Giant Stuffed Pasta Shells

Giant Stuffed Pasta Shells

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
jndeans
Recipe by  jndeans

“Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
  5. Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  6. Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

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Reviews (5)

Rate This Recipe
TNCOLLEGEGIRL
8

TNCOLLEGEGIRL

I enjoyed this recipe- made a few changes to accommodate what I had in my kitchen- cottage cheese instead of ricotta, frozen spinach instead of fresh, add chili pepper for a kick and a small bit of cooked Italian sausage to the jar of pasta sauce- So flavorful!

Shyleigh Kay
5

Shyleigh Kay

I made this recipe without the mushrooms and used fresh made alfredo sauce instead of traditional tomato sauce. It turned out great! My daughter (6) got a kick out of helping me fill the giant shells.

LizWilson
3

LizWilson

This was good with a couple of modifications. I questioned the use of thyme so I added a small amount to the filling in a separate container and tasted it. Didn't seem to work for me so I used basil instead and it made the dish great. I did add some extra cheese but followed everything else as written.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 547 cal
  • 27%
  • Fat
  • 24.1 g
  • 37%
  • Carbs
  • 55.2 g
  • 18%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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