Cheesy Spinach Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells stuffed with a creamy spinach, cheese, and herb filling, then baked in tomato sauce. Rich and comforting, it's a family-friendly pasta casserole that reheats beautifully.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 24 uncooked large pasta shells
- pinch of salt and drizzle of oil to help prevent shells from sticking and season the water
- 48 oz spaghetti sauce (or as needed)
- 2 cups diced onion ((white or yellow))
- 3-4 cloves garlic ((smashed and minced))
- 5 oz fresh baby spinach, chopped
- 16 oz whole milk ricotta cheese
- 1 heaping cup freshly grated parmesan cheese ((approx. 2 oz))
- 1 tsp Italian seasoning blend ((I love using salt-free Mrs. Dash))
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2-1 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- salt and pepper (to taste)
- 1-2 large eggs ((for a fluffier ricotta filling))
- 1-2 cups freshly grated mozzarella cheese
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 1571mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1186mg
- Calcium
- 496mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1571MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.