Spinach & Cheese Stuffed Pasta Shells

Spinach & Cheese Stuffed Pasta Shells

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 257.3
  • Total Fat: 3.2 g
  • Cholesterol: 11.3 mg
  • Sodium: 227.0 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 16.2 g

View full nutritional breakdown of Spinach & Cheese Stuffed Pasta Shells calories by ingredient

Number of Servings: 5


    20 jumbo pasta shells
    5 cups baby spinach
    1 small zucchini, chopped
    1/2 cup fat free cottage cheese
    1/2 cup part skim ricotta cheese
    1 egg white
    1/2 tsp garlic powder
    1 Tbsp Parmesan cheese, shredded
    1 cup no salt added tomato sauce
    1/4 cup fat free mozzarella cheese, shredded


1. Preheat oven to 350 degrees.

2. Bring water to a boil and add pasta shells. Cook 2 minutes shorter than the 'al dente' time listed on box. They will finish cooking in the oven.

3. In a large bowl, combine spinach and zucchini. Microwave 1 1/2 minutes to wilt the spinach and heat the zucchini.

4. In a small bowl, combine garlic powder, Parmesan cheese and egg white and mix well.

5. Add the Parmesan mixture, ricotta cheese and cottage cheese to the spinach mixture and mix well. Carefully stuff each pasta shell with the cheese mixture and set aside.

6. Pour 1/2 cup of the tomato sauce in a baking pan and top with the stuffed shells. Cover with the remaining tomato sauce and sprinkle with mozzarella cheese.

9. Bake for 25 minutes or until cheese is bubbly and browned.

Serving Size: Makes 5 servings

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Delicious recipe. - 4/16/21

  • no profile photo

    I fixed this tonight. I used 1 bag (10 oz) of frozen spinach thawed and squeezed dry. I also didn't have ricotta cheese so used l cup cottage cheese. Tasted very good and freezing half. - 3/10/21