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Spinach Mozzarella Stuffed Shells
Cheesy, spicy, and the kind of comfort food that feeds a crowd. These stuffed shells are my go-to when I want something impressive without a lot of effort.
Stuffed shells are one of those meals that look like you spent hours in the kitchen but are secretly very low-effort. These have a spicy spinach and mozzarella filling that’s good enough to eat on its own, tucked into pasta shells and baked until bubbly and golden. They’re perfect for feeding a crowd, meal prepping, or just treating yourself on a weeknight.
Make the Filling
Place a skillet over medium-high heat and add the olive oil. Add onions and turn the heat to medium. Once the onion starts becoming translucent (about 2 minutes), add the red pepper and jalapeño.
After about 3–4 minutes (the peppers should be soft), add the garlic, pepper, cayenne, red pepper flakes, and salt. Add the spinach almost immediately. Let the whole thing cool down.
Once the filling is cool, fold in one bag of mozzarella cheese. This can be refrigerated up to a day in advance, which makes it great for meal prep.
Assemble & Bake
While the filling is cooling, bring a large pot of generously salted water to a boil. Cook the shells according to package instructions, then drain.
Preheat the oven to 350°F. Arrange the cooked shells in a baking pan (pro tip: I like to measure out my dried pasta in the pan before cooking so I know exactly how many shells I need). Fill each shell with the spinach mixture, cover with aluminum foil, and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese has started to brown. Serve and enjoy.
Spinach Mozzarella Stuffed Shells
Cheesy, spicy stuffed shells with a spinach and mozzarella filling, baked until bubbly and golden. Perfect for feeding a crowd or meal prepping.
Ingredients
- 1/3 cup red pepper chopped
- 1/3 cup onion chopped
- 1/4 cup jalapeño chopped
- 1 cup frozen spinach thawed and water squeezed out
- 4 cloves garlic grated
- 4 tablespoons olive oil
- salt to taste
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 2 bags shredded mozzarella cheese
- 1 package large pasta shells
- 1 large jar red pasta sauce
Instructions
- In a large skillet, heat olive oil over medium heat. Add red pepper, onion, and jalapeño. Sauté for 3-4 minutes until softened.
- Add grated garlic, salt, pepper, cayenne, and red pepper flakes. Cook for another minute until fragrant.
- Add the thawed and drained spinach to the skillet. Stir to combine and cook for 2-3 minutes. Remove from heat and let cool.
- Once the filling has cooled, fold in the shredded mozzarella cheese until well combined.
- Cook the large pasta shells according to package directions. Drain and let cool slightly so they are easy to handle.
- Preheat oven to 350°F. Spread a thin layer of red pasta sauce on the bottom of a baking dish. Fill each shell with the spinach mozzarella mixture and place in the dish. Pour remaining sauce over the top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly and golden on top. Let cool slightly before serving.
Notes
The filling can be made and refrigerated up to a day in advance for easy meal prep.
More recipes on JustSvara: Try my Buttermilk Biscuits or browse all food posts →
