Spinach and Cheese Stuffed Pasta Shells


A stuffed shells recipe for magnificent jumbo pasta bursting with cheesy spinach filling.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins


  • 32 jumbo pasta shells

  • 2 cups ricotta cheese

  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained

  • 1 cup grated Parmesan cheese

  • 2 tablespoons fennel seed

  • 2 teaspoons dried basil

  • 4 cloves garlic, minced

  • salt and pepper to taste

  • 3 ½ cups spaghetti sauce


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of salted water to a boil. Gently place pasta shells in boiling water; return water to a boil. Cook until shells are just tender; drain well.

  3. Squeeze spinach dry and place in a large mixing bowl. Add ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic. Season with salt and pepper; mix well.

  4. Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.

  5. Fill each pasta shell with spinach-cheese mixture. Arrange shells, filling-side up, in the baking dish. Spoon remaining spaghetti sauce over shells. Sprinkle remaining Parmesan cheese on top of shells.

  6. Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.

Nutrition Facts (per serving)

703 Calories
21g Fat
95g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 703
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 55%
Cholesterol 59mg 20%
Sodium 1004mg 44%
Total Carbohydrate 95g 35%
Dietary Fiber 10g 36%
Total Sugars 16g
Protein 33g
Vitamin C 20mg 101%
Calcium 531mg 41%
Iron 8mg 42%
Potassium 1315mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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