Stuffed Wheat Shells

I’m all about meals that don’t have a million ingredients, that taste delicious, and, can be made to last for more than one meal. These shells were so easy, delicious, and were great for leftovers for the next few days. Now if only I could start planning and making things like this on the weekends…I’d be set!

Basil Stuffed Shells

Stuffed Wheat Shells
Prep time
Cook time
Total time
Recipe type: Dinner, Lunch
Serves: 6
  • ½ Lb Wheat Pasta shells
  • 1 large can Fire Roasted Tomatoes
  • 1-2 cups Spinach, chopped
  • 1 (15 oz) container Ricotta
  • 1 egg
  • 4 leaves basil, chopped
  • 1 (8oz) brick of low moisture part skim mozzarella cheese, shredded
  • 1 tsp each salt, pepper, garlic salt, italian seasoning
  1. Cook pasta according to package directions. Preheat oven to 350. In a bowl combine ricotta cheese and egg, mix well, then add the seasonings, and stir again. Next add the chopped basil and spinach and half of the shredded cheese and stir until everything is combined.
  2. In a baking dish, empty the contents of the can of fire roasted tomatoes, and cut the tomatoes up a little bit (you could also use a jar of tomato sauce, i just like the lighter flavor of the roasted tomatoes. Then one by one fill the shells with a heaping tablespoon of the mixture and line up in the baking dish. Add the remaining cheese on top. Bake for 20-30 minutes and enjoy!
Stuffed Pasta shell ingredients The wonderful ingredients
Stuffed Pasta ShellsOut of the oven
cheese and basil stuffed pasta shells Up close view
Basil Stuffed Shells All ready to be enjoyed!


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Showing 2 comments
  • Bridget

    Ooh! Can;t wait to try this 🙂

    • Sweetphi

      Girl, you would love this, it is so delish and takes so little time!!

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