Home Recipes Spinach Stuffed Shells

Spinach Stuffed Shells

by Erika Nicole Kendall

Pasta has always been my achilles heel. I don’t deny it. I had these shells in the pantry, decided I was going to get ALL of my $1.19 worth, and tossed together this quick little recipe to make myself and the little one happy. Enjoy!

  • 5 shells
  • 2 cups of spinach
  • 1 tbsp olive oil
  • 1 tbsp oregano
  • 2 tsp basil
  • a pinch of sea salt (a pinch, as in whatever you think a pinch might be, divide that in half!)
  • 1/3 cup parmesan (I don’t recommend anything “grated” or anything by Kraft; if you’re vegan, Parma! gets great reviews.)
  • 1 tsp milk (I actually used almond milk, though I suspect it doesn’t matter.)

First things first – get your shells going on the stove according to their instructions. Once they’re done, drain your pasta and lay ’em down in a row in your casserole dish or comparable baking pan.

Next, in a low-heated skillet, drop half of a tablespoon of olive oil in the skillet, stir it around, and let it heat up just a little. Start stirring your spinach in the skillet cup by cup. Mix in your basil and oregano little by little, testing it by taste and smell. Pinch in your sea salt and pour in your milk. Once you’ve got your spinach all good and cooked, put in half of your parmesan. If you think something else should be added, you’d add it at this point. Stir it up as best as you can (it should be pretty sticky at this point), and start stuffing your shells. You can go for beauty, but you don’t really have to.

Take your last half-tablespoon of olive oil, and sprinkle it over your shells. Sprinkle, as in light drops, not pouring it all over. Take the remaining parmesan, and sprinkle it all over your shells. Let them bake in the oven for a few moments, until the cheese has melted. Ta da!

Can you freak this recipe? Of course. You can make a little cream sauce to put over the shells – parmesan and vegetable broth. You can add a little more olive oil. Different spices. It’s your recipe — play with it!

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Tracy February 7, 2010 - 12:25 AM

FTW!! I’ll be making this sometime this week!!

Vanessa F. February 7, 2010 - 10:58 AM

Since I am stuck in the house due to the Great Blizzard of 2010 I will try out this recipe. I love spinach, pasta and parm so I now this will be a hit!

Natasha February 10, 2010 - 10:20 PM

This sounds delicious! Definitely going to try it…as soon as the snow stops and I can go restock on spinach and get some pasta shells!

MsKenya March 1, 2010 - 1:36 PM

Woooo Chile’ bless your soul!

Dee March 16, 2010 - 1:09 PM

I did this recipe a similar recipe while back when I found myself with shells. I threw spinach, cheese and spices in my food processor along with Organic Ground chicken, and then stuffed and baked them. Great way to add protein!

Erika March 16, 2010 - 1:30 PM

Ahhhh, I don’t have a processor – I do everything by hand. It still sounds yummy, though! Yay for getting the extra protein in there, too. 🙂

ChellBellz June 6, 2010 - 3:55 PM

I actually tried a Spinach and Veal recipe with homemade Tomato Sauce. I used Low fat ricotta, and mozzarella too. I have no idea the Caloric Value but I’m going to try this the next time.

Back on my OSAG: More on the Post Baby Body | Irie Diva Style September 28, 2011 - 11:32 AM

[…] tried it and and it works like a charm! Hey! Way to sneak in more veggies there. I’m on to this recipe next, everybody knows that spinach (callaloo for me) and cheese goes really well! Oh yes I’m all […]

Laurie August 2, 2012 - 1:11 PM

Ooh I’ll bet my hubby will love this recipe, thank you for the idea.

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