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These stuffed pasta shells are one of my favorite comfort foods. Plus, it’s so easy to double this recipe and then freeze your extra batch or give it to a friend. I suggest serving it with a home-made salad doused in Olive Garden dressing (they sell that in stores now!!!!!!) It’s like $3.50 a bottle, BUT Olive Garden’s soup and salad is a major pregnancy craving of mine (3 pregnancies in a row…) So, this relatively expensive bottle of salad dressing is much better for our budget than me going there for lunch every day.
12-20 jumbo shells
1 (10-oz) package frozen chopped spinach, thawed
2 cups (an 8 oz. package) of shredded Italian cheese blend (or mozzarella)
1 cup ricotta cheese
1 26-32 ounce jar pasta sauce
- Cook pasta, rinse with cold water and drain.
- While pasta is cooking, thaw spinach and drain well – press out excess liquid.
- For filling, in medium bowl, beat eggs. Stir in spinach, 1 ½ cups of shredded cheese, and ricotta. Spoon a rounded 2 TB of the filling into each umbo shell. Place the shells in a 2 quart baking dish. I sometimes use a 9 x 11 glass or 9-inch square.
- Pour pasta sauce over shells. Bake for 25-40 minutes at 350, or until heated through. Sprinkle with remaining shredded cheese before serving. I also add grated parmesan once the shredded cheese has melted, because more cheese is always better.
I usually double the filling and cook the whole box of pasta shells. Doing that gives me 1 9×9 and 1 13×9 dish, and there’s always leftover filling. Meaning doubling the filling could probably get you a box and a half worth of shells for 2 – 13×9 pan’s worth. (I think I made that more confusing than it is. Sorry, hopefully you follow…)
If you’re making this as a freezer meal, freeze it before baking. Then, you can bake it either frozen or thawed. If you’re baking it from the freezer, it will take longer…
Serve with garlic bread. And did I mention that super healthy Olive Garden dressing you can buy at grocery stores? Yum yum!!
If you accidentally don’t buy enough shredded italian, you can always use colby jack, which is what I did in the pictures below 🙂 It was delicious!