Cheesy Spinach Stuffed Shells

By nanasally4

Eat, Live, Run

Ingredients

• 12 oz box jumbo shells
• 1 15-oz container ricotta cheese
• 1 cup Italian blend grated cheese
• 3/4 cup grated Parmesan cheese
• 12 oz cottage cheese
• 1 tsp salt
• 1/4 tsp pepper
• dash of ground nutmeg
• 24 oz of your favorite marinara sauce
• 1 1/2 cups grated mozzerella cheese
• 10 oz frozen spinach, defrosted with liquid wrung out

Details

Servings 1
Adapted from eatliverun.com

Preparation

Step 1

Preheat oven to 375 degrees.

Boil the pasta in salted water. Drain and lay out shells on a wax paper lined kitchen counter. Let cool and make the filling.

In a large bowl, combine the ricotta, cottage cheese, Italian cheese blend, Parmesan, salt, pepper, nutmeg and spinach. Mix well.

Spoon about tbsp of cheese into each shell and lay each seam side up into a greased 9 x 12″ casserole dish. You will have a little extra—I usually bake those in a smaller dish alongside the big dish. Pour the sauce over the shells and sprinkle on the mozzarella cheese.

Cover with tin foil and bake 30 minutes. Enjoy!