Stuffed Pasta Shells

I’m back!  You probably didn’t notice I was gone, but I was!  I like to decorate cakes on the side (mostly for family parties) but I got my first order from a paying customer that I didn’t know before hand!  Woo hoo!  So needless to say I was extra nervous and wanted to do a good job so I took a bit of a blogging break (AND I had some fun girly time with my playgroup). But here I am back in the typing mode again.

Because baby boy, at 15 months, is eating what we are eating (no more magic bullet for us!), I have been very conscious to make healthy choices for all three of us!  One recipe that I found ages ago we still love and it is slowly becoming a favorite of baby boy also.  Once chopped up it’s a great finger food and is nice and soft so our friends with no molars can eat it also!

Stuffed Pasta Shells for the Whole Family

stuffed pasta shells

Like I said I have had this recipe for quite a while now.  I originally found it on but going back today I wasn’t able to find it…sorry to the person that originally posted it!

Serves 12 (I usually cut it in half and we get about 5-6 meals out of it)

4 cups shredded mozzarella cheese

1 (15 oz) container ricotta cheese (I use low fat)

1 (10 oz) package frozen chopped spinach, thawed and drained

1 (12 oz) package jumbo pasta shells, cooked and drained

2 fresh tomatoes chopped

1 tsp oregano

1/2 tsp garlic powder

1/2 tsp basil

Combine cheeses and spinach and stuff into pasta shells.  Arrange in a greased 9×13 dish.  Sautee the tomatoes and spices over medium heat in frying pan until cooked through.  Pour the tomato mixture over the pasta shells.  Cover and bake at 350 degrees for 30 minutes.

When I serve this to baby boy I usually add in another vegetable, such as broccolizucchini or green beans as a side dish.  The last time he ate the pasta shells he was a little weirded out by the texture but once he got a taste of it he had seconds!

Any go to pasta dishes that are a family favorite?


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