Kitchen notes · a little help before you start
Cheese and spinach stuffed shells
Cheese and spinach stuffed shells brings together jumbo pasta shells, ricotta, and spinach. Check the draining or squeezing instruction before combining everything. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Italian
- Cooking method
- Baked & roasted
- Dietary characteristics
- Vegetarian
- Dish type
- Pasta
A few quick notes
1. Do the draining step before mixing
Check the draining or squeezing instruction before combining everything. Finish that little preparation step first, so you are working with the ingredient in the form this recipe expects.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Jumbo pasta shells
Look at how this ingredient comes into the method: Boil shells until just short of tender and drain.
Ricotta
Look at how this ingredient comes into the method: Mix spinach with ricotta and Parmesan.
Spinach
Look at how this ingredient comes into the method: Wilt spinach in a pan with a splash of water, squeeze dry and chop.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Cheese and spinach stuffed shells
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Cover and bake 25 minutes; uncover and bake 10 minutes until bubbling. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the oven and baking dish. Read the first preparation step before you get going: Heat oven to 375°F.
Which little step is worth remembering?
Check the draining or squeezing instruction before combining everything. Finish that little preparation step first, so you are working with the ingredient in the form this recipe expects.
What check should I look for as it cooks?
Keep this part of the method in view: Cover and bake 25 minutes; uncover and bake 10 minutes until bubbling.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Family Pantry original recipe.
Preparation notes follow the recipe shown here.
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