Spinach and Ricotta Stuffed Shells

Stuffed Shells is definitely a meal I like to make for a number of reasons.  I find that when I prepare stuffed shells it allows me to not only be able to have dinner for that one particular night I am cooking for but also for many others.  I like to make a box of stuffed shells and flash freeze half of them for a night when cooking is at its minimum.  I promise you if you take this approach you will be so happy that you did this, you’ll be grinning form ear-to-ear!

You can stuff these shells with so many different things.  I took a veggie approach and stuffed them with ricotta cheese, spinach and actually added chopped portabella mushrooms for a little meat texture.  Oh so simple and oh so delicious.

Give it a try! 🙂

While pasta cooks, in a small frying pan heat 1 tablespoon of olive oil and cook garlic, onion, and portabella mushrooms.

In a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, mushroom mixture, salt, black pepper, Italian seasoning and nutmeg.

(Now at this point you can either flash freeze the individual shells on a cookie sheet for 30 minutes.  Once they are frozen you can place them in a large ziploc bag.  Next time your in a hurry take them out to thaw for 30-45 minutes add your marinara sauce, mozzarella cheese and bake in the oven.) 😉

or…

Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella and a little Parmesan.  I like to sprinkle some more Italian seasoning on top of the mozzarella and Parmesan cheese.

Bake for 45 minutes or, until cheese begins to brown and get bubbly.

Spinach and Ricotta Stuffed Shells

Print Recipe

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Ingredients

Scale 1x2x3x

• 24 Jumbo Pasta Shells
• 1 (15-ounce) container Ricotta
• 2 cups Mozzarella, freshly grated
• 1/2 cup Parmesan Cheese, freshly grated
• 1 (10-ounce) package frozen Chopped Spinach, thawed and squeezed dry
• 2 teaspoons Garlic, minced
• 1/2 cup Onion, minced
• 1 cup Portabella Mushrooms, chopped
• 1 Large Egg
• Salt and Black pepper
• 1 teaspoon Italian seasoning
• Pinch of Ground Nutmeg
• 1 (26-ounce) jar Marinara Sauce

Instructions

1. Preheat oven to 350 degrees F. Spray a 9-by-9 inch baking dish (if you are only making half of the stuffed shells and freezing the others. If not then spray a 9-by-13 inch dish) with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool.
2. While pasta cooks, in a small frying pan heat 1 tablespoon of olive oil and cook garlic, onion, and portabella mushrooms. In a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, mushroom mixture, salt, black pepper, Italian seasoning and nutmeg.
3. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella and a little Parmesan. I like to sprinkle some more Italian seasoning on top of the mozzarella and Parmesan cheese.
4. Bake for 45 minutes or until cheese begins to brown and get bubbly.

Nutrition

• Serving Size: 6