Giant Stuffed Pasta Shells

Giant Stuffed Pasta Shells

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jndeans 0

"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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1 h servings 547 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 937 mg
  • 37%

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.


  • Prep

  • Cook

  • Ready In

  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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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...

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...

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...

With the spices we added an easy 5 stars. Added fresh garlic and onion--I sauteed them for a minute and then added the carrot, mushies and spinach. Everyone loved it. Thanks!

I really enjoyed this recipe. It was quick and easy to make. I replaced the ricotta cheese with cottage cheese and it was delicious. We will certainly make it again.

Made this but used meat in my sauce. Added Italian sausage and ground chuck mix to tomato sauce. I also added 1/2 cup of meat to ricotta mix... Awesome modifications to make a hearty Sunday dinn...

Awesome taste! Can substitute ricotta cheese for 2 % cottage cheese and then drain the cottage cheese...excellent flavour. We like substituting nutmeg for the thyme.

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