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5) Creamy Spinach and Ricotta Stuffed Shells

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella plus 1/2 cup for topping
  • 1 cup frozen chopped spinach thawed and squeezed dry
  • 1/2 cup grated Parmesan
  • 1 egg beaten
  • 2 cups marinara sauce
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil optional, for baking dish

Method
 

  1. Cook shells until al dente, drain, and cool so you can handle them. Lay them flat on a sheet.
  2. Mix ricotta, 1 cup mozzarella, Parmesan, spinach, egg, garlic powder, salt, and pepper in a bowl until combined.
  3. Spoon about 2 tablespoons filling into each shell and place in a 9x13 dish with 1 cup sauce spread on the bottom.
  4. Cover shells with remaining sauce, sprinkle 1/2 cup mozzarella on top, and cover tightly with foil.
  5. Freeze flat for up to 3 months, or bake at 375°F for 25–30 minutes covered, then 5–10 minutes uncovered until bubbly. Prep time: 20 minutes | Cook time: 30 minutes | Servings: 6