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Ingredients

How to make it

  • Pre-heat oven to 350*. Butter one 9 x 13″ baking dish/pan.
  • Place all filling ingredients into a bowl and combine until well-blended. See Photo
  • Pour a little of the meat sauce into the baking dish, just enough to cover the bottom so the shells won't astick. One by one, fill each shell with 2 tbsp of the filling mixture and place face up in the baking dish.
  • When the tray is filled, drizzle remaining sauce over the tops of the stuffed shells. Sprinkle with mozzarella and cover with aluminum foil.
  • Place on oven’s center rack and bake for 30 minutes. Remove foil and continue baking for 15 minutes more. Remove from oven, let rest at least 5 minutes, and serve.
  • Variations:
  • Instead of spinach, cooked & chopped Swiss chard or broccoli rabe (rapini) may be added to the cheese before stuffing the shells. For a cheesier dish, use a few tablespoons of chopped fresh basil in place of the spinach.
  • *If you'd like my meat sauce recipe too click here: Baked Mostacholi Pasta With Fire Roasted Tomato Meat Sauce
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Reviews & Comments 4

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  • tuddles8 6 years ago
    Cheese and pasta...my family will be in heaven! Nutmeg...now that is a flavor I would not thought of adding to this dish. I look forward to making soon Thank you.
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  • DetroitTokyo 6 years ago
    Looks AMAZING! yum!
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  • impssweetp 6 years ago
    Made a recipe similar to this for a rehearsal dinner several years ago, when I had my catering business, and had forgotten how good it was. Thanks for the memory and the reminder.
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  • sparow64 6 years ago
    This sounds fantastic! Saving to try.
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