Delicious & Easy Spanakopita Stuffed Shells: A Greek-Inspired Family Favorite
Have you ever experienced the delightful flavors of spanakopita? It’s a classic Greek savory pastry typically filled with a rich, creamy blend of spinach, feta cheese, and often ricotta, all encased in flaky phyllo dough. The combination of salty feta, mild ricotta, and earthy spinach is simply irresistible. It’s a culinary masterpiece that always leaves a lasting impression, and for good reason – how could such a blend of ingredients ever go wrong?
My childhood self certainly thought along those lines. When my family and I would go out for Greek food, without fail, spanakopita was my order every single time. Looking back, I might have seemed a bit unadventurous with my consistent choice. But honestly, who could blame me? The sheer deliciousness of that spinach and cheese mixture was, and still is, a comforting obsession. And let’s be real, some things never change; I still gravitate towards comforting, time-tested favorites!
But last night, I believe I earned some serious “not-boring” points with this incredible dish. Taking the beloved flavors of spanakopita and reimagining them in comforting pasta shells turned out to be a stroke of genius. The true test of a successful meal in my household? When my husband not only raves about dinner but also eagerly packs the leftovers for lunch the next day. This dish passed with flying colors! While that’s certainly not my only metric for culinary triumph, it’s a strong indicator, and in this case, I’ll absolutely take it as a win.
Why You’ll Love These Spanakopita Stuffed Shells
This recipe takes the vibrant, tangy, and savory essence of traditional spanakopita and marries it with the familiar comfort of Italian stuffed shells. Instead of delicate phyllo, we’re using hearty jumbo pasta shells, making this a more robust and satisfying meal that’s easier to prepare for a weeknight dinner. The filling is a delightful blend of creamy ricotta, salty crumbled feta, and fresh, tender spinach, seasoned perfectly to evoke that authentic Greek flavor. Baked in a flavorful marinara sauce until bubbly and golden, these stuffed shells are a unique twist that promises to become a new family favorite.
A Note on Nutrition (and Our Delicious Indulgence)
You might have noticed that I’ve started including nutrition information on many of my recent recipes. However, for this particular dish, I hope you’ll grant me a momentary indulgence. Some recipes are just meant to be enjoyed for their pure, unadulterated deliciousness, and this Spanakopita Stuffed Shells recipe falls firmly into that category! While it’s certainly rich and satisfying, the beauty of a homemade meal means you have control over the ingredients. If you’re keen to lighten things up, consider using low-fat ricotta and feta cheeses. They can definitely help reduce the overall fat content without sacrificing too much on flavor. Ultimately, how you choose to enjoy this meal is entirely up to you, but sometimes, a little culinary bliss is exactly what the soul needs!
Seeking Out the Perfect Shells: Whole Grain or Classic?
Speaking of making thoughtful ingredient choices, I recently faced a slight frustration when I couldn’t find whole grain jumbo pasta shells at our local grocery store. Living in a smaller town, sometimes specialty items can be harder to come by. It makes me wonder if whole grain shells aren’t as common in general, or if it’s just a local availability issue. Regardless, I’ll certainly keep an eye out for them on future shopping trips when I’m in larger areas. For this particular occasion, however, using traditional pasta shells didn’t detract from the deliciousness one bit. This dish truly is a wonderful “once-in-a-while” treat, perfect for those moments when you want to savor a rich, flavorful meal without too much fuss over minor adjustments.
The Heart of the Dish: A Killer Marinara Sauce
One of the elements that truly elevates these Spanakopita Stuffed Shells is the marinara sauce. For this particular batch, I used the very last of my homemade marinara from last summer – and oh, how I long for summer to return! Last year, I lovingly simmered down 30 pounds of ripe tomatoes into approximately 5 quarts of thick, incredibly flavorful sauce, enriched with the last remnants of my herb garden. That deep, rich, tomatoey goodness truly made this dish sing. Using a high-quality marinara, whether homemade or a premium store-bought brand, makes a world of difference. It forms the savory bed for our stuffed shells and provides that essential moisture and flavor as they bake.
And that tangent about the sauce reminds me of an excellent idea: if you’re making your own marinara from scratch, or even doctoring up a jarred version, consider giving it a delightful Greek twist. A generous amount of dried oregano, or even a blend of Greek seasonings, can infuse the sauce with an aromatic Mediterranean character that perfectly complements the spanakopita-inspired filling. It would definitely take this dish to an even more authentic, incredible level!
