Stuffed Shells
Stuffed shells are a delicious dinner any night of the week. The jumbo pasta shells are packed with creamy ricotta cheese and spinach filling, topped with a tomato sauce and melted mozzarella cheese.
Calories: 2283kcal
- 1, 12 oz. box Jumbo shells
- 15 oz. ricotta cheese
- 1- 10 oz. package frozen creamed spinach thawed
- 16 oz. mozzarella cheese shredded and separated
- 1 teaspoon garlic minced
- 1 teaspoon Italian seasonings
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 24-28 oz. jar spaghetti sauce
- parmesan cheese
- basil garnish
Preheat oven to 350
In large stock pot or sauce pan, bring water to boil and add jumbo shells. Boil about 10-12 minutes, or until shells are tender. Drain and rinse. Set aside to cool.
In large mixing bowl, combine ricotta cheese, thawed creamed spinach, 8 oz. of shredded mozzarella, garlic, Italian seasonings, salt and pepper to taste. Mix to combine.
Pour a small amount of spaghetti sauce on bottom of a 9x13 pan and spread to cover the bottom of the pan.
Take each shell and stuff with the cheese and spinach mixture.
Arrange shells in the pan in rows (approximately 5 per row). You may end up with some shells left over.
Pour remained of spaghetti sauce over shells. Top with remainder of mozzarella cheese and sprinkle with parmesan. Bake for 25-30 minutes.
Calories: 2283kcal | Carbohydrates: 64g | Protein: 158g | Fat: 158g | Saturated Fat: 95g | Cholesterol: 575mg | Sodium: 8079mg | Potassium: 3137mg | Fiber: 12g | Sugar: 36g | Vitamin A: 8027IU | Vitamin C: 51mg | Calcium: 3295mg | Iron: 12mg