Back to Spinach-Stuffed Shells

Print Options


Card Sizes


Spinach-Stuffed Shells Recipe

This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.—Del Mason, Martensville, Saskatchewan
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:8-10 servings


  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup (8 ounces) small-curd cottage cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large carrot, grated
  • 1/2 teaspoon Creole or Cajun seasoning
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 36 jumbo pasta shells, cooked and drained
  • 1/4 cup butter or margarine
  • 3 tablespoons all-purpose flour
  • 2-1/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 cup shredded mozzarella cheese


  • 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13-in. x 9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned. Yield: 8-10 servings.

Recipe Note

Round out rich servings of Spinach-Stuffed Shells with a light, refreshing dessert. Put fresh sliced strawberries in small bowls; top with whipped cream. Sprinkle with toasted almonds and drizzle with chocolate syrup.

Reviews for Spinach-Stuffed Shells

Sort By :

Average Rating
Reviewed Oct. 17, 2011

"Very filling and a great way to stretch 1 pound of ground beef for those of us who are trying to cut back on meat."

Loading Image