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Calvins 3 Cheese Stuffed Shells Recepe


  • 2 pounds of ground beef
  • 1 10 ounce frozen spinach ( or 2 if you really love it like we do)
  • 2 jars of Cheese flavor spaghetti sauce ( we used Francesco Rinaldi 3 cheese hearty sauce)
  • 1 1/2 cups of ricotta cheese
  • 1 8 ounce shredded mozzarella cheese
  • 1 cup of feta cheese
  • 1 box of jumbo shells ( pasta)
  • salt and pepper
  • dry parsley for garnish


*Boil the water for your shells, add and cook the noodles. Drain the beef from all liquid, drain your pasta and set in cold water to chill for a while.

*Use a medium bowl with some water and place your frozen spinach in it, you can microwave it for 8 minutes to defrost, for those not liking to microwave their food you can also do this in a small pan on the stove.

*Drain the spinach of all water.

*On a second burner ( that is if your pasta is still cooking) place a deep frying pan and brown all your ground beef.

After you have drained all the beef from the liquid, place it back into the frying pan.

Place your drained spinach in the pan with the beef. Work the spinach evenly with the beef a little, chopping and string.

Add the 1 1/12 cups of Ricotta cheese plus 1 1/2 cups of your spaghetti sauce. this time you want to be careful stirring it will be thick, fold your ingredients in nice and even.

You can add a dash  of Mozzarella and a dash of your feta and let it all cook up for 5 more minutes. Turn off.


Prepare your oven, heat it to 350 Degrees, take your glass or metal casserole pan and put a cup or the rest of the Spaghetti sauce evenly on the bottom of it, covering the bottom.

Drain your pasta from the cold water.

wash your hands you are about to play with some food!

Start stuffing your Shells, use a spoon and get a helper ( make them wash hands too), these can be a little tricky if your are doing it for the first time. grab your shell and stuff it with the filling. place them tightly in your casserole pan.

We fit in ours about 35 shells, that’s pretty good!

Once your shells are all in place and there isn’t much room around them, sprinkle a half to 1 whole cup of feta all over.

Open your second jar of sauce and dab on top of each of the shells, as much or as little as you want.

Now put the remaining Mozzarella cheese all over the top covering the shells and sauce.


Place in the oven for 15 minutes.

Use a big spoon and spoon your shells out and to serve, most will be full after 4 but well I had 5 per serving, the stuffing is unbelievable.


Garnish with some paisley and a tad of salt and pepper.


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