Stuffed Shells With Spinach

5 from 3 votes

Delicious, cheesy stuffed shells with spinach, mushrooms, and tomatoes are vegetarian, freezer-friendly, and a perfect easy weeknight dinner.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Italian, Mediterranean

Keyword: stuffed shells with spinach

Servings: servings

Prep. Preheat oven to 350ºF.
Cook the pasta shells. Cook the jumbo shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
Sauté. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add sliced mushrooms and cook for 5 minutes. Stir in garlic; add remaining butter, and continue to cook for 1 minute.
Make the filling. Add in drained tomatoes. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next (I break it up into 3 batches). Remove from heat. Taste for seasonings and adjust accordingly.
Stuff the shells. Drain shells and rinse with cold water; pat dry with paper towels. Spread 1 cup of marinara sauce on the bottom of a 9x13 baking dish. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
Top with cheese and bake. Sprinkle the stuffed shells with shredded mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly. Remove from oven, garnish with parsley, and serve.

How to freeze stuffed shells:

Prepare everything up to the point of baking. DO NOT bake.
Let cool and cover tightly with plastic wrap and again with foil. Freeze for up to 3 months.
When ready to bake, remove foil and plastic cover; bake at 350 for 45 minutes, or until bubbly and slightly browned on top.