Stuffed Pasta Shells


– 1-2 jars of ready made Tomato Sauce i.e., Rao’s, Lil Italy

– 24 large pasta shells

– Salad Greens (prewashed)

Calizo’s Extra Virgin Olive Oil with Lemon

Filling Ingredients

– 1 cup ricotta (drain in a sieve for 30 minutes, if watery)

– 1 box frozen spinach, defrosted

– 1/4 cup grated parmesan cheese

– 1 large egg

– 1 pinch salt

– 2 Tablespoons Calizo’s Taste of Tuscany

– 1/4 cup shredded Mozzarella cheese


– Pre-heat oven 350 degrees

– Boil the pasta shells per box instructions

– Mix all filling ingredients

– Stuff cooled shells with ricotta mixture using a tablespoon

– Layer a greased baking dish with sauce

– Place each filled shell in the baking dish

– Add more sauce over shells, sprinkle grated cheese, and top with Mozzarella cheese

– Bake for 20-25 minutes

– Serve with a green garden salad lightly dressed with Calizo’s Extra Virgin Olive Oil with Lemon