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Spinach and Feta Stuffed Shells Freezer Meal

Spinach and Feta Stuffed Shells

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 309kcal
Author: Organize Yourself Skinny


  • 24 jumbo pasta shells
  • 2 ½ cups part skim ricotta cheese
  • 1 egg
  • 1 cup feta
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 garlic clove grated
  • 1 10 ounce package chopped frozen spinach thawed and squeezed dry
  • 2 cups of spaghetti sauce


  • Preheat oven to 350
  • Cook pasta in boiling water for about 4-5 minutes. You want the pasta to still be really firm but soft enough to get filling in without them breaking. Drain and set aside.
  • In a medium bowl combine ricotta, egg, feta, onion powder, dried oregano, salt, pepper, garlic, and spinach. Mix until combine. **You want to make sure the spinach is drained as much as possible before adding to the rest of the ingredients.
  • Stuff the shells with ricotta mixture.
  • In a 9x13 pan ladle ½ the sauce on the bottom of the pan. Arrange the stuffed shells in the pan then pour the rest of the sauce over the top. Cover with foil and bake for 30 minutes. Let stand about 5 minutes before eating.


Serving: 3g | Calories: 309kcal | Carbohydrates: 30g | Protein: 18g | Fat: 12g | Fiber: 3g | Sugar: 8g