Tuesday, May 27, 2014

“Spinach & Cheese Stuffed Shells” For "Wordless Tuesday"

Ciao, welcome to “Wordless Tuesday!” Where there are no more words, just a mouth watering recipe which I know you have been waiting for…..


These stuffed shells are filled with spinach, sautéed onions, and part-skim ricotta topped with marinara sauce. Plus we can’t forget the sprinkled grated cheese to give it that special taste. The shells hold and reheat well, which makes them great for entertaining. Mangia!

“Spinach & Cheese Stuffed Shells”

Makes: 6 servings


24 jumbo pasta shells, (8 ounces)
1 1/2 teaspoons extra-virgin olive oil
2 onions, finely chopped
2--10-oz packages frozen chopped spinach, thawed, and squeezed dry

2 cups part-skim ricotta cheese
2/3 cup plain dry breadcrumbs
1/2 cup grated Pecorino Romano cheese, divided
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Freshly ground pepper, to taste
1 large egg, lightly beaten
3 cups marinara sauce

Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, (carefully not to break the shells) until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add the thawed spinach to the onions and toss to mix well. Set aside.

Combine ricotta, breadcrumbs, 1/4 cup Pecorino Romano cheese and nutmeg in a bowl, mix well. Add the reserved spinach and egg, and then season with salt and pepper. 

Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Pecorino Romano cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.

*******Great wine pairings: would be an American Riesling,
 Italian Pinot Grigioor a Vernaccia Di San Gimignano.

(Recipe modified from Eating Well: January/February 1997)

Till Next Time………………………………..........................................................

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved


  1. Good evening dear Dottie ,
    You are a mind reader ;-D . I was thinking what I could fix for dinner tomorrow that was quick and delicious . A chef salad with diced chicken will go good with this Spinach / Cheese stuffed shells . I didn't forget the buttered toasted Italian garlic bread .
    I think I will serve the Italian Pinot Grigio wine it will go so well with the red sauce . Thanks so much for sharing and a blessed rest of the week . :) ~Nee~

    1. Good evening Nee,
      You are very thoughtful to come and visit me again. Yes, that is exactly what I did, a nice green tossed salad and a slice of crunchy Italian bread. A perfect easy and delicious dinner. The wine is a great accompaniment to this dish. Have to have Italian wine with an Italian dinner. So glad that I made your night. Hope that you enjoy and have a wonderful evening. Blessings...Dottie :)

  2. This recipe is so good! Makes a great satisfying meal Dottie.
    I like meat free recipes from time to time and ricotta and spinach is always a great combo. So sorry to hear about your Lupus and MS disease. You are blessed with a kind heart Dottie, that's for sure. Thinking of you! XXX

  3. Dear Alida, Thanks for stopping in to visit...I agree, this recipe is so good and easy, plus there is nothing like ricotta and spinach, together. One of my favorites is a spinach and cheese calzone. Have to make that someday too! Thank you for your words of support for Lupus and MS. I am a tough person and I keep fighting. I am blessed many times over dear Alida, with family, and friends like you that are there to support me. That is what it is all about we are there for each other. Thinking of you as well...Blessings to you....Dottie :)

  4. Dear Dottie, This is such a comforting and delicious meal!! It is one of my favorites. Blessings dear. Catherine

    1. Dearest Catherine, Thank you for your comment and for visiting. I agree, it is a very good comfort food. Not hard to create and you can make a lot of them which is good for entertaining. I love it, especially with the spinach mixed in. Enjoy..Blessings :) Dottie