Spinach & Cheese Stuffed Shells

From EatingWell: January/February 1997

Our stuffed shells are filled with spinach, sautéed onions and part-skim ricotta and topped with prepared marinara sauce and Parmesan cheese. The shells hold and reheat well, which makes them great for entertaining.

READER'S COMMENT:

"Very good! I used rolled oats instead of bread crumbs and couldn't tell the difference. The nutmeg really adds flavor! "

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8 Reviews for Spinach & Cheese Stuffed Shells

02/28/2013

Anonymous

Wow...

We've truly moved so far away from healthy foods and home cooking that we need a magazine to tell us how to make something as simple as stuffed shells healthier?

I've been making stuffed shells like this for years (seriously years)! And it's a family recipe.

Making sauce from scratch (for anything) is so simple and takes so few ingredients, and the cook has complete control over what goes into it. I've never understood buying sauce from the store.

For those who don't care for ricotta, or want an even lower fat dish, low fat cottage cheese can be used. Use it in place of, or mixed with ricotta. Flavor will be retained, though the texture will change slightly.

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10/29/2012

Anonymous

These were easy to make and very good! With the addition of the spinach, they were lighter than typical shells but filling enough that you didn't overeat them. I would definitely make them again and for company too!

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02/25/2011

mluikennd

Recommends this recipe

Really Great

We really enjoyed this recipe. I will love making this for company because I can have it all prepared and pop it in the oven. The only thing, I will add a bit more nutmeg, not too much, but think it could use just a tad more.

Pros: Can fix ahead

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01/01/2011

gigglychika425

Recommends this recipe

Loved these!

I am not usually a big fan of stuffed shells but these are amazing. I made them for dinner last night and everyone loved them including the kids. I used frozen spinach but I think I am going to use fresh next time because it tastes better. For the sauce I used traditional by Ragu and sauteed up some fresh garlic and simmered it with the sauce. Came out superb. This is a keeper and super easy to make!

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