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Spinach & Cheese Stuffed Shells

Spinach & Cheese Stuff ed Shells

Total Time: 20 Minutes

Serves: 6

Prep Time: 20 Minutes



  • 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 Chunky Garden Combo or ChunkyMushroom and Green Pepper 


  1. Cook and drain the shells according to the package directions. While the shells are cooking, heat the oven to 400°F.

  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.

  3. Spread 1 cup sauce in a 13x9x2-inch baking dish. Place the stuff ed shells in the dish. Pour the remaining sauce over the shells.Sprinkle with the remaining 1/2 cup mozzarella cheese.

  4. Bake for 30 minutes or until hot.




You can substitute a 10-ounce package of frozen chopped spinach, thawed and well drained, for the fresh spinach. 

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