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Spinach-Stuffed Shells

Total Time

Prep: 25 min. Bake: 35 min.


8-10 servings

This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.—Del Mason, Martensville, Saskatchewan


  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup 4% cottage cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large carrot, grated
  • 1/2 teaspoon Creole or Cajun seasoning
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 36 jumbo pasta shells, cooked and drained
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2-1/4 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 cup shredded mozzarella cheese


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned.

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