Stuffed Pasta Shells Recipe
- 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.
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
"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."
"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!"
"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."
"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."
"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."
"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!"
"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."
"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."
"easy reciept, but not alot of flavor"
"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! :)"
"My family loves this. I have made it a few times, but it doesn't freeze well. I will make again."
"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!"
"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."
"We thought this was delicious! I added a clove of minced garlic plus some pepper, and it came out marvelous! Definitely a keeper :)"
"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."
"Everyone thought it was great!"
"This is really good. Great for potlucks as a choice for both vegetarians and/or diabetics. You will be asked to bring it again."
"I like to spice up htis dish by adding tsp of tones garlic and herb seasioning"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.