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Italian Shells with Fresh Mozzarella, Sundried Tomatoes, and Spinach

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Italian Shells with Fresh Mozzarella, Sundried Tomatoes, and Spinach

Italian Shells with Fresh Mozzarella, Sundried Tomatoes, and Spinach

Jessica Braider
This homey Italian-style dish is sure to make your whole family happy. If you can’t find marinated mozzarella balls, plain fresh mozzarella will still be delicious. Scramble recipe tester Jennifer Grosman said her daughter Hannah had 5 helpings and said, "I don't like it…I love it!”
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings


  • 16 oz. medium shell pasta
  • 1/4 cup julienne-cut sundried tomatoes
  • 1/4 tsp. crushed red pepper flakes
  • 1 cup marinated mozzarella balls + 1/3 of their oil
  • 1/2 cup fresh basil or more to taste
  • 1/2 cup fresh flat leaf parsley or more to taste
  • 6 - 9 oz. baby spinach


  • Prepare the shells according to the package directions, salting the water.
  • Meanwhile, in a large serving bowl, combine the sundried tomatoes and the crushed red pepper flakes with 1/3 cup of the oil from the mozzarella (if using water-packed mozzarella, use your own olive oil instead).
  • Coarsely chop the fresh herbs and mozzarella and set them aside.
  • One minute before the pasta is fully cooked, add the spinach to the boiling water. Drain the spinach and the shells and add them to the serving bowl.
  • Toss in the fresh herbs, allow the noodles to cool for about 2 minutes, and toss in the cheese (otherwise it will melt and become stringy). Season with salt and black pepper, to taste, and serve it immediately or refrigerate it for up to 3 days.


Do Ahead or Delegate: Cook the pasta and store it tossed with a little oil to prevent sticking, cut the sundried tomatoes, chop the parsley, cut and refrigerate the mozzarella, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Double the amount of crushed red pepper flakes, or sprinkle some extra on the finished dish along with a splash of balsamic vinegar or fresh lemon juice.
Tip: If your sundried tomatoes are very hard, soak them in warm water for 10 minutes or longer before adding them to the bowl.
Nutritional Information Per Serving (% based upon daily values): Calories 247, Total Fat: 4g, 5.5%; Saturated Fat: 2g, 6.5%; Cholesterol: 8mg, 2.5%; Sodium: 76mg, 3%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 3g, 12.5%; Sugar: 2g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian, Winter
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