Spinach and Cheese Stuffed Pasta Shells

Spinach and Cheese Stuffed Pasta Shells

138
KITKATY 2

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

1 h 20 m servings 703 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

138
  1. 185 Ratings

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Most helpful positive review

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...

Most helpful critical review

This is a very easy recipe that is actually pretty good. I made a few modifications -and next time I will make a few more. I like spinach but the spinach very much overwhelmed the ricotta chees...

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...

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 littl...

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...

This is a very easy recipe that is actually pretty good. I made a few modifications -and next time I will make a few more. I like spinach but the spinach very much overwhelmed the ricotta chees...

Based on some other responses I motified this recipe & removed the fennel seeds, added one beaten egg & 1 C shredded moz. cheese. Also I cut spinach in half. Served them for a ladies lunch & ...

Excellent! I made a few changes...... One box of jumbo shells made 4 dinners for my husband and I (5 shells each). I used 2 tubs of ricotta, only 2 cloves of garlic, 2 packages of spinach and 2 ...

Wish I had read the reviews first - I definitely would have either left out the fennel seeds or added less. Otherwise, It was excellent! Next time, I'll buy 1 box of 24 shells for the receipe an...

great! I made a few adjustments to suit our taste but my husband and kids said to add it to the list, it's a winner! Note: I remove the fennel seed and add a italian seasoning instead of ...

I used one pkg of spinach, and left out the fennel. Yummy! My vegetarian daughter loved them!