Recipe HIT – Cheese & Spinach Stuffed Shells

This was last week’s Spaghetti Sunday supper (8/4).  It was really good.  I adapted this from quite a few different recipes, only to realize that this is basically the Stuff Shells recipe that you’ll find on the back of any box of Jumbo Shells.  Oh well – sometimes those are the best recipes!  And this one was mighty tasty and earned positive reviews from the Husb, so who cares if it’s on the back of a box?!  Not me.  I liked this recipe because it’s hearty but surprisingly lighter than other stuffed shells recipes I’ve tried.  Probably because I lightened up some of the ingredients.  Anyway, make this, it’s good.

Cheese & Spinach Stuffed Shells


  • 1 package of jumbo pasta shells
  • 1 egg, lightly beaten
  • 2 cartons (15 oz. each) part-skim ricotta cheese (plus a bit more to sprinkle on top)
  • 1 cup light Mozzarella cheese (plus a bit more to sprinkle on top)
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1.5 jars of Ragu sauce


  1. Pre-heat your oven to 350.
  2. Cook pasta according to package instructions.  While the pasta cooks, combine the egg (don’t forget to lightly beat it), ricotta cheese, mozzarella cheese, spinach, Parmesan, salt, oregano and pepper in a large bowl.
  3. Drain the shells and rinse them in cold water (prevents them from sticking to each other).
  4. Spray a 9×13 inch baking dish with Pam.
  5. Spoon the spinach/cheese mixture into each shell and place them into the greased baking dish.
  6. Pour spaghetti sauce over the shells.  Top with additional grated Parmesan and Mozzarella.
  7. Cover with aluminum foil and bake for 30-40 minutes.
  8. Mangia! Mangia!

Serves 8.

picture stuffed shells


Image from


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