Overhead view of Spinach and Tomato Shells & Cheese in a large crock with a wooden spoon and sitting on a wood surface.

Spinach and Tomato Shells & Cheese

  • 20 Minutes Prep 30 Minutes Total
  • 5 Servings
  • 370 Calories per Serving

Bring fresh flavors to a classic favorite with this easy spinach and tomato macaroni & cheese! Filled with spinach, cherry tomatoes and cheesy macaroni shells pasta, this dish elevates your typical mac & cheese in a big way. It’s also the perfect way to sneak some veggies in!



  1. In 4-quart saucepan or Dutch oven, heat 2 quarts water to boiling. Add pasta (from both boxes); return to boiling. Cook 9 to 11 minutes, stirring frequently, to desired doneness; drain and return to pan. Stir in milk, butter and cheese packages (from both boxes).
  2. Stir in spinach, tomatoes and salt; stir until greens wilt slightly.


  1. Cooking Vegetarian?: Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  2. Before adding spinach to your pasta, remove any long stems to ensure the best texture and presentation.
  3. If desired, you can substitute baby arugula for the spinach.
  4. Want to add even more veggies? Try topping your mac & cheese with diced avocado and thinly sliced red onion.

Nutrition Information

About 1 Cup Calories 370  (Calories from Fat 130);  Total Fat 14g  (Saturated Fat 9g,  Trans Fat 0g); Cholesterol 35mg;  Sodium 680mg;  Total Carbohydrate 50g  (Dietary Fiber 3g,  Sugars 6g);  Protein 10g
% Daily Value: Vitamin A  35%;  Vitamin C  6%;  Calcium 15%;  Iron  6%;
Exchanges: 2 1/2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 2 1/2 Fat
Carbohydrate Choice: 3