Lasagna Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked pasta shells stuffed with a creamy ricotta and spinach filling, covered with a meaty bolognese sauce and mozzarella, then baked until bubbly. A hearty, satisfying pasta bake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Bolognese sauce recipe ((click the ingredient for a direct link to that recipe))
- 12 oz box dried jumbo pasta shells
- 2 Tbsp olive oil
- 5 cloves garlic (minced)
- 5 cups fresh baby spinach leaves (roughly chopped)
- 30 oz whole milk ricotta cheese
- 1 Tbsp dried Italian seasoning
- 1 Tbsp minced fresh basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 1/2 cups shredded mozzarella cheese (divided)
- 2 large eggs
- 3/4 cup grated Parmesan cheese (fresh is best)
- minced fresh parsley (for garnish (optional))
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
- 30m
- Cook
- 30m
- Sodium
- 1370mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1495mg
- Calcium
- 1152mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.