Spinach-Stuffed Shells

Yields8 Servings

32 Jumbo Pasta Shells

32 oz Frozen Chopped Spinach, thawed

15 oz Ricotta or Farmer Cheese

1 cup Shredded Mozzarella Cheese

1 cup (about 4 ounces) Grated Parmesan Cheese, divided

2 tbsp Chopped Fresh Basilor 2 teaspoons Dried, crumbled

½ tsp Nutmeg

3 Garlic Cloves, crushed

1 tbsp Salt

½ tsp Ground Black Pepper

4 cups Marinara ro Spaghetti Sauce,, homemade or store-bought

1 cup Shredded Mozzarella Cheese

Preheat oven to 350 degrees F.

Cook pasta shells in 6 quarts boiling water for 10 Minutes or just al dente. Drain and rinse.

Squeeze spinach dry and place spinach in a large bowl. Add ricotta or farmer cheese, mozzarella, 1/2 cup Parmesan, nutmeg, basil and garlic to bowl. Stir in salt and pepper and mix well to blend all filling ingredients.

Spread 1/2 cup marinara sauce evenly over the bottom of 9x13-inch baking dish. Fill each pasta shell with 1 1/2 to 2 tablespoons spinach mixture. Place shells, filling side up, in dish. Pour remaining marinara sauce over shells. Sprinkle with 1 cup mozzarella and remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 40 Minutes.

Serve immediately.

Nutrition Facts

8 servings

Serving size

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Spinach-Stuffed Shells