Spinach Souffle Stuffed Shells

Spinach Souffle Stuffed Shells

In this recipe:

based on 7 reviews
This Looks YUMMY!
6
15 min.
prep
50 min.
total
4 Servings

A rich and creamy filling and tender pasta shells make these Spinach Soufflé Stuffed Shells a sure fire hit. Great as a side dish or main dish.

Ingredients

  • 1 package (12 oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
  • 8 large pasta shells, prepared according to package directions
  • 1 (16 oz.) container ricotta cheese
  • 1/2 cup diced onion
  • 1 container (15 oz.) BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/2 cup shredded mozzarella cheese
Store Locator »
PREHEAT oven to 350° F. Lightly grease 9-inch square baking dish.

COMBINE spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.
Place shells in prepared baking dish. Cover with sauce.

BAKE for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.

What did you think? Share Your Review »


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

wonderful

Wonderful dish, I used a light alfrado sauce on the top with pesto. It was a great dish and leftovers froze great.

- cathy from south carolina

Delicious and easy

My family really liked this recipe. It was very quick and easy to make. I couldn't find large shells, so I used mannicotti shells instead. It was a delicious dinner, and warmed up nicely for lunch the next day.

- Jennifer from Sparks, NV

Spinach Souffle Stuffed Shells

This menu is delicious. I've made it a couple of times. When I couldn't find the spinach souffle, I substituted it with the frozen creamed spinach package and cut back on the onions. It turned out great and the family loved it!

- Pat Richardson from Montgomery, AL

Bravo!

Everyone loved this dish - even my 13yo son commented, "Mmmmmmm!" while chowing down. Then gave a thumbs up and said "It's a keeper." :) Based on the other reviews, I cut back the onions to 2 TBS and substituted cottage cheese for ricotta. I also used fresh spinach with 1 beaten egg and 4 cloves of garlic minced. My son is right, this is definitely a keeper. it's easy and quick to make and YUMMMMY!!

- Victoria from Murfreesboro, TN

Pretty Good

I'd have to say that this is a pretty good dish to make for yourself or your family. I would say that you can get rid of the onion b/c they tend to overpower the taste of the spinach, but if you like the taste of them then just add 1/4 of cup instead of 1/2.

- Robert from Columbus, OH

See More Reviews

Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.