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Stuffed Pasta Shells Recipe

Stuffed Pasta Shells Recipe photo by Taste of Home

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These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri

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Stuffed Pasta Shells Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12-14 Servings

15 30 45

Ingredients

4 cups (16 ounces) shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce

Directions

Combine cheeses and spinach; stuff into shells. Arrange in a greased 13-in. x 9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350° for 30 minutes or until heated through. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 each) equals 273 calories, 12 g fat (7 g saturated fat), 39 mg cholesterol, 456 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Stuffed Pasta Shells in Taste of Home April/May 1997, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Stuffed Pasta Shells

Stuffed Pasta Shells

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Reviewed on Jan. 12, 2012 by asheja2003

These stuffed shells turn out great. I added a little more ricotta cheese. Probably shouldn't have used all the spinach, but overall was very good!

Reviewed on Jan. 10, 2012 by SMJ910911

Made this dish for dinner last night and it turned out great. Definitely needs to be served with something crunchy (I chose garlic bread) though to balance out the texture of the meal.

Reviewed on Dec. 28, 2011 by askee5

very good recipe. i just made a few tweeks. I added parmesan cheese, a pinch of nutmeg, salt and some dried basil to the cheese mixture. Before a baked it, I topped the shells with the spaghetti sauce and parmesan cheese as well. My husband and even my kids loved it.

Reviewed on Oct. 13, 2011 by DYNottingham

easy reciept, but not alot of flavor

Reviewed on Sep. 08, 2011 by battcave03

I added a bit more ricotta, a handful of shredded colby-jack, and steamed a small bag of fresh spinach instead of using the frozen spinach. I also added some garlic and onion powder to the cheese mixture before stuffing the shells. All in all, a great recipe with plenty of room for variation! :)