Stuffed Shells

stuffed shells

clouds of cream cheese stuffed in pasta shells


  • SHELLS: 8 oz, jumbo 
  • SPINACH: 10 oz pack, steamed, drained, & chopped
  • GARLIC: 3 cloves, minced
  • PLANT-BASED OIL: 2 tbsp, we love avocado or EVOO
  • Spero Sunflower Cream Cheese: 2½ tubs, we love using The Original or any savory flavor :D
  • HERBS: 1 tsp each of dried basil, oregano, & parsley
  • RED PEPP FLAKES: 1 pinch for spice (optional) 
  • TOMATO SAUCE: 24 oz jar
  • BASIL: fresh, to garnish


  1. PREHEAT oven to 375°F. 
  2. BRING salted water in a pot to a boil & cook shells. Then, rinse shells w/ cold water & set aside.
  3. STIR filling (spinach, garlic, oil, Spero Sunflower Cream Cheese, & herbs) together in a medium bowl. 
  4. SPREAD ½ of the tomato sauce into the bottom of a 9x13 casserole dish. 
  5. SPOON filling into shells (or use a piping bag if you have one!) & place into the casserole dish. 
  6. POUR the rest of the tomato sauce over the stuffed shells & cover with tin foil.
  7. BAKE for 25-30 min. or until nice and bubbly. 
  8. GARNISH w/ basil.  
  9. INDULGE in your new fave creamy, dreamy pastaaa!

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