20 minutes
Cook Time
65 minutes
Cooking Level


  • For the sauce:
  • 2 14oz Pure Flavor® Luna® Sweets Cocktail tomatoes, diced
  • 4 garlic cloves
  • 3 tbsp olive oil
  • 3 tbsp balsamic glaze
  • 1 tbsp dehydrated onion
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • 1 tsp dry thyme
  • ¼ tsp chili flakes
  • Salt & pepper to taste
  • For the filling:
  • 3 cups ricotta cheese
  • 1 cup mozzarella, shredded
  • ½ cup parmesan, freshly grated
  • 1 pkg frozen spinach, thawed and drained
  • 1 egg
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • For the shells:
  • 24 jumbo pasta shells
  • ½ cup mozzarella, shredded


Step 1

Preheat oven to 375°F. Boil pasta as per box instructions, until al dente. Set aside.

Step 2

Mix all sauce ingredients in a baking dish. Cover with foil and bake for 35 minutes.

Step 3

While sauce is baking, mix all filling ingredients in a large bowl.

Step 4

Fill cooked pasta shells with filling mixture using a spoon or piping bag.

Step 5

Remove sauce from the oven and mash with a fork, making sure to combine all ingredients together.

Step 6

Assemble stuffed shells on top of the sauce and sprinkle with remaining mozzarella. Cover with foil and bake for 25 mins. Remove foil and broil for 3-5 mins or until cheese is golden. Serve.

Recipe created by Hanan Ghadban

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