Large Shells
Large pasta shells stuffed with a creamy spinach and cheese filling, baked with marinara sauce and melted cheese, perfect for family dinners or entertaining guests.
Ingredients
- 2 (10 oz.) boxes frozen spinach, thawed and squeezed ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1 medium onion, finely chopped ⓘ
- 10 oz. grated Mozzarella cheese ⓘ
- 3 cups cottage cheese ⓘ
- 1/2 cup Parmesan cheese ⓘ
- 1/4 cup parsley ⓘ
- 1 egg, beaten ⓘ
- 1/2 teaspoon nutmeg ⓘ
- oregano to taste ⓘ
- salt and pepper to taste ⓘ
- spaghetti sauce ⓘ
- 1 package large shells ⓘ
- 1 tablespoon olive oil ⓘ
Instructions
- Cook the large shells according to package directions until al dente.
- Drain the shells and gently toss with olive oil. Cover and set aside.
- In a mixing bowl, combine the thawed and squeezed spinach, chopped garlic, chopped onion, grated mozzarella, cottage cheese, Parmesan cheese, parsley, beaten egg, nutmeg, oregano, salt, and pepper. Mix well.
- Pour enough spaghetti sauce into a 9 x 13-inch pan to lightly cover the bottom.
- Gently fill each cooked shell with the spinach and cheese mixture and place side by side in the prepared pan.
- Spoon more sauce over all the filled shells.
- Cover the pan with foil and bake at 350°F for 30 minutes.
- Remove the foil and sprinkle with extra mozzarella cheese if desired.
- Bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
Tips & Substitutions
To enhance flavor, consider sautéing the onions and garlic in olive oil before mixing them with the other ingredients. You can substitute ricotta for cottage cheese for a creamier texture. If you're short on time, use fresh spinach instead of frozen, but be sure to wilt it before adding to the mixture. For a touch of heat, add red pepper flakes to the filling.
Serving Suggestions
Serve these large shells with a simple side salad dressed with olive oil and vinegar for a refreshing contrast. They pair beautifully with Italian recipes like garlic bread or a light marinara on beds of spinach and orzo. For a heartier meal, consider pairing with roasted vegetables or a creamy fettuccine Alfredo with broccoli and tomatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the shells in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can add a splash of water or extra sauce to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Large Shells contains roughly 886 calories, with 27g protein, 125g carbohydrates, and 33g fat. It is an excellent source of calcium (58% of the Daily Value), protein (54% of the Daily Value), and iron (28% of the Daily Value). Note that it is relatively high in sodium, at 1763mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these shells ahead of time?
Yes, you can prepare the stuffed shells a day in advance. Assemble the dish, cover it tightly and store it in the refrigerator. When ready to bake, simply add a few extra minutes to the cooking time to ensure they are heated thoroughly.
What can I substitute for the cheeses?
You can use a combination of ricotta and mozzarella if you prefer a creamier filling. For a lower-fat option, consider cottage cheese with some added nutritional yeast for flavor. Vegan cheese alternatives can also be used for a dairy-free version.
How do I know when the shells are done baking?
The shells are done when the cheese on top is melted and bubbly, usually around 10 minutes after removing the foil. You can also check that the filling is hot by inserting a knife into the center of a shell; it should feel warm to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).