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