Culture Entree Recipes Pasta Recipes Recipes Vegetable Recipes

Three Cheese and Spinach Stuffed Shells – Recipe 🧀

This incredible stuffed shells recipe is delicious with crusty bread and Chianti!

This is the best stuffed shells dinner I have ever had! The combination of the cheeses I used made a big difference in flavor. The addition of goat cheese gives it a bit of tanginess and goes really well with the spinach. I only used salt and black pepper to season and it was perfect. This recipe serves 2-3 people and was excellent with crusty bread, a romaine salad and Chianti.


  • 12 oz jumbo shells
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup goat cheese
  • 1 cup sauteed spinach
  • 1-2 tablespoons of heavy cream
  • 2-3 garlic cloves, minced
  • 15 oz crushed tomatoes
  • 15 oz tomato puree
  • Breadcrumbs as needed for garnish
  • Mozzarella as needed for garnish
  • Kosher salt and ground black pepper to taste


  1. Preheat oven to 400 F.
  2. Cook shells in a pot of salted, boiling water until just before al dente (about 2 minutes before). Drain.
    Note: This will prevent your pasta from overcooking in the oven.
  3. Meanwhile, start a sauce by sauteing garlic in olive oil and adding the crushed tomatoes and tomato puree. Salt to taste. Let simmer until shells are filled. 
  4. In a bowl, mix ricotta, Parmigiano, goat cheese, and a splash of cream for consistency with the spinach. Add salt and pepper to taste. 
  5. Make sure shells are cool enough to handle with your hands and fill each shell with the cheese and spinach mixture. Arrange the shells in a 9×12 baking dish. 
  6. Cover shells with the tomato sauce and sprinkle top with breadcrumbs and mozzarella. 
  7. Bake 15 minutes or until cheese is browned and bubbly. Serve with crusty bread, salad and Chianti!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: