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Spinach and ricotta stuffed shells

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Ingredients

Adjust Servings:
30 jumbo pasta shells
4 cups (32 oz.) ricotta cheese
2 cups, shredded mozzarella
1/2 cup, grated Parmesan cheese
2 eggs
10 oz frozen spinach
1 tbsp, chopped parsley
1 tbsp, chopped basil leaves
3 cups, 26 oz pasta sause
2 tbs cooking oil
1 medium, chopped onion
1/2 tsp salt
1/8 tsp nutmeg

Spinach and ricotta stuffed shells

Cuisine:
  • Serves 6
  • Medium

Ingredients

Directions

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The spinach and ricotta stuffed shells dish is a great choice for vegetarians and for the rest of us when we want to have a day without meat. It looks classy and is a great way to sneak veggies to kids. You can make the shells ahead of time and heat it in the oven when you’re ready for dinner.

Steps

1
Done

Preheat oven to 380 F. Cook pasta according to package directions. Heat oil in a pan, add chopped onion for 5 minutes or until lightly golden color. Add spinach, stir for 5 minutes. Meanwhile, in medium bowl, mix together cheeses, eggs, parsley, basil, salt, nutmeg. Add spinach to the mixture and stir well.

2
Done

Fill each cooked shell with 1 1/2 tablespoon of cheese mixture. Pour 2 cups of the pasta sauce into the bottom of a shallow 13-inch by 9-inch baking dish. Place shells on the pasta sauce, spread remaining sauce over shells. Sprinkle with more Parmesan cheese. Cover with foil and bake 30 minutes.

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