Stuffed Shells

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
Yield: 6 to 8 servings
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Ingredients
  1. 4 quarts water
  2. 1 (12-ounce) box jumbo pasta shells
  3. 2 (24-ounce) jars marinara sauce, divided
  4. 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
  5. 3 cups ricotta cheese
  6. 1 1⁄4 cups grated Parmesan cheese
  7. 2 1⁄2 cups shredded mozzarella cheese, divided
  8. 1 large egg, well beaten
  9. 1 tablespoon minced fresh garlic
  10. 1 tablespoon Italian seasoning
Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Arrange stuffed shells on top of sauce. Top with remaining jar marinara sauce. Sprinkle with remaining 11⁄2 cups mozzarella.
  5. 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.
Taste of the South https://tasteofthesouthmagazine.com/

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