Stuffed shells with cheese and spinach

Preparation :20 min Cooking :15 min
Difficulty :easy
Servings :4

I simply adore these stuffed shells with cheese and spinach! Another simple and comforting recipe. A vegetarian version that can be easily pimped with meat sauce!


  • 340g giant shells pasta
  • 3 cup compacted baby spinach, coarsely chopped
  • 300g 2% ricotta cheese
  • 500g 2% cottage cheese
  • 1 1/2 cup fresh parmesan, grated
  • 1/2 teaspoon garlic salt ( or more to taste )
  • Ground pepper
  • 3 cups roasted red pepper rosé sauce
  • 3 cups sharp cheddar, grated


  • Preheat the oven at 400°F.
  • In a big sauce pan filled with salted boilling water, cook the pasta until soft but still firm ( slightly before al dente ). Rince under cold water, drain then set aside.
  • In a big bowl, combine the spinach, ricotta and cottage cheese. Add the garlic salt, 1/2 cup parmesan and season with ground pepper to taste. Stir well then rectify seasonning if necessary.
  • Stuff the shells with about 1 1/2 teaspoon of the mix then place them in a 9×12 pyrex, open side up.
  • Pour the roasted red pepper rosé sauce on top. Spread the cheddar cheese then finish with the parmesan.
  • Cook in the oven for about 10 minutes then crank at BROIL until cheese is nice and golden! Let cool down for 2-3 minutes before serving.
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Our wine stewards suggest

+- 15$ Podere Castorani Scià

A red from the Pouilles region with soft tannins, supported with accents of dark fruits and spices. Bring on the pastas!

+- 30$ Conte Brandolini D'Adda Vistorta 2009

A merlot from North Italy, round and soft, with spices and blueberry notes. An excellent reference, a superb wine for it's price!

Ariane Brown Ale, Les Grands Bois

The roasted red pepper sauce in this recipe will get along with notes of toasted nuts and caramel, while light citrus flavors will harmonize with the light acidity of the cheeses. This dry taste will balance the fat of the cheeses.

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