Top | Pasta

Spinach Stuffed Shells Alfredo

(recipe, Deanna Dudney)

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  1. 12 oz. jumbo pasta shells
  2. 16 oz. alfredo sauce
  3. ¼ cup milk
  4. ¼ cup chopped sun-dried tomatos
  5. ¼ tsp. pepper
  6. 15 oz. ricotta cheese
  7. 10 oz. thawed chopped spinach
  8. 1 cup crumbled feta cheese, 4oz
  9. 1 cup shredded mozzarella, 4oz
  10. 1 egg
  11. ½ tsp. dried oregano
  12. 1 Tbsp. chopped parsley


  1. Cook pasta shells according to package directions; drain. Meanwhile, preheat oven to 350F. Coat shallow 2-qt baking dish with cooking spray.
  2. In bowl, mix Alfredo sauce, milk, sun-dried tomatoes and pepper. Spread ½ cup sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, ½ cup mozzarella, egg and oregano. Drain pasta shells well. Fill each shell with about 1 tbsp of ricotta-spinach mixture before placing in baking dish.
  3. Pour remaining sauce over shells. Cover with foil. Bake 30 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.