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Spinach- And Cheese-Stuffed Pasta Shells


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  • 2 packages frozen chopped spinach - (10 oz ea) thawed
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan - (abt 4 oz)
  • 2 tablespoons fennel seeds
  • 2 tablespoons chopped fresh basil (or 2 tspns dried basil, crumbled)
  • 3 garlic cloves minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 1/2 cups purchased marinara or spaghetti sauce
  • 32 jumbo pasta shells freshly cooked
  • Additional grated Parmesan


Servings 6


Step 1

Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.

Preheat oven to 350 degrees. Spoon 1/2 cup marinara sauce evenly over bottom of 9- by 13- by 2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling-side up, in dish.

Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

This recipe yields 6 servings.

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