Maggie's Spinach and Cheese Stuffed Shells
Tip: These stuffed shells are great for a bake-one-freeze-one recipe! Make two batches at once and freeze one pan for a quick dinner later.
Reheat from frozen: Preheat oven to 350, bake covered for 1 hour, remove foil, and bake for another 15 minutes or until sauce is bubbling up. Frozen spinach holds a lot of water, so you want to be sure to thaw and squeeze out the water when using frozen spinach!
Ingredients
- 32 jumbo pasta shells
- 2 c ricotta cheese
- 10 oz pkg frozen chopped spinach
- 1 c grated Parmesan (Maggie says to grate it yourself, don’t buy grated)
- 3 garlic cloves
- 2 tbsp chopped fresh basil
- 1 egg
- Jar of spaghetti sauce
Directions
- Preheat oven to 350
- Thinly cover baking dish with spaghetti sauce
- Cook stuffed shells until barely done, drain
- Squeeze dry the thawed spinach with a paper towel
- Combine spinach, cheeses, egg, basil, and garlic and mix
- Spoon mixture into individual shells and lay seam-down into baking dish
- Cover with remaining sauce and sprinkle with Parmesan cheese
- Cover loosely with foil and bake for 30 minutes
Enjoy this Spinach and Cheese Stuffed Shells recipe? You’ll definitely love my recipe for Brie Stuffed Chicken with Basil and Ham!
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