Spinach stuffed shells are one of our favorite meals, especially this time of year when
we crave comfort food on a chilly, fall evening. I usually make stuffed shells on
weekends when I have time to make a homemade sauce, but from time to time I use
sauce from a jar and it's delicious too! One thing I won't skimp on is fresh parmesan
cheese! It only takes a few minutes to grate fresh cheese and it makes all of the difference!
So much better than that powdered stuff in the can. Try it!
One of these days I will share a simple homemade pasta sauce recipe that I love.
My daughter's friend Kaitlyn taught me how to make it last winter and it is so good!
Serve spinach stuffed shells with salad and cheesy garlic bread for a dinner your family
Spinach Stuffed Shells
24 Jumbo Stuffed Shells
1 - 15 oz. container ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
1 - 10 oz. package frozen spinach, thawed and squeezed dry
1 large egg, slightly beaten
salt and pepper
pinch of ground nutmeg
1-26 oz. jar spaghetti sauce or your favorite homemade sauce
Preheat oven to 375 degrees. Spray a 9 x 13 bake dish with cooking spray.
Cook pasta shells according to package directions, drain and set aside.
While pasta is cooking combine ricotta, spinach, salt, pepper and nutmeg
in a large mixing bowl. Spread 3/4 cup spaghetti sauce over the bottom of
your prepared bake dish. Using a medium cookie scoop, fill cooked shells
with cheese mixture and place them in the bake dish. Spoon remaining sauce
over the shells and sprinkle with mozzarella and parmesan cheese.
Cover bake dish with aluminum foil and bake for 35 minutes. Remove foil
and bake for additional 10 minutes.
Serves - 6