Cheese and spinach shells – As tasty as can be

Serves 5 | Prep time: 25 minutes | Baking time: 20 minutes

Product in this recipe

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For pasta shells:

  • Large pasta shells – 30 pcs (350 grams)
  • One bag of baby spinach (200 grams)
  • Mozzarella cheese, grated (150 grams)
  • Ricotta cheese (250 grams)
  • 4 Dorot basil cubes
  • 2 cubes Dorot spicy garlic
  • 1 egg
  • 10-12 walnuts, shelled
  • 1 teaspoon salt

For the sauce:

  • 1 Dorot spicy garlic
  • 1 cup crushed tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 spoonful olive oil

To bake:

  • Grated Mozzarella or Parmesan (500 grams)


  1. Cook the pasta shells in water according to the instructions, drain, and rinse in cold water.
  2. Place each component of the sauce in a heat-resistant pan and set aside. 
  3. Place all the ingredients of the mixer into a food processor and process in short pulses. If you don’t have a food processor, just chop the spinach very finely with a knife and mix in a bowl with the rest of the ingredients.
  4. Preheat the oven to 200 degrees (without turbo mode) 
  5. Spread the sauce uniformly across the pan with a spoon.
  6. Fill each pasta shell with a spoonful of the mixture and arrange in the pan.
  7. Sprinkle 50 grams of Mozzarella or grated Parmesan. 
  8. Bake in the center of the oven for 20-25 minutes until the edges begin to turn golden.