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Spinach and Cheese Stuffed Shells

I first made these baked shells for a teacher luncheon at school. I received many compliments and requests for these over the years. These stuffed shells are great for a buffet or any party, especially because they can be prepared ahead of time.
Ingredients
  • 3.5 oz. frozen chopped spinach
  • 1/3 cup feta cheese
  • 1 cup ricotta
  • ½ cup cottage cheese
  • ¼ cup parmesan cheese
  • ½ cup mozzarella cheese
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 egg
  • 1 tsp. olive oil
  • 24 large pasta shells
  • 1 cup tomato sauce
  • 1 tsp. oregano
Directions
  • Bring a large pot of salted water to a boil.
  • Add the shells to the boiling water and cook for about 5 minutes, Remove from heat, let cool and add to the ricotta cheese mixture. Mix well.
  • Fill each until semi soft.
  • Pre-heat oven to 350˚F
  • Mix the ricotta, feta cheese and egg together until well combined.
  • Add in the cottage cheese and mix well.
  • In a medium skillet, with oil salt and sauté the chopped spinach, onion and garlic until the onions are transparent, about 5 minutes.
  • pasta shell with the spinach cheese mixture.
  • In a baking dish, pour a thin layer of tomato sauce and oregano on the bottom of the dish.
  • Arrange the shells filling side up in a baking dish.
  • Top with a light layer of tomato sauce and sprinkle the mozzarella cheese on top.
  • Cover with aluminum foil and bake 45 minutes.

Categories

VegetarianEntreeItalian