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Stuffed pasta shells in a pan

Spinach Stuffed Pasta Shells

Delicious dinner in a pan with great Italian flavors that everyone loves.
5 from 2 votes
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Italian
Servings 4 servings


  • 1 pound (500 grams) pasta shells
  • 2 cans tomato sauce (800 grams total | ~28oz)
  • ¼ cup grated parmesan cheese

For the filling:

  • Frozen chopped spinach (I used the one that comes in cubes, 600 grams | ~21oz)
  • cup grated mozzarella cheese
  • 1 egg
  • ½ teaspoon nutmeg
  • 2-3 tablespoon chopped basil leaves
  • 2 cloves garlic minced
  • Salt and pepper, by your taste


  • Cook the pasta according to the instructions on the box and set aside.
  • Thaw the frozen spinach completely.
  • Add the thawed spinach to a bowl and mix with the other filling ingredients.
  • Transfer the filling to a piping bag (or use a teaspoon).
  • Set the oven to 180°C / 350°F with the fan.
  • Add a layer of tomato sauce to a baking pan (9x13).
  • Arrange the cooked pasta shells on the sauce layer.
  • Pipe the filling into the shells.
  • Cover the rest with the tomato sauce.
  • Sprinkle the parmesan cheese.
  • Cover with foil.
  • Bake for 30 minutes covered.
  • Remove cover and bake for more 4-5 minutes.
  • Cool at room temperature.
  • Munch and enjoy!


* If you have any other pasta types that is not shaped as big shells, this recipe still applies. All you need to do is layer the filling instead of actually filling the pasta. Something like making lasagna but with different layers.