Giant Stuffed Pasta Shells
Ingredients1 h servings 434
- 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.
- 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.
Per Serving: 434 calories; 17.6 51 18.6 22 834 Full nutrition
ReviewsRead all reviews 16
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...
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...
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...
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 dinn...
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!
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.
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.
The recipe is very easy to follow. I doubled the mushrooms though, and used chopped frozen spinach - just thaw it, drain it, and add it to the mushrooms after they're mostly cooked, and let the ...