Cheesy Stuffed Shells

These double-Cheddar stuffed shells with spinach make a comforting baked pasta dish that will definitely please.

  • 11
  • 70
  • 4


  • 2 cups (500 mL) Cracker Barrel Double Cheddar Light Shreds, divided
  • 1 pkg (8 oz) jumbo pasta shells
  • 2 tbsp (30 mL) olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 5 oz (150 g) spinach
  • 8 oz (250 g) ricotta cheese
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 1/2 cups (625 mL) tomato sauce
  • 1/4 cup (60 mL) finely chopped fresh basil, divided


  1. Preheat oven to 400˚F (200˚C). Cook pasta shells according to package directions; let cool completely.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until tender. Stir in spinach; cook for 3 to 5 minutes or until wilted. Let cool completely. Squeeze to remove any excess moisture; chop finely.
  3. Stir together ricotta, half of the Cheddar cheese, spinach mixture, parsley, salt and pepper until well combined; set aside.
  4. Stir together tomato sauce and half of the basil. Spread half of the sauce in greased 13- x 9-inch (3.5 L) baking dish. Divide spinach and cheese filling evenly among cooked shells. Arrange in prepared baking dish. Spoon remaining sauce over top; sprinkle with remaining Cheddar cheese.
  5. Cover with foil; bake for 15 minutes. Uncover; bake for 10 to 15 minutes or until golden brown, bubbling and filling is heated through. Sprinkle with remaining basil.


As a variation, substitute prepared store-bought Alfredo sauce for the tomato sauce.

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