Crispy Topped Stuffed Shells

Quick Info

Lunch, Dinner Pasta Over 30 min 6


Crispy Topped Stuffed Shells


  • 1 jar (24-oz.) spaghetti sauce
  • 1 large tomato, chopped
  • 1 container (15-oz.) POLLY-O Original Ricotta Cheese
  • 1 pkg. (10-oz.) frozen chopped spinach, thawed, well drained
  • 1 pkg. (6-oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together
  • 1 tsp. Italian seasoning
  • 20 cooked jumbo pasta shells


Heat oven to 400F.

Mix sauce and tomatoes; spoon half into 13x9-inch baking dish.

Combine ricotta, spinach, 1 cup FRESH

Take and seasoning; spoon into shells. Place over sauce in dish; top with remaining sauce. Cover.

Bake 10 min. Top with remaining FRESH TAKE; bake, uncovered, 15 min. or until heated through.

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