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Tuesday, October 02 2018

These family favorite shells are like individual cheese lasagnas. Mozzarella, ricotta, and Parmesan cheese combine with chopped spinach to create a rich, creamy pasta filling. After a hearty topping of marinara and a dash of freshly shredded mozzarella cheese, the stuffed shells can be frozen up to 1 month. 

INGREDIENTS
12 - dried jumbo shell pasta
1 - 10 ounce package frozen chopped spinach, thawed
2 - eggs
1 - 8 ounce package shredded mozzarella cheese (2 cups)
1 - cup ricotta cheese
1/4 - cup shredded Parmesan cheese
1 - 26 ounce jar pasta sauce


DIRECTIONS
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.


For filling, in a medium bowl beat eggs. Stir in spinach, 1 1/2 cups of the mozzarella cheese, ricotta cheese, and Parmesan cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in a 2-quart square baking dish. Pour pasta sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.


Cover with plastic wrap, then with foil. Freeze for up to 1 month. To serve, let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap; cover with foil. Bake for 1 1/2 hours. Remove foil. Bake 15 minutes more or until heated through (165 degrees F).


FROM THE TEST KITCHEN
ICONS
quick meatless

TIME
3

NUTRITION FACTS (Spinach Three Cheese Stuffed Pasta Shells)
Per serving: 508 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 168 mg chol. , 1347 mg sodium , 39 g carb. , 6 g fiber , 12 g sugar , 34 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email