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Spinach-Stuffed Shells

 Spinach-Stuffed Shells
This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.—Del Mason, Martensville, Saskatchewan
8-10 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup (8 ounces) 4% cottage cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large carrot, grated
  • 1/2 teaspoon Creole or Cajun seasoning
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 36 jumbo pasta shells, cooked and drained
  • 1/4 cup butter, cubed
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2-1/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 cup shredded mozzarella cheese

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink. Remove from the heat. Stir in the spinach,
  • cottage cheese, Parmesan cheese, carrot and seasonings; mix well.
  • Stuff into pasta shells. Arrange in a greased 13-in. x 9-in. baking
  • dish; set aside. In a saucepan, melt butter; stir in flour until
  • smooth. Gradually add milk and salt; bring to a boil. Cook and stir

2 of 2

Spinach-Stuffed Shells (continued)

Directions (continued)

  • for 2 minutes or until thickened. Pour over shells; sprinkle with
  • mozzarella cheese. Cover and bake at 350° for 30 minutes or
  • until heated through. Uncover and bake 5 minutes longer or until
  • browned. Yield: 8-10 servings.
Round out rich servings of Spinach-Stuffed Shells with a light, refreshing dessert. Put fresh sliced strawberries in small bowls; top with whipped cream. Sprinkle with toasted almonds and drizzle with chocolate syrup.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.