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Spinach Stuffed Shells with White Sauce

 Spinach Stuffed Shells with White Sauce
Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.
5 ServingsPrep: 25 min. Bake: 25 min.


  • 15 uncooked jumbo pasta shells
  • 1 envelope white sauce mix
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 egg white
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon shredded Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, prepare white
  • sauce according to package directions; set aside.
  • Preheat oven to 375°. In a small bowl, combine cottage cheese,
  • mozzarella cheese, egg white, basil, garlic powder, pepper and half
  • of the spinach (save remaining spinach for another use). Pour half
  • of the white sauce into a greased 11x7-in. baking dish.
  • Drain pasta and rinse in cold water; stuff each shell with 2
  • tablespoons spinach mixture. Arrange over sauce. Top with remaining
  • white sauce.
  • Cover and bake 25 minutes or until heated through. Sprinkle with

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Spinach Stuffed Shells with White Sauce (continued)

Directions (continued)

  • Parmesan cheese. Yield: 5 servings.
Nutritional Facts: 3 stuffed shells equals 302 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 646 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein.