If you’re looking for a delicious, “Meatless Monday”, family friendly dinner – then look no further than these spinach stuffed shells!
This meal serves a crowd or can be divided into two smaller pans so that you can freeze one for later (how’s that for a winning dish?). We love being able to incorporate vegetables right into our main course recipes, and baby spinach works beautifully, while providing some bright fresh color too. Even better, because the leaves are small and tender you don’t have to cook the spinach before adding to the recipe – making it a real time saver!
Spinach Stuffed Shells:
- 1 package jumbo pasta shells
- Olive oil
- 1 cup ricotta cheese
- 1/2 cup grated parmesan
- 2 large eggs
- 5 ounce package of baby spinach (about 2 cups)
- 16 ounces shredded mozzarella, divided (about 4 cups)
- Salt and pepper
- 3 cups marinara sauce
Pre-heat the oven to 350 degrees. Grease a 9” x 13” baking pan (or two 8” x 8” pans).
Cook the shells according to package directions, then drain and rinse under cool water. Toss with a bit of olive oil to prevent sticking while you prepare the filling.
In a large bowl combine the ricotta cheese, parmesan, eggs, spinach and 2 cups of the mozzarella. Add salt and pepper to taste.
Spread some of the marinara sauce on the bottom of your prepared pan. Working with one shell at a time, spoon some of the filling in and place in the pan. Repeat with remaining shells and filling. Top with the remaining 2 cups of mozzarella and pour the rest of the marinara over.
Bake for 30 – 40 minutes, or till top is golden brown.