Spanakopita Stuffed Shells
Ingredients
- 2 250 g or 8.9oz package jumbo shells whole grain if you can find them, cooked according to package directions
- 1 454 g container ricotta cheese approx. 2 C
- 1/2 of a 400g container of feta cheese crumbled(approx. 3/4 C)
- 1 tbsp butter or oil
- 155 g or 5.5oz fresh baby spinach roughly chopped
- 2 large eggs
- A generous pinch of ground nutmeg
- salt and pepper to taste
- 4 C marinara sauce or one large jar
Instructions
-
Cook the pasta shells according to the directions found on the package and then drain, run under cold water, and drain again.
-
While the shells are cooking, stir together the ricotta cheese and feta. In a skillet, heat the butter or oil and very lightly saute the spinach just until it wilts, 1-2 minutes over medium heat. Stir the spinach into the cheese. Add the eggs and stir well. Add the nutmeg, and season with salt and pepper and stir well.
-
Preheat the oven to 350 degrees. Prepare a 9×13 pan by spreading just enough tomato sauce to cover the bottom of the pan.
-
Begin stuffing the shells by holding them open in one hand and adding a spoonful of filling. Place shells close together in the prepared pan, repeating with the rest until all the shells are stuffed. Pour the remaining marinara sauce over top.
-
Place the stuffed shells in the oven and bake for 30-35 minutes until the sauce is bubbly. Remove from the oven and serve immediately with Parmesan cheese for topping.
Tips for Perfect Spanakopita Stuffed Shells
- Don’t Overcook the Pasta: Al dente is key! Since the shells will bake further in the oven, cooking them just enough to be pliable for stuffing will prevent them from becoming mushy. Running them under cold water after draining helps stop the cooking process and makes them easier to handle.
- Drain Spinach Well: Cooked spinach holds a lot of water. Squeeze out as much excess liquid as possible after wilting to avoid a watery filling that could make your shells soggy.
- Generous Seasoning: Ricotta and spinach can be a bit bland on their own. Don’t be shy with the salt, pepper, and especially the nutmeg, which adds a wonderful, subtle warmth traditionally found in spanakopita.
- Even Sauce Distribution: Ensure the bottom of your baking dish is well-coated with marinara sauce to prevent the pasta from sticking and to add flavor. Don’t forget to pour extra sauce over the top of the stuffed shells before baking for moisture and richness.
- Don’t Overstuff: While it’s tempting to load them up, overstuffing can cause the shells to burst or make them difficult to fit in the pan. A heaping spoonful per shell is usually perfect.
Variations to Explore
While this recipe is fantastic as is, feel free to get creative and adapt it to your taste or what you have on hand:
- Add a Protein: For a heartier meal, consider adding cooked, shredded chicken or crumbled cooked sausage to the cheese and spinach filling.
- Different Cheeses: Experiment with other cheeses! A sprinkle of mozzarella or Parmesan mixed into the filling, or on top before baking, can add another layer of flavor and melty goodness.
- Fresh Herbs: Beyond oregano, fresh dill or parsley chopped and added to the filling would be a lovely addition, enhancing the Greek flavor profile.
- Vegetarian Boost: Add sautéed mushrooms or finely diced bell peppers to the spinach mixture for extra vegetables and texture.
- Spicy Kick: A pinch of red pepper flakes in the marinara sauce or mixed into the filling can add a pleasant warmth.
Serving Suggestions for a Complete Meal
These Spanakopita Stuffed Shells are a satisfying meal on their own, but pairing them with a few simple sides can create a truly complete and delightful dining experience:
- Fresh Green Salad: A light, crisp salad with a simple vinaigrette is the perfect counterpoint to the rich, savory shells. Think mixed greens, cherry tomatoes, cucumbers, and maybe a few Kalamata olives.
- Garlic Bread or Crusty Ciabatta: Essential for soaking up every last drop of that delicious marinara sauce.
- Roasted Vegetables: Asparagus, broccoli, or zucchini roasted with a little olive oil, garlic, and lemon would complement the dish beautifully.
- Greek Yogurt Dip: A simple tzatziki or even just plain Greek yogurt with a drizzle of olive oil can offer a refreshing, tangy contrast.
Make-Ahead and Storage Tips
This dish is fantastic for meal prepping! You can assemble the entire pan of stuffed shells ahead of time. Simply cover it tightly with foil and refrigerate for up to 24 hours. When ready to bake, add about 10-15 minutes to the baking time if baking from cold.
Leftovers store beautifully in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze individual portions or the entire assembled (unbaked) dish. To bake from frozen, simply uncover and bake at 350°F (175°C) for about 60-75 minutes, or until heated through and bubbly.
I genuinely hope you give this Spanakopita Stuffed Shells recipe a try. It’s a wonderful way to combine familiar comforts with exciting, global flavors, resulting in a dish that’s both deeply satisfying and incredibly memorable. Whether you’re a long-time fan of Greek food or simply looking for a new twist on classic pasta, this recipe delivers on all fronts. Enjoy making it, and even more so, enjoy devouring it!