Spinach and Manchego Stuffed Shells | Seriously GOOD Pasta Recipe
These Spinach and Manchego Stuffed Shells are loaded with flavors, easy to make and made with the simplest ingredients. Serve them next to a garden salad, a crunchy baguette and a bottle of Spanish wine for an incredible Mediterranean meal.
What takes these stuffed shells to the next-level is the hearty tomato sauce they´re served with. Made with just canned tomatoes, garlic, onion and carrots. But the real winner is the spices used. A combination of paprika, oregano and thyme to give the sauce a big punch of goodness.
I used a combination of ricotta cheese and Manchego cheese for the filling. But you can use other cheeses if you like. I also used bagged spinach, but you can use frozen. Just make sure to thaw out and pat dry.
TIPS & TRICKS to Make this Recipe: Important to use jumbo pasta shells here. If you use the smaller ones, you won´t be able stuff them with the filling. This dish will hold for up to 3 days in the fridge in an air-tight container.
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Watch the Video Below on How to Make these Spinach and Manchego Stuffed Shells
Spinach and Manchego Stuffed Shells
- 12 oz jumbo pasta shells 340 grams
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 7 cloves garlic
- 1 carrot
- 14.5 oz can tomato sauce 410 grams
- 14.5 oz can diced tomatoes 410 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 tsp dried oregano 2 grams
- 1 tsp dried thyme 1 gram
- 15 oz ricotta cheese 425 grams
- 1/2 lbs shredded Manchego cheese 1/4 kilogram
- 1 egg
- 10 oz bagged spinach 275 grams
- 2 tbsp finely grated mozzarella cheese 20 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
- dash white sugar
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the onion finely chopped, the carrot (peeled) finely chopped and 6 cloves garlic roughly chopped, mix together, after 4 minutes add in the paprika, oregano and thyme, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes, season with sea salt, black pepper and white sugar, mix together, then lower to a low heat and simmer
Once the water comes to a boil in the stock pot, add in the jumbo pasta shells, cook until al dente (check package instructions), then drain into a colander, shake off any excess water and transfer the shells into a baking tray, all in a single layer
Add the ricotta cheese into a food processor, along with the shredded Manchego cheese, 1 clove garlic and the egg, pulse until well mixed, then add in the spinach, in batches and pulse, once all the spinach has been incorporated, season with sea salt & black pepper, pulse once last time
Stuff the mixture into the pasta shells, about 2 spoonfuls per shell
After simmering the tomato sauce for 20 minutes and it has thickened up, remove from the heat, transfer into a casserole dish, place the stuffed shells over the tomato sauce, all in a single layer, cover with foil paper and add into a preheated oven, bake only option (bottom heat) 375 F / 190 C
After 25 to 30 minutes remove from the oven, sprinkle with the grated mozzarella cheese and finely chopped parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
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