YUM! Cheesy Stuffed Shells

I’ll be the first to admit that I’m not a great cook, by any stretch of the word. 

I don’t possess the patience for cooking, nor do I enjoy the heat or pile of dishes that follows.

But sometimes I just get sick of eating hamburger helper and decide it’s time for something different.

Saturday night was one of those times. 

Matt & I are working on our budget, so I wanted something quick & cheap.

[original recipe here, I made some modifications] img_0920-2536193

 I found this one via pinterest, of course. It didn’t require me to buy much of anything; eggs, shells, and ricotta. 

The rest I had lying around in the pantry or fridge.



1 egg

1 cup mozzerella/italian style cheese

1 (15oz) pkg. part skim ricotta cheese

1/2 package large shell pasta

1 1/2 cup spaghetti sauce

1 1/2 cup alfredo sauce

(or you can do 3 cups spaghetti sauce to make it cheaper & easier)

1 tbsp. minced garlic

1 cup frozen (thawed, drained) or fresh spinach

Pepper, to taste


 First off: Preheat your oven to 350F


 Next: Mix together the egg, cheese, spices, spinach & ricotta.


Meanwhile, cook your pasta according to package directions.

Make sure not over-cook them, otherwise they will tear apart when you fill them.


 Mix together alfredo & spaghetti sauce.


 Add a layer (about a cup) to the bottom of a 9×9 baking dish.


 Spoon the cheese mixture into the cooked shells.
[I had leftover of this, so you go ahead and fill those shells generously


Place the shells in the baking dish so they’re snug & won’t move.  
 Top with remaining sauce.


 Cook for 20-30 minutes (until sides are bubbling).


 I added some extra cheese & basil to the top just for good measure.

[anyone who says there’s such a thing as “too much cheese” is lying to you]

It was amazing. 

Things I would do differently:

  • Use only spaghetti sauce [no Alfredo]. The sauce was a little too heavy for my taste, but I thought my husband would appreciate the Alfredo. 
  • Cook for 5 minutes more. The center shells were simply warm and I like my food scolding hot.

To make it low-cal:

  • Obviously, leave out the alfredo
  • Sub skim Ricotta for Fat Free Ricotta
  • Sub egg for egg substitute
  • Use 3/4 cheese & leave out cheese topping [sad face 🙁 ]

This was definitely quick, easy, and super tasty!

If you decide to give this tasty recipe a whirl, let me know how it turns out!