excess moisture before mixing it into the cheese filling. This prevents the shells from becoming watery.
Is there a way to make this recipe vegan?
To make a vegan version, substitute ricotta and feta with plant-based cheeses or tofu ricotta, and replace the egg with a flax egg. Use vegan mozzarella for topping. Keep in mind the flavors will be different but still delicious.
Can I add meat to the filling?
Absolutely! Ground turkey, chicken, or beef can be cooked and mixed into the filling for a heartier dish. For a lighter yet protein-packed option, try our Creamy Spinach Artichoke Chicken Stuffed Shells for inspiration.
What can I serve alongside these stuffed shells?
They pair wonderfully with a simple green salad, garlic bread, or roasted vegetables. For a soup starter, consider something light and complementary like the Creamy Tomato Basil Turkey Meatball Soup.
Weekend Projects
- Creamy Spinach Artichoke Chicken Stuffed Shells – Take your shell game to the next level with this chicken-packed version.
- Creamy Tomato Basil Turkey Meatball Soup – Perfect for warming up on chilly nights or serving as a comforting appetizer.
- Creamy Tomato Spinach Orzo With Chicken – A great way to enjoy the creamy tomato and spinach combo in a quick, one-pot meal.
Final Thoughts
This Creamy Spinach & Feta Stuffed Shells with Marinara recipe is a delicious way to enjoy a wholesome, cheesy pasta dish that feels special but is surprisingly easy to make. The blend of fresh spinach and tangy feta nestled inside tender shells, all smothered in marinara and melted mozzarella, creates a perfect harmony of flavors and textures. Whether it’s a weeknight dinner or a weekend project, this recipe is sure to become a favorite in your rotation. Don’t forget to experiment with the flavors and sides to make it your own!
Enjoy every creamy, cheesy bite!
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Creamy Spinach & Feta Stuffed Shells with Marinara
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 12 jumbo pasta shells and cook according to the package instructions until al dente—usually about 9 to 11 minutes. Drain carefully and rinse with cold water to stop the cooking process. Set aside on a plate lightly drizzled with olive oil to prevent sticking.
- In a large bowl, combine 2 cups chopped fresh spinach, 1 cup ricotta cheese, 1/2 cup crumbled feta cheese, and 1/2 cup grated parmesan cheese. Add 1 beaten egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, and season with salt and pepper to taste. Mix everything together until evenly combined and creamy.
- Using a spoon or small scoop, carefully fill each cooked shell with the spinach and cheese mixture. Be generous but avoid overfilling to keep the shells intact.
- Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of the baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining 1 cup marinara sauce over the filled shells. Sprinkle 1 cup shredded mozzarella cheese evenly over the entire dish. Finally, sprinkle dried oregano and basil across the top for added aroma.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown. Let the dish cool for 5 minutes before serving.
Notes
- Use fresh spinach for best texture; chop finely for a smooth filling.
- Rinse pasta shells after boiling to prevent sticking and tearing.
- Cover the dish with foil while baking to keep shells moist and prevent drying out.
- Make ahead by assembling the dish a day in advance; bake with extra minutes when chilled.
- Leftovers keep refrigerated for 3 days or freeze unbaked for up to 2 months.
