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Spinach Mozzarella Stuffed Shells

Print Recipe
Cheesy, spicy stuffed shells with a spinach and mozzarella filling, baked until bubbly and golden. Perfect for feeding a crowd or meal prepping.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

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.