Spinach Stuffed Shells

I found this recipe on Amazing Pinterest World. Chris and I  really enjoyed this, even though I am not a fan of ricotta cheese (it’s a texture thing) and we had loads left over for lunch the next day!


24 Jumbo pasta shells

15oz container of ricotta cheese

2 cups shredded mozzarella (I actually just bought a bag of pre-shredded italian cheeses which included mozzarella and parmesan)

1/2 cup shredded parmesan

10oz package frozen chopped spinach, thawed and squeezed dry (took me forever to find this as I only ever buy fresh spinach!)

1 large egg, lightly beaten

salt and pepper

1 tsp Italian seasoning

pinch of ground nutmeg

26oz jar of spaghetti sauce

– Preheat oven to 375degrees F. Grease a 9X13in baking dish. Cook pasta according to the directions on the box, drain and set aside to cool. While pasta is cooking, mix ricotta, 1 cup of the mozzarella, the parmesan, spinach, egg, s&p, Italian seasoning and nutmeg. Spread 3/4 cup spaghetti sauce over the bottom of the dish. 

Stuff your shells with the cheese/spinach mixture and arrange them in the dish. Spoon the rest of the spaghetti sauce over the top and sprinkle with the remaining 1 cup of mozzarella. Cover with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes, allowing the cheese to brown and bubble. Yummy!!!

photo (3)

Spinach Stuffed Shells

2 thoughts on “Spinach Stuffed Shells

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