Go Back
Back to School Recipe Round-Up
Print Pin
5 from 1 vote

"Back to School" Recipe Round-Up

Author Joy in Every Season


  • 1 box large pasta shells meant for stuffing
  • 3 jars of your favorite pasta sauce or homemade if you prefer
  • 1/2 yellow onion finely chopped
  • 3 cloves garlic crushed
  • 1 produce bag fresh baby spinach leaves chop it a little
  • 32 oz tub ricotta cheese
  • 1 cup parmesan cheese
  • 1 1/2 cup grated mozzarella cheese 1/2 cup for filling, 1 cup for top
  • 1 egg
  • 1/4 tsp nutmeg
  • salt & pepper


  • Cook pasta shells according to package direction (undercook by 1-2 minutes), drain.
  • Saute chopped onion in a little olive oil, add in crushed garlic.
  • When onion/garlic are tender and translucent, add in a bag of fresh spinach (chopped). Cook until spinach is wilted.
  • In a large bowl combine ricotta, parmesan, 1/2 c. grated mozzarella, egg, nutmeg, salt & pepper. Mix until well combined.
  • Add spinach mixture to cheese mixture and combine.
  • Pour a little pasta sauce in bottom of casserole dish (I made two 9x11' pans).
  • Gently stuff the pasta shells with cheese mixture and place open side up in saucy pan.
  • Top with more sauce, some grated mozzarella cheese, and a sprinkle of parmesan. Cover with foil.
  • Heat in 350* oven until hot and bubbly (approx. 35-45 minutes)
  • **makes 2 casseroles. Enjoy one tonight and freeze the other.