Cheesy Spinach-Stuffed Shells Recipe

5 1 1
Cheesy Spinach-Stuffed Shells Recipe
Cheesy Spinach-Stuffed Shells Recipe photo by Taste of Home
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Cheesy Spinach-Stuffed Shells Recipe

Read Reviews
5 1 1
Publisher Photo
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. —Laci Hooten, McKinney, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min.

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1-1/2 cups shredded Italian cheese blend, divided
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 jar (24 ounces) marinara sauce
  • Additional minced fresh basil, optional

Directions

Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water.
Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
Bake, covered, 40-45 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. If desired, sprinkle with additional basil. Yield: 12 servings.
Originally published as Cheesy Spinach-Stuffed Shells in Light Recipes 2015, p26

Nutritional Facts

3 stuffed shells: 313 calories, 13g fat (7g saturated fat), 65mg cholesterol, 642mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.

  • 1 package (12 ounces) jumbo pasta shells
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1-1/2 cups shredded Italian cheese blend, divided
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 jar (24 ounces) marinara sauce
  • Additional minced fresh basil, optional
  1. Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water.
  2. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
  3. In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
  4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
  5. Bake, covered, 40-45 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. If desired, sprinkle with additional basil. Yield: 12 servings.
Originally published as Cheesy Spinach-Stuffed Shells in Light Recipes 2015, p26

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Susan User ID: 9220806 269594
Reviewed Jul. 17, 2017

"easy, tasty dish. I added 1 can stewed tomatoes crushed in my hands cuz I love tomatoes & for more texture to the sauce & 1 tsp. oregano. I would have preferred the onions & mushrooms in the sauce, and I omitted olives cuz I don't like them, but great recipe - thanks."

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