Spinach Cheese Stuffed Pasta Shells
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 250 g package of Jumbo Pasta Shells
  • Sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can tomato paste
  • 2 garlic cloves, minced
  • 1½ cups onions, chopped
  • ¼ cup olive oil
  • Juice of 1 lime, or tbsp of lime juice
  • 2 bay leaves
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • Filling
  • 500 g cottage cheese
  • 125 g cream cheese (half a 250 g block)
  • 1 medium bunch of fresh spinach, chopped
  • ½ cup fresh parsley, chopped
  • 2 eggs
  • ½ cup Parmesan cheese, grated
  • 1 cup cheddar cheese, grated
  • ½ tsp ground black pepper
  • 1 garlic clove, minced
  1. In a large pot, cook shells as per instructions on package.
  2. Sauce: In a large saucepan sauté onions and garlic until tender in oil. Add canned tomatoes, paste, oregano, parsley and pepper stirring until mixed well. Add bay leaves and let simmer, stirring occasionally, 30 minutes.
  3. Filling: In a mixer or using a hand blender, blend cream cheese and cottage cheese together. Add in remaining ingredients until mixed through, holding back ½ cup cheddar cheese for the top before baking.
  4. remove bay leaves and set aside; pour a layer of sauce in the bottom of a 9"x13" baking dish.
  5. Gently stuff each shell with filling, approximately 1 tbsp per shell, and place in the baking dish side by side until all have been stuffed and placed in the dish.
  6. Cover with sauce and remaining cheddar cheese and bake covered (I use parchment paper because it doesn't stick to the cheese as much) at 350 degrees F. for 15 minutes.
  7. Uncover and continue to bake for another 15 minutes or until cheese is browned.
  8. Serve hot with garlic bread or croissants.
These can be frozen after cooling in the baking dish. When reheating, allow to thaw before placing the dish in the oven at 350 degrees F. for 30 minutes covered and 15 minutes uncovered or until sauce is bubbling. If you start when the pasta is still frozen, you will need to cook it longer to reheat through.
You can use frozen spinach, 2 packages drained, in place of fresh spinach. 1 tsp garlic powder in place of cloves for the sauce (1/2 tsp for the filling) and 1 tbsp of dried parsley in place of fresh for the filling if you prefer.
Recipe by This Lil Piglet at https://thislilpiglet.net/2014/03/spinach-cheese-stuffed-pasta-shells/