Stuffed shells with cheese and spinach

  • Preparation 20 min
  • Cooking 15 min
  • Servings 4
  • Freezing Absolutely



  • 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.