Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.

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  • Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.

  • Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.

  • Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

Nutrition Facts

434 calories; protein 18.6g; carbohydrates 51g; fat 17.6g; cholesterol 22.1mg; sodium 834.5mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/21/2012
I enjoyed this recipe- made a few changes to accommodate what I had in my kitchen- cottage cheese instead of ricotta frozen spinach instead of fresh add chili pepper for a kick and a small bit of cooked Italian sausage to the jar of pasta sauce- So flavorful! Read More
(15)

Most helpful critical review

Rating: 2 stars
06/20/2019
I recommend that peppers are precooked Read More
22 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/21/2012
I enjoyed this recipe- made a few changes to accommodate what I had in my kitchen- cottage cheese instead of ricotta frozen spinach instead of fresh add chili pepper for a kick and a small bit of cooked Italian sausage to the jar of pasta sauce- So flavorful! Read More
(15)
Rating: 4 stars
08/24/2012
I made this recipe without the mushrooms and used fresh made alfredo sauce instead of traditional tomato sauce. It turned out great! My daughter (6) got a kick out of helping me fill the giant shells. Read More
(8)
Rating: 4 stars
03/22/2013
This was good with a couple of modifications. I questioned the use of thyme so I added a small amount to the filling in a separate container and tasted it. Didn't seem to work for me so I used basil instead and it made the dish great. I did add some extra cheese but followed everything else as written. Read More
(8)
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Rating: 4 stars
03/22/2015
Made this but used meat in my sauce. Added Italian sausage and ground chuck mix to tomato sauce. I also added 1/2 cup of meat to ricotta mix... Awesome modifications to make a hearty Sunday dinner! Read More
(3)
Rating: 5 stars
01/05/2013
With the spices we added an easy 5 stars. Added fresh garlic and onion--I sauteed them for a minute and then added the carrot mushies and spinach. Everyone loved it. Thanks! Read More
(3)
Rating: 4 stars
05/27/2013
I really enjoyed this recipe. It was quick and easy to make. I replaced the ricotta cheese with cottage cheese and it was delicious. We will certainly make it again. Read More
(1)
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Rating: 4 stars
05/11/2017
I loved this recipe. I substituted the garlic cloves with puree, and instead of using thyme, I used oregano. I'll definitely be cooking this one again. Read More
(1)
Rating: 5 stars
09/07/2014
Awesome taste! Can substitute ricotta cheese for 2 % cottage cheese and then drain the cottage cheese...excellent flavour. We like substituting nutmeg for the thyme. Read More
(1)
Rating: 5 stars
02/17/2018
This is great very good change from fish and Mac & cheese for Lent Read More
Rating: 2 stars
06/20/2019
I recommend that peppers are precooked Read More