Stuffed Pasta Shells Recipe
Stuffed Pasta Shells Recipe photo by Taste of Home
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Stuffed Pasta Shells Recipe

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4.5 18 24
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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-14 servings


  • 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
  • Grated Parmesan cheese, optional

Nutritional Facts

1 each: 273 calories, 12g fat (7g saturated fat), 39mg cholesterol, 456mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 15g protein.


  1. Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with parmesan cheese after baking. Yield: 12-14 servings.
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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Eden G. User ID: 6866026 241560
Reviewed Jan. 11, 2016

"The stuffed shells were super easy and delicious. Think I may try the steamed spinach next time since the frozen was a little chewy even after cooking them. Still delicious though."

jmbullock User ID: 3278397 238652
Reviewed Dec. 3, 2015

"Excellent simple yet very tasty recipe - I've used this recipe for myself and taken it to friends houses - they're always gone in a hurry!"

stargazzer003 User ID: 3418123 39242
Reviewed Sep. 12, 2014

"This is an amazing recipe. It has great flavor and excellent texture. I know people who only stuff their shells with ricotta which I very much dislike the taste. This recipe with the spinach and mozzarella cheese are a fantastic combination. Super Delicious and Super easy. Thanks for sharing your recipe."

[email protected] User ID: 2552332 13725
Reviewed Aug. 13, 2013

"I forgot to add in my last rating that I make two 8 in. pans with this recipe and freeze one. I defrost before heating and it never fails. Tastes as fresh as when I made it."

[email protected] User ID: 2552332 39872
Reviewed Aug. 13, 2013

"I have been making this for years and everyone, including all the grandchildren, love this recipe. So easy but looks like you worked for hours. Cheesy and just a wonderful taste in the mouth. I get asked for the recipe all the time."

asheja2003 User ID: 6350899 43213
Reviewed Jan. 12, 2012

"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!"

SMJ910911 User ID: 6378524 42114
Reviewed Jan. 10, 2012

"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."

askee5 User ID: 6424291 19704
Reviewed Dec. 28, 2011

"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."

DYNottingham User ID: 6265960 18712
Reviewed Oct. 13, 2011

"easy reciept, but not alot of flavor"

battcave03 User ID: 1868330 42111
Reviewed Sep. 8, 2011

"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! :)"

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