Shurfine Recipe: Cheese and Spinach Stuffed Shells

Cheese and Spinach Stuffed Shells

cheese and spinach stuffed shells

prep instructions:

Preheat oven to 350°F. Cook pasta shells according to package directions. Place spinach in a strainer and squeeze out all water. Combine spinach, ricotta, ½ cup Parmesan & Romano cheese blend, egg, oregano, onion salt and garlic powder in a medium bowl. Fill each shell with about 2 rounded Tbsp of the ricotta mixture. Pour pasta sauce into the bottom of a 13″ x 9″ baking dish. Arrange shells, filling up, over sauce. Spray a piece of foil with non-stick cooking spray and cover dish tightly with foil, coated side down. Bake shells 30 minutes. Place 4 shells on each serving plate; spoon hot sauce over shells and sprinkle evenly with remaining Parmesan and Romano cheese blend.

4 servings.


  • 16 jumbo pasta shellsShurfine
  • 1 cup frozen chopped spinach, thawed
  • 1 (15 oz) container part skim ricotta cheeseShurfine
  • 1 cup grated parmesan & romano cheese blend, dividedShurfine
  • 1 egg, beatenShurfine
  • ½ tsp dried oreganoShurfine
  • ½ tsp onion saltShurfine
  • ⅛ tsp garlic powderShurfine
  • 1 (24 oz) jar pasta sauceShurfine
  • Shurfine = shurfine brand