Spinach and Cheese Stuffed Shells
These Spinach and Cheese Stuffed Shells are a comforting, toddler-approved pasta dish packed with creamy cheese and nutrient-rich spinach. Soft, cheesy, and easy to handle, they’re perfect for little hands and picky appetites — plus, they’re freezer-friendly and simple to customize for babies and early eaters.
Equipment
- Medium mixing bowl
- Baking dish
- Spoon
- Oven
Ingredients
- 1/2 cup spinach chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 egg
- 12 jumbo pasta shells cooked
Instructions
- Preheat your oven to 350°F (175°C). This gives your oven time to warm up while you prepare the filling.
- In a medium bowl, mix together the chopped spinach, ricotta, mozzarella, Parmesan, and egg. The mixture should be creamy and smooth — perfect for stuffing into shells.
- Carefully fill each cooked pasta shell with the cheesy spinach mixture. Using a small spoon makes this step easier. It’s okay if some shells are fuller than others!
- Arrange the stuffed shells in a baking dish in a single layer. You can lightly grease the dish or spoon in a bit of tomato sauce underneath if you'd like a softer texture.
- Bake for 20–25 minutes until the tops are slightly golden and the cheese is melty. Let them cool a bit before serving — the filling gets very hot!
- Serve warm. Cut into smaller pieces or mash lightly for younger toddlers and babies.
Notes
Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, place cooled shells in a freezer-safe bag or container for up to 2 months.
- Reheat in the microwave or oven until warmed through.
- For younger babies, chop the spinach finely and mash the shells after baking.
- For older toddlers, leave the texture slightly chunky for self-feeding practice.
- Use dairy-free cheese and egg replacer for a dairy-free, egg-free version.
- Choose gluten-free pasta shells if needed.
- Stir in ground flaxseed or a spoonful of mashed white beans to the filling.
- You can also add a tiny pinch of dried herbs for flavor variety.
- Double the recipe and freeze half for a busy weeknight.
- Let toddlers help stuff the shells — it’s a fun sensory activity!
- Give them a fun name like “Little Cheese Boats” to spark interest.
Nutrition
Calories: 226kcalCarbohydrates: 20gProtein: 13gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 72mgSodium: 234mgPotassium: 139mgFiber: 1gSugar: 1gVitamin A: 692IUVitamin C: 1mgCalcium: 224mgIron: 1mg
Tried this recipe?Let us know how it was!