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Cheesy Spinach-Stuffed Shells

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
  • Total Time
    Prep: 45 min. Bake: 45 min.
  • Makes
    12 servings


  • 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


  • 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 until vegetables are tender, 4-6 minutes. 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, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition 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.

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Average Rating:
  • Jonikaye
    Nov 25, 2020

    Excellent! The best tasting shells I ever made. I omitted the olives and mushrooms due to fussy family members. Definitely a winner.

  • Kelandry
    Aug 11, 2020

    Hate olives so didn't add them but this was a really good dish! It's one of the easiest stuffed shell recipes I've tried but still delicious! Would perhaps like some more mushrooms and maybe a little less onion but I'm not an onion fan to start with.

  • Janet
    Jan 21, 2020

    No comment left

  • angela32
    Jun 17, 2019

    These were so good! The only change I made was omitting the mushrooms. I would love them in this, but my guys not so much. This recipe is a winner, I will make these again.

  • _nlfPA
    Oct 15, 2017

    This is very good. The only changes I made were to eliminate the ripe olives because my husband does not care for them and I used spaghetti sauce rather than marinara because I like the flavor belter.

  • Susan
    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.