This Classic Stuffed Shells Recipe couldn’t be easier to put together! Made with Ricotta, spinach, and Italian herbs and seasonings covered with marinara sauce and smothered in cheese.Ricotta stuffed shells are perfect for making ahead and make a great freezer meal to enjoy at a later time. Add in a side of garlic bread and a tossed salad for a delicious meal!
- 24 jumbo pasta shells
- 475 grams extra smooth Ricotta cheese about 2 cups
- 225 grams frozen spinach thawed and squeezed dry (about 1/2 cup)
- 1/3 cup + 2 tablespoons Parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- pinch black pepper
- 2 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
- Stir together the Ricotta, spinach, 1/3 cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
- Lightly grease a 9×13″ baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.
- Preheat the oven to 350 degrees F.
- Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that’s okay.
- Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.
- Carbohydrates: 34g
- Protein: 27g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 94mg
- Sodium: 1435mg
- Potassium: 663mg
- Fiber: 3g
- Sugar: 6g
- Calcium: 545mg
- Iron: 2.9mg
Vitamin A: 5500 IU Vitamin C: 9.2mg
This article is sourced from : www.spendwithpennies.com