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  • Writer's pictureGil's Gourmet

Spanakopita Baked Shells

This Grecian-inspired baked pasta dish is further influenced (flavor-wise) by our Artichoke & Olive Marinara Sauce. This marinara is a savory combination of vine-ripe Italian plum tomatoes, marinated artichoke hearts, and oodles of olives. A perfect combination of ingredients to pair with the quartet of cheeses (mozzarella, feta, ricotta, and parmesan), pasta shells, and spinach.

Serves 4-6


12oz jumbo pasta shells

1lb. frozen spinach, thawed and thoroughly drained

1lb. whole milk ricotta

1 1/2 cups mozzarella, shredded

1 cup feta cheese crumbles

1 egg

2 garlic cloves, peeled and minced

1 tablespoon fresh basil, chopped

1/2 teaspoon San Fran Sea Salt

1/4 teaspoon black pepper

2 tablespoons parmesan, grated


Preheat oven to 400°F and lightly grease a 13x9-inch casserole dish with olive oil.

Cook pasta shells according to the instructions on the packaging, drain, and rinse under cool water.

Meanwhile, place spinach, ricotta, 1 cup mozzarella, feta cheese, egg, garlic, basil, salt, and pepper in a large bowl, stir to combine the filling.

Once the pasta shells are cooked and cooled, spoon and stuff the shells full with filling. Pour half of the marinara sauce into the prepared casserole dish and nestle the stuffed shells into the sauce. Spoon the remaining marinara sauce over the shells, sprinkle with the remaining 1/2 cup of mozzarella, and cover with aluminum foil. Place in the oven and bake for 30-40 minutes or until hot throughout. Sprinkle with grated parmesan before serving.

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