Advertisement

Spinach & Cheese Stuffed Shells

January/February 1997

Your rating: None Average: 3.7 (102 votes)

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! "
Spinach & Cheese Stuffed Shells Recipe

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.

Comments
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!

Comments
02/25/2011
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.

Can fix ahead
Comments
01/01/2011
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!

Comments
07/27/2010
Anonymous

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

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner