Spinach Stuffed Shells


Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings
  • 12 shell – pasta shells, jumbo
  • 1 cup – ricotta cheese, part skim milk
  • 1 cup – mozzarella cheese, part skim milk, shredded
  • 1 package (10 oz) – Spinach, frozen
  • 1/4 cup chopped – basil, fresh
  • 1 large – egg
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 1/8 teaspoon – nutmeg
  • 2 1/2 cup – Spaghetti/Marinara Sauce

Serve with:

  • 4 medium – apple
  1. Preheat oven to 375°F. Cook shells as directed on package for al dente; set aside.
  2. Thaw spinach and chop basil.
  3. To prepare filling: Combine ricotta and 1/2 cup mozzarella cheese in a large bowl. Squeeze out as much liquid as possible from the spinach (To remove the most moisture, place spinach in a cheese cloth and squeeze.); add to cheeses along with basil, egg, salt, pepper, and nutmeg. Mix well.
  4. Add a small amount of sauce to the bottom of a large baking dish to prevent shells from sticking. Fill shells with the cheese and spinach mixture and place in dish. Top with sauce and remaining mozzarella cheese.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for 5-10 minutes more, until bubbly and cheese turns golden.
  6. Serve with sliced apples on the side.


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