ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crispy Topped Stuffed Shells

Prep time 15 mins
Cook time 40 mins
Yield 5 servings


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

How to Make It

  1. Heat oven to 400ºF

  2. Mix sauce and tomatoes

  3. Spoon Half into 13x9-inch baking dish

  4. Combine ricotta, spinach, 1 cup Fresh Take and seasoning

  5. Spoon into shells

  6. Place over sauce in dish

  7. Top with remaining sauce and cover

  8. Bake for 10 minutes

  9. Top with remaining Fresh Take

  10. Bake, uncovered, for 15 minutes or until heated through