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Stuffed Pasta Shells Recipe

Stuffed Pasta Shells Recipe

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. YIELD: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


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

Reviews for Stuffed Pasta Shells

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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."

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!"

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."

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."

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."

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!"

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."

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."

Reviewed Oct. 13, 2011

"easy reciept, but not alot of flavor"

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! :)"

Reviewed Jan. 28, 2011

"My family loves this. I have made it a few times, but it doesn't freeze well. I will make again."

Reviewed Nov. 23, 2010

"Just delicious and beyond simple. A definate keeper - a single batch for a full meal serves about 6-8. All you need is a salad and some bread. Great meal!"

Reviewed Jul. 14, 2010

"This recipe was a big hit. I made 2 batches without realizing 1 batch would have been plenty for 4 adults and 2 kids. I wouldn't make any changes, it was delicious as is."

Reviewed May. 18, 2010

"We thought this was delicious! I added a clove of minced garlic plus some pepper, and it came out marvelous! Definitely a keeper :)"

Reviewed Feb. 16, 2010

"Very easy to put together. Agree that this would be great for potlucks. I added a bit of garlic powder and some Parmesan cheese to the top."

Reviewed Oct. 12, 2009

"Everyone thought it was great!"

Reviewed Jul. 5, 2009

"This is really good. Great for potlucks as a choice for both vegetarians and/or diabetics. You will be asked to bring it again."

Reviewed Jul. 22, 2008

"I like to spice up htis dish by adding tsp of tones garlic and herb seasioning"

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Wine Pairings

Medium-Bodied Red Wine

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