Make these stuffed shells for a meatless main dish that will have your family begging for more! Weekend Work-Ahead Tip: To freeze this dish, prepare through step 4, and let cool completely. Cover with plastic wrap, then aluminum foil. Freeze up to 1 month. Thaw in refrigerator overnight, and remove plastic wrap before baking.
Stuffed Shells
2014-10-07 01:37:52
Yield: 6 to 8 servings
Ingredients
- 4 quarts water
- 1 (12-ounce) box jumbo pasta shells
- 2 (24-ounce) jars marinara sauce, divided
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 3 cups ricotta cheese
- 1 1⁄4 cups grated Parmesan cheese
- 2 1⁄2 cups shredded mozzarella cheese, divided
- 1 large egg, well beaten
- 1 tablespoon minced fresh garlic
- 1 tablespoon Italian seasoning
Instructions
- Preheat oven to 350°.
- In a large Dutch oven, bring 4 quarts water to a boil over high heat. Add shells. Cook just until tender, 8 to 10 minutes. Drain.
- Spoon 1 jar marinara sauce into a 15x11-inch baking dish. In a large bowl, combine spinach, ricotta, Parmesan, 1 cup mozzarella, egg, garlic, and Italian seasoning, stirring well. Spoon spinach mixture into shells.
- Arrange stuffed shells on top of sauce. Top with remaining jar marinara sauce. Sprinkle with remaining 11⁄2 cups mozzarella.
- Cover with aluminum foil, and bake until heated through, 45 to 60 minutes. Remove foil, and bake until cheese is bubbly, 5 to 10 minutes more.
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