More bites for your budget
Spinach & Cheese Stuffed Shells
We love these Spinach and Cheese Stuffed Shells because they have all the comforting goodness of lasagna but are so much easier to make!
Ingredients
- 18 uncooked jumbo shell shaped pasta shells
- 4 cups chopped baby spinach
- 1 container (15 ounces) ricotta cheese
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon grated lemon zest (optional)
- 1/2 teaspoon garlic powder
- 1 jar (24 ounces) Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce or Traditional Pasta Sauce
Instructions
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Tips
- You can substitute a 10-ounce package of frozen chopped spinach, thawed and well drained, for the fresh spinach.
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Step 1
Cook and drain the shells according to the package directions. While the shells are cooking, heat the oven to 400°F.
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Step 2
Stir the spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, Italian seasoning, lemon zest, if desired, and garlic powder in a bowl. Spoon about 2 tablespoons ricotta cheese mixture into each shell.
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Step 3
Spread 1 cup sauce in a 13x9x2-inch baking dish. Place the stuffed shells in the dish. Pour the remaining sauce over the shells. Sprinkle with the remaining 1/2 cup mozzarella cheese.
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Step 4
Bake for 30 minutes or until hot.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.