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Creamy Boursin and Spinach Stuffed Shells

creamy boursin and spinach stuffed shells - featured image
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A cozy and creamy stuffed shell recipe featuring Boursin cheese and spinach, perfect for easy weeknight dinners with a comforting, elegant touch.

Ingredients

Scale
  • 20–25 jumbo pasta shells
  • 8 ounces Boursin cheese (Garlic & Fine Herbs variety recommended)
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 20-25 jumbo shells and cook for 9-11 minutes until al dente. Stir gently to prevent sticking. Drain and rinse with cold water to stop cooking. Set aside on a clean kitchen towel to dry.
  2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant but not browned. Transfer garlic and oil to a large mixing bowl.
  3. Add 8 ounces Boursin cheese, 15 ounces ricotta, 1 cup shredded mozzarella, ½ cup grated Parmesan, and 1 large egg to the bowl. Stir gently to combine. Fold in 10 ounces of thawed, squeezed-dry spinach. Season with salt and pepper to taste. The mixture should be creamy but thick enough to hold its shape.
  4. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
  5. Using a spoon or small cookie scoop, fill each shell generously with the cheese and spinach mixture. Arrange them in a single layer in the baking dish.
  6. Pour 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle an extra ½ cup mozzarella on top for a golden, melty finish.
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and lightly browned on top.
  8. Let the shells cool for 5 minutes before serving to help the filling set.

Notes

Do not overcook the pasta shells; cook until just al dente and rinse with cold water to stop cooking. Dry spinach thoroughly to avoid a runny filling. Use room temperature eggs and cheeses for smooth blending. Cover with foil during baking to keep shells moist, removing foil for the last 10 minutes to brown the cheese. If filling is too wet, add breadcrumbs or reduce egg slightly.

Nutrition

Keywords: Boursin, stuffed shells, spinach, creamy pasta, easy dinner, cozy meal, weeknight recipe, cheesy pasta

Find it online: https://jodierecipes.com/creamy-boursin-and-spinach-stuffed-shells-recipe-for-easy-cozy-dinners/