Classic Stuffed Pasta Shells
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 (12 oz) container Bellwether Farms ricotta cheese
  • 2 eggs, beaten
  • 1 (10 oz) package frozen chopped spinach, thawed
  • 1 cup Fior di Latte mozzarella, grated
  • ½ cup BelGioioso Parmesan cheese, grated
  • ½ cup parsley, chopped
  • ½ tsp. salt
  • 1 (12 oz) package jumbo pasta shells
  • 1 (24 oz) jar Lucini Rustic Tomato Basil Sauce
  1. Heat oven to 350°F. Cook pasta according to package instructions.
  2. To make the filling, combine ricotta, eggs, and salt in a medium bowl. Mix until combined. Thaw spinach, drain well and squeeze to remove excess moisture. Add ⅔ of the mozzarella (save the rest for sprinkling on top), Parmesan, spinach, and parsley.
  3. In a 13"x9" baking dish spread ½ cup of the sauce. Fill each shell with cheese mixture and layer in dish. Spread remaining sauce over shells, sprinkle with mozzarella cheese. Cover and bake for 30 minutes.
Recipe by Northwest Fresh at