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Spinach & Five Cheese Stuffed Shells


Serves 4-6
32 oz whole milk ricotta
2 eggs
12 oz mozzarella, coarsely grated
1 6 oz jar Pastene Grated Parmesan Cheese
2 oz fontina cheese, coarsely grated
2 oz Pastene Grated Romano Cheese
salt and pepper to taste
pinch of nutmeg
2 Tbsp dried Italian seasoning
2 tsp garlic powder
2 tsp red pepper flakes, optional
6 oz frozen spinach, thawed
16 oz Pastene Jumbo Shells
¾ 24 oz jar Pastene Chateau Marinara Sauce


Prep time: 10 minutes | Cook time: 35-45 minutes

  • Preheat oven to 350° F and bring a large pot of salted water to a boil, add shells, and cook until al dente.
  • Mix together ricotta with ½ mozzarella, ½ parmesan, fontina, romano, seasonings and spinach. 
  • When shells are finished cooking, rinse with cold water to make them easier to handle.
  • Ladle ½ to ¾ cup of sauce in the bottom of a 9×13 casserole dish.
  • Put the ricotta mixture into a piping bag or use a gallon size ziplock bag and snip the corner to pipe.
  • Pipe ricotta mixture into shells and place them on top of sauce in casserole dish. Once all the shells are filled, gently ladle remaining sauce on top of shells and sprinkle the rest of the mozzarella and parmesan on top. 
  • Bake in the oven for 25 to 30 minutes until cheese on top is melted and sauce is bubbling!

Recipe by @raccafarian

Product Used

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