Spinach and Cheese Stuffed Shells

8 servings
A creamy, cheesy stuffed shells recipe is a great thing to have in your arsenal. It’s one of the ultimate comfort foods, and this one is made with two Roth favorites: Havarti and Gouda.

By: Katie Workman, The Mom 100


  • 3/4 pound jumbo pasta shells (about 30 shells)
  • 1 egg
  • 2 cups chopped baby spinach
  • 2 cups (16 ounces) ricotta cheese
  • 1 cup (4 ounces) shredded Roth Creamy Havarti cheese
  • 3/4 cup whole milk, divided
  • 2 teaspoons chopped fresh oregano (or sub 1 teaspoon dried)
  • Salt and pepper, to taste
  • 2 tablespoons (1 ounce) unsalted butter
  • 2 garlic cloves, minced
  • 1/2 cup half and half
  • 1 cup (4 ounces) shredded Roth Gouda cheese
  • 1/4 teaspoon red pepper flakes
  • 6 large leaves fresh basil, thinly sliced


  1. Heat oven to 350 degrees F.
  2. Bring a large pot of salted water to boil. Cook jumbo shells according to package directions for al dente (or subtract 3 minutes from the full cooking time). Drain shells in a colander and rinse with cold water. Set aside.
  3. Beat egg in large bowl. Add spinach, ricotta, shredded Havarti, 1/4 cup whole milk, and oregano. Season with salt and pepper, and stir to combine well.
  4. Melt butter in a medium heavy saucepan over medium heat. Add garlic and sauté for 1 minute. Add half and half and remaining 1/2 cup milk. Stir often until mixture comes to a simmer. Reduce heat to low. Add Gouda one handful at a time, stirring until each handful is melted. Stir in red pepper flakes (add more or less, to taste) and season with salt and pepper. Remove from the heat.
  5. Spoon a thin layer of Gouda cheese sauce over bottom of a shallow 3-quart baking dish (or use a 9- x 13-inch pan). Use a spoon or your fingers to stuff cooked shells with spinach-ricotta-Havarti mixture, dividing it evenly between the shells.
  6. Line up shells neatly in prepared dish. Give the Gouda cheese sauce another stir, then pour it slowly and evenly over the stuffed shells.
  7. Cover baking dish with foil and bake 30 minutes. Uncover and increase heat to 475 degrees F. Continue baking for another 10 minutes until the top is golden brown and lightly bubbling.
  8. Let sit 5 to 10 minutes before serving. Sprinkle with basil before serving.