Gluten Free Stuffed Shells with Spinach
Let’s talk about gluten-free stuffed shells—comfort food at its best! It can be difficult to find gluten-free jumbo shells at your supermarkets, so I picked up these gluten-free jumbo shells on Amazon from one of my favorite pasta brands, Tinkyada.
If you haven’t tried their pasta yet, you’re missing out—they totally nailed that perfect al dente texture. For this recipe, I keep things simple with store-bought marinara sauce (because who has time to make it from scratch?) and frozen spinach, which works just as well as fresh and saves me a ton of prep.
These shells are stuffed with a creamy ricotta-spinach mixture and baked until bubbly and golden. Oh, and the leftovers? Even better the next day—if they last that long!
Gather your Ingredients
- Jumbo Shells – obviously you gotta find gluten-free jumbo shells (the kind you can stuff). I went to Amazon for this as they don’t sell these at my grocery store. Tinkyada is a great brand for this, just do a Google search and see where you can find it!
- Ricotta Cheese – I use whole milk ricotta for the extra flavor.
- Frozen spinach – I make frozen, packaged spinach and then drain out the excess water. This step is important because you don’t want watery filling.
- Eggs – the eggs help give the ricotta mixture a bit of binding power and structure.
- Mozzarella – Shred your own for the best flavor and texture.
- Marinara Sauce – I use Rao’s. They are my tried and true favorite for all our Italian meals!
Why You’ll Love This Recipe
- Great for a Crowd
- Semi-homemade ingredients but just as flavorful.
- Pair with a simple side salad and garlic bread for a full meal.
Gluten Free Stuffed Shells with Spinach
Jumbo gluten-free pasta shells are filled with a creamy ricotta and spinach mixture and baked to perfection.
Equipment
- 13×9 casserole dish
- large pot
- mixing bowl
- Colander
Ingredients
- 1 pkg gluten-free jumbo shells I use Tinkyada brand
- 16 oz ricotta
- ½ pkg frozen spinach drained and squeezed of excess water
- ¾ cup shredded mozzarella cheese divided
- 2 eggs
- ½ tsp salt plus a dash more for finishing
- 24 oz marinara sauce I use Raos
- 1 tsp parsley
Instructions
- Cook frozen spinach according to package instructions. Using a colander, drain the cooked spinach and squeeze out the excess water. Set aside to cool.
- In a bowl, mix ricotta, spinach, salt, eggs, and ½ cup of mozzarella cheese. Fill each pasta shell with the ricotta mixture until full.
- Pour marinara sauce into a greased 13×9 casserole dish until it covers the bottom and forms a nice layer.
- Place each stuffed shell in the sauce of the casserole dish, facing up. Add the remaining mozzarella cheese and the rest of the sauce to the top and bake for 30 minutes, until hot and bubbly.
- Sprinkle with a little bit of salt and parsley and serve hot.
Notes
Let the stuffed shells rest a bit straight out of the oven to allow the cheese to set and the shells to soak up any remaining liquid.
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