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Giant Stuffed Pasta Shells

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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Put the thawed spinach in a sieve and use a large spoon to press out the moisture.
  3. In a big bowl, combine the green onions, 1/2 cup Parmesan cheese, mozzarella, ricotta, egg, pepper, nutmeg, and spinach.
  4. Cook pasta according to package directions until al dente; drain.
  5. Spread 1 cup sauce over the bottom of a shallow 2-quart casserole.
  6. Stuff the shells with the spinach mixture and arrange them on top of the sauce.
  7. Ladle the remaining 2 cups sauce over the shells and sprinkle with the remaining 1/2 cup Parmesan.
  8. Spray a sheet of foil with cooking spray and cover the casserole (at this point, the dish can be covered and refrigerated for up to 1 day, add 10 minutes to baking time).
  9. Bake for 20 minutes, remove the foil, and continue baking until the casserole is heated through and the sauce is bubbly, about 10-20 minutes longer.

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