• Pasta Shells Stuffed with Spinach and Cheese

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Nazzareno Casha
    59 recipes


    • 283g frozen chopped spinach, thawed
    • 425g ricotta cheese
    • 110g grated Parmigiano cheese
    • 2 tablespoons fennel seeds
    • 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
    • 3 garlic cloves, minced
    • Salt and pepper
    • 800ml tomato sauce
    • 32 jumbo pasta shells, freshly cooked
    • Additional grated Parmigiano cheese


    1. Squeeze spinach dry.
    2. Transfer spinach to large bowl. Add ricotta cheese, 120g Parmigiano cheese, fennel, basil and garlic to bowl.
    3. Season the mixture with salt and pepper; blend.
    4. Preheat oven to 180° c.
    5. Spoon 150ml marinara sauce evenly over bottom of 9 x 13 x 2-inch baking dish.
    6. Fill each pasta shell with spinach mixture.
    7. Place shells, filling side up, in dish.
    8. Spoon the remaining sauce over shells.
    9. Sprinkle with remaining Parmigiano cheese.
    10. Cover loosely with foil and bake until heated through, about 30 minutes.
    11. Serve, passing additional Parmigiano cheese separately. Serves 6.

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