I am always looking for dinners that I can make ahead and pull out of the freezer. Our weeknights tend to get so jammed up with homework and sports practices and I refuse to become a fast-food family. Last year I found this recipe for stuffed shells and have made it countless times and shared with quite a few friends. While making it this week, I decided to share it with all of you! And let’s face it, we all know Bridgette needs some ideas in the kitchen! 🙂
PS: It’s meatless, so this is great for those of us who observe Lent! It’s coming up! Even better, it makes a bunch, so you will have plenty for leftovers!
EASY STUFFED SHELLS
What you need:
- 1 (12-ounce) box jumbo pasta shells
- 2 (10-ounce) packages 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 garlic
- 1 tablespoon Italian seasoning
- 2 (24-ounce) jars marinara sauce, divided
How to Make It:
In a large stockpot, bring water to a boil over high heat. Add shells. Cook until just tender, 8 to 10 minutes. Drain.
- In a large bowl, combine spinach, ricotta, Parmesan, 1 cup mozzarella, egg, garlic, and Italian seasoning, stirring well. Spoon spinach mixture into shells.
- Pour 1 jar marinara sauce into the bottom of a 15-x-11-x-2-inch baking dish. Arrange stuffed shells on top of sauce. Top with remaining 1 jar marinara sauce. Sprinkle with remaining 1.5 cups mozzarella.*
- Preheat oven to 350°.
- Cover and bake until cooked through, 45 to 60 minutes. Remove cover and bake until cheese is bubbly, 5 to 10 minutes.
Like this one dish meal. Will have to try it out later. Thanks..
Sounds delish! Thanks for sharing the recipe.
Sounds great–about how many people does this serve?
WOW I’m drooling
Thanks for sharing the recipe!!
This recipe is quite amazing, Stuffed Shells Recipe is pretty good. It is the best Stuffed Shells Recipe I have ever eaten. Its so tasty..