Ingredients
- Box of jumbo pasta shells (12 oz)
- Frozen spinach (10 oz package)
- Mozzarella, 8 oz block, grated
- Ricotta, 32 oz. (you can use whole milk or skim)
- Salt and pepper 1/2 teaspoon each
- Tomato or Marinara Sauce, 28 oz.
- Fresh Parmesan, grated
Instructions
- Prepare your pasta shells according to the package for al-dente. Drain and rinse with cool water.
- Steam your frozen spinach according to package directions and squeeze out all the water. Then squeeze again, nobody wants watery stuffed shells!
- Lightly grease a 9×13 casserole dish with olive oil spray and spread a thin layer of tomato/marinara sauce in the bottom.
- Prepare your cheese mixture: mix ricotta, mozzarella, spinach, salt, pepper.
- Stuff each of your shells with the spinach & cheese mixture.
- Cover with remaining sauce and sprinkle fresh-grated parmesan.
- Bake for 30-35 mins on 350 until warm throughout.
- **I usually have extra shells that don’t fit in the casserole dish– you can freeze these on a cookie sheet overnight. Space them apart so they don’t stick together. The next morning, move to a zip bag and you have an EASY throw it in the oven meal for another night.
- Prep Time: 0 hours
- Cook Time: 0 hours
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