Spinach Souffle Stuffed Shells

(4 stars based on 7 reviews)

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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.

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Spinach Souffle Stuffed Shells

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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
1/2 cup shredded mozzarella cheese

Directions:

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.

Review This Recipe

wonderful

cathy from south carolina

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

Jennifer from Sparks, NV

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.
Spinach Souffle Stuffed Shells

Pat Richardson from Montgomery, AL

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!
Bravo!

Victoria from Murfreesboro, TN

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!!
Pretty Good

Robert from Columbus, OH

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.
Squisito!

Lindsay from Central California

Excellent dish!!! It was simple to make, and tasted fantastic! You could go without the onions, but if you like the taste, try to puree them instead of mincing. If you would like it to be healthier, try using fresh spinach and an egg instead of the souffle. Make sure you soak the dish with sauce just so the pasta shells don't dry out from the oven. :) I'm going to try it once more VERY SOON! altering the recipe just a tad.
WHAT A HIT!

Claire Brophy from Memphis, TN

This was a hit at a recent charity planning luncheon! I doubled the sauce adding half the amount into the spinach mixture and half on top of the shells. For a healthier approach, I also substituted cottage cheese for the ricotta and added in a heaping tablespoon of garlic cloves.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4

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

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