Stuffed Pasta Shells

Total Time Prep: 15 min. Bake: 30 min.
Yield 12 servings
Test Kitchen Approved
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri

Ingredients

  • 4 cups shredded mozzarella cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 package (12 ounces) jumbo pasta shells, cooked and drained
  • 3-1/2 cups spaghetti sauce
  • Optional: grated Parmesan cheese

Directions

  1. Preheat oven to 350°. In a large bowl, combine mozzarella, ricotta, spinach, basil, oregano, salt, pepper and if desired, crushed red pepper flakes; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, 30-45 minutes. If desired, sprinkle with Parmesan cheese just before serving.

Nutrition Facts

1 serving: 314 calories, 13g fat (7g saturated fat), 44mg cholesterol, 576mg sodium, 32g carbohydrate (9g sugars, 3g fiber), 18g protein.

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri
Recipe Creator

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