Giant Stuffed Pasta Shells

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 (4)

Your Rating:

8

TNCOLLEGEGIRL

Aug. 21, 2012

"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 co..." See moreoked Italian sausage to the jar of pasta sauce- So flavorful!"

5

Shyleigh Kay

Aug. 24, 2012

"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 shell..." See mores."

3

LizWilson

Mar. 22, 2013

"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..." See more instead and it made the dish great. I did add some extra cheese but followed everything else as written."