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Spinach and Cheese Stuffed Pasta Shells

Spinach and Cheese Stuffed Pasta Shells

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
KITKATY

KITKATY

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 94.9g
  • 31%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
  3. Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
  4. Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  5. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
  6. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
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Reviews

GUYCHEF
144

GUYCHEF

4/3/2004

Simple to make and very good. This recipe is very flexible and additional ingredients can be added to suit individual preferences. I do agree the fennel seeds really add something. The next time I make these, I will double the fennel. Be careful not to over boil the shells before draining and stuffing. About five minutes in boiling water makes them tender. I used a potato ricer to “squeeze” the water out of the spinach. I then used a food processor to mix all of the ingredients. Since the spinach is usually long and stringy, the food processor method gives you a perfectly mixed filling that is easy to handle when filling the shells. Serve this with a green salad and garlic bread. It’s a keeper.

SweetBasil
98

SweetBasil

1/15/2004

We love this dish! Had never tried the fennel seed - that was yummy! I added about 1 cup grated mozzarella to the cheese mixture as well as a beaten egg (just think it binds the filling a little better). Also sprinkled mozzarella over the top.

FOXWORTH33
97

FOXWORTH33

1/15/2004

This recipe was awesome both times that I made it. The first time I made them they turned out so well that I made them again the next day and froze the bunch for ready made suppers. They froze wonderfully and reheated easily, I just popped them into the oven frozen and baked them for about 1 hr. They turned out just as well as making and eating them the same day. What I really enjoyed about this recipe was the flavor the fennel seeds gave. I would definitely make this over and over again. Oh, by the way, it was a real hit with my husband and three teenagers!!!

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