How to make spinach cheese stuffed shell pasta

let me preface this blog by saying this is not a “light” dish. Sure, the macros are pretty good, it’s low in fat, there’s no meat, but it packs quite a heavy carbs punch. My suggestion is to eat a few shells with a great big fresh green salad.

Here’s what you need:

Jumbo pasta shells:

I cooked these a little less than recommended on the box because I knew I was going to bake these:

Next, to make the filling you will need these ingredients:


So there you have it. Mix ricotta cheese, steamed chopped spinach, diced mozzarella cheese, two eggs and green onion tips along with spices. I used dried Italian herbs, garlic and salt-and-pepper:


Preheat your oven to 350° and get your baking dish ready by adding sauce to the bottom and stuffing your shells. Pack them close together, top with grated cheese and more tomato sauce:


Bake in oven, covered, for 20 minutes. After that, bake for 10 minutes more uncovered. And then let sit in oven for five more minutes to set before serving.

And there you have it! Baked pasta shells stuffed with ricotta, mozzarella and spinach.

Have a great dinner tonight!



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