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Cheesy Stuffed Shells
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A vegetarian version of stuffed shells. Makes a great freezer meal!
  • CourseMain Dish
  • CuisineVegetarian
  • 1 lb large pasta shells
  • 16 ounces ricotta
  • 2 1/2 cups fresh spinach leaves
  • 2 ½ cups shredded part skim mozzarella cheese, divided
  • 1/3 cup grated parmesan cheese
  • 4-5 fresh basil leaves, finely chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 clove garlic, minced
  • 1 jar pasta sauce (26 oz)
  1. Bring a large pot of water to boil. Add shells and continue to boil 10-12 minutes or until al dente.
  2. Preheat oven to 350 and coat a casserole dish or baking dish with cooking spray or olive oil.
  3. In a large bowl, combine ricotta, spinach, 2 cups mozzarella, Parmesan cheese, basil, oregano, pepper, salt, and minced garlic. Mix all ingredients until incorporated - a hand mixer may be useful.
  4. Pour ⅔ of sauce into the prepared baking dish. Use a spoon to fill each shell with filling. Place shells side by side in the baking dish.
  5. Cover shells with remaining sauce and top with remaining mozzarella cheese.
  6. Bake uncovered about 30 minutes or until filling is hot.
Recipe Notes

Recipe adapted from

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