Spinach Stuffed Shells

Baked jumbo pasta shells stuffed with a mix of ricotta, spinach, parmesan, pecorino, garlic and mozarella cheese smothered in tomato sauce. Yum! Carol Thames, Annapolis, Md., All You MAY 2014

Photo by Ally H.
Adapted from myrecipes.com

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • Salt and pepper

  • 1

    box (12 ounce) jumbo shell pasta

  • 15

    ounces ricotta

  • 1

    box (10 ounce) frozen chopped spinach, thawed and squeezed dry

  • 1/2

    cup Parmesan, grated

  • 1/4

    cup pecorino, grated

  • 1

    large clove garlic, minced

  • 1

    tablespoon chopped parsley

  • 4

    cups mozzarella, shredded

  • 1

    large egg, beaten

  • 5

    cups jarred tomato sauce (about 2 24-oz. jars)

Directions

Preheat oven to 400°F. In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water. In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg. Spread half of tomato sauce in a 9-by-13-inch dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling. Let stand 5 minutes; serve and enjoy!

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