Creamy Spinach Stuffed Shells

Name: Creamy Spinach Stuffed Shells
Cook time: 15 min
Ingredients: 16 jumbo pasta shells (conchiglie); 140 g spinach; 250 g cream cheese; 350 g crushed tomatoes; 1–2 garlic cloves; Salt; Black pepper; Dried oregano; Dried basil; Parmesan for serving; Fresh basil for serving

Creamy, comforting, and surprisingly easy to make.

Cook: 15 min

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Creamy spinach stuffed shells with a tomato sauce, baked and finished with parmesan and fresh basil.

Ingredients

Scale

ingredients

Directions

1
Cook the pasta shells until al dente, then rinse them under cold water.
2
Pour boiling water over the spinach, drain well, finely chop, and let it cool slightly.
3
In a bowl, combine the spinach, cream cheese, minced garlic, salt, and black pepper until smooth.
4
Spread the crushed tomatoes evenly over the bottom of a baking dish. Season with salt, pepper, oregano, basil, and a little minced garlic, then stir everything together.
5
Transfer the filling to a piping bag and fill each pasta shell.
6
Arrange the shells on top of the tomato sauce, cover the dish with foil, and bake at 180°C (350°F) for 15 minutes.
7
Finish with freshly grated Parmesan and fresh basil before serving.

Notes

Creamy, comforting, and surprisingly easy to make. Save this recipe for your next pasta night🤍

Filed underPasta & Noodles

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