Herb and Spinach Stuffed Shells

One pot dinners are always a go to when I have a million things to do. Cleanup is quick and with this dish, you can set it on the stove and go do other things. Jumbo pasta shells are stuffed with ricotta, goat cheese, spinach, rosemary and basil and then cooked in a delicious tomato basil sauce. Pair this entrée with a side of green vegetables and you’re all set! This meal is great because it uses common pantry staples; pasta sauce, dried pasta, cheese, and herbs. You can easily sub the fresh rosemary and basil for dried; just use 1 tsp of the dried herb.

Herb and Spinach Stuffed Shells

  • Servings: 4-6
  • Difficulty: medium
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1 12 oz box jumbo shells
1 20 oz jar tomato basil pasta sauce
1 15 oz container whole milk ricotta
2 oz goat cheese
2 cups chopped spinach
1 T fresh basil
1 T fresh rosemary
1 t onion powder
1 t garlic powder
1/4 t salt
1/4 t pepper
1/4-1/2 c grated parmesan


In medium bowl, combine ricotta, goat cheese, spinach, herbs and spices. Using a spoon or butter knife, stuff shells with about 1 T of ricotta mixture. (Note: You won’t use all of the shells. You can also use a pastry bag to pipe the mixture into the shells.) To a large skillet, add 1- 20 oz jar of pasta sauce and place shells opened side up into the pan. Cover with lid and cook for 30 minutes on medium heat or until shells are done. Top with freshly grated parmesan before serving. Serve as entrée with a side of fresh vegetables.

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