Spinach and Feta Stuffed Shells with Lemon
Tender jumbo pasta shells are stuffed with a creamy spinach and feta filling, then baked in a light lemony tomato sauce. The feta adds a salty tang, spinach brings earthy freshness, and the lemon lifts everything with a zesty brightness. It’s a Mediterranean twist on the classic baked pasta dish.
Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 4–6
Ingredients
For the Filling:
20 jumbo pasta shells
1 tbsp olive oil
2 garlic cloves, minced
5 cups fresh spinach (about 150g), chopped
1 cup ricotta cheese
¾ cup crumbled feta cheese
¼ cup grated Parmesan cheese
1 large egg, lightly beaten
1 tsp lemon zest
Salt & freshly ground black pepper, to taste
For the Sauce:
2 cups marinara sauce (store-bought or homemade)
2 tbsp lemon juice (freshly squeezed)
1 tsp dried oregano
1 tbsp olive oil
For Topping:
½ cup shredded mozzarella cheese
Extra crumbled feta
Fresh parsley or basil, chopped
Instructions
Cook Pasta Shells
Bring a large pot of salted water to a boil.
Cook shells according to package directions, but 1–2 minutes less than stated so they stay firm for stuffing.
Drain, rinse under cool water, and set aside.
Prepare the Filling
Heat olive oil in a large skillet over medium heat.
Sauté garlic for 30 seconds, then add spinach and cook until wilted (about 2 minutes).
Remove from heat and let cool slightly.
In a large bowl, combine ricotta, feta, Parmesan, egg, lemon zest, spinach mixture, salt, and pepper. Mix well.
Make the Sauce
In a bowl, combine marinara sauce, lemon juice, oregano, and olive oil.
Spread half of this sauce into the bottom of a baking dish.
Stuff the Shells
Preheat oven to 190°C (375°F).
Spoon the spinach-feta filling into each shell and arrange in the baking dish over the sauce.
Pour the remaining sauce over the shells.
Top & Bake
Sprinkle mozzarella (and extra feta if desired) over the top.
Cover with foil and bake for 20 minutes.
Uncover and bake for an additional 8–10 minutes until cheese is melted and slightly golden.
Serve
Garnish with fresh parsley or basil.
Serve warm with crusty bread or a green salad.
Notes & Tips
Make-Ahead: Assemble shells up to 24 hours ahead and refrigerate; bake when ready.
Freezer-Friendly: Freeze unbaked shells in a covered dish for up to 2 months; bake from frozen, adding 10–15 minutes to cooking time.
Extra Brightness: Add more lemon zest on top just before serving.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes — thaw, squeeze out excess water, and use in place of fresh spinach.
Q: Can I skip the tomato sauce?
A: Yes — you can use a bechamel sauce for a creamy alternative.
Nutritional Information
Calories: ~310 kcal
Protein: 14g
Carbohydrates: 32g
Fat: 14g
Fiber: 3g
Sodium: 560mg