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Stuffed Pasta Shells

Photo You can put this dish together a few hours in advance, refrigerate, and bake when ready to serve guests.


Spinach-Ricotta Filling:

  • 1 lb. fresh spinach or thawed and drained frozen spinach
  • 1 T chopped onion
  • 1 T butter
  • 1 beaten egg
  • 2/3 C ricotta cheese
  • ½ C grated Parmesan cheese
  • 1/8 t ground nutmeg
  • salt and pepper to taste
  • About 20 large pasta shells
  • 1 can lasagna sauce or tomato sauce with Italian seasonings

Cook fresh spinach until it releases its liquid and drain or squeeze thawed spinach to drain all liquid. Heat thawed and drained spinach in the butter with the onion until onion is tender. Combine egg and all cheeses and seasonings in a mixing bowl. When spinach and onion mixture is cooled, add it to the cheese mixture. Meanwhile, cook pasta shells al dente. Cool by rinsing in cold water; drain. Stuff shells with spinach-ricotta filling. Place in large casserole and cover with lasagna sauce. Cook at 350 degrees oven for 30 minutes.
Leanna K Johnson,
Jul 18, 2011, 7:35 PM