Shrimp & Spinach Shells

While stuffed shells are typically filled with spinach and ricotta, this unique combination is an absolute must-try. The blend of garlic shrimp, fresh spinach, mozzarella, and Greek yogurt is truly exceptional. I've used Greek yogurt to add extra protein, but you can certainly substitute it with ricotta if you prefer. Similar to many other recipes in this book, it has an elegant appearance but is surprisingly easy to make. The trickiest part is ensuring the noodles don't break, so be sure to cook them until they are al dente to prevent breakage. The great thing is that even if they do break, you can still add them to the casserole dish with the sauce and bake. This is one of those recipes where you don't need an additional side dish because it already includes all the necessary elements—protein, veggies, and carbs.

Serving size: 4 people
Time: 45 minutes


  • 2 tablespoons garlic oil
  • 1 pound of shrimp, diced
  • 1 teaspoon [Not So] SIMPLE SPICE
  • 1 packed cup of chopped spinach
  • ½ cup mozzarella
  • 1 tablespoon fresh chopped parsley
  • ⅓ cup Greek yogurt or ricotta 
  • 1 pound of jumbo shells, cooked al dente
  • 1 cup your favorite sauce (marinara or vodka sauce)
  • Garnish: Parmesan cheese


  1. In a skillet over medium heat, add the garlic oil, shrimp and spices. 
  2. Saute the shrimp for about 5 minutes or until cooked.
  3. Remove from the pan, place in a bowl to let cool.
  4. Preheat the oven to 375 degrees.
  5. In a medium bowl, mix together the shrimp, spinach, cheese, Greek yogurt, and parsley.
  6.  Add filling to each cooked shell and place in a greased dish.  repeat until all the shells are stuffed or until all the filling has been used.
  7. Pour the sauce evenly over the shells, cover and bake at 375 for 10 minutes.
  8. After 10 minutes, remove the foil, add parmesan cheese and bake for another few minutes. Enjoy!