Stuffed Shells
"This recipe makes a lot of shells, enough for dinner tonight and some to freeze for later. They make great leftovers to pack into lunches or for bringing to parties and gatherings to feed a crowd.This bubbly 3-cheese stuffed shells recipe is baked with a mixture of spinach, ricotta, mozzarella, parmesan, and savory marinara. Plus, it reheats and freezes beautifully! Packed with a blend of ricotta, parmesan, and spinach – all the classic cheesy stuffed shells fixings, there really is no wrongdoing here. "
Serves10
Preparation Time20 min
Cooking Time30 min
Cooking Vessel Size13x9 baking dish, mixing bowls, stockpot, piping bag
Ingredients
- 5 ounce Frozen Chopped Spinach
- 12 ounce Jumbo Shells
- 32 ounce Ricotta Cheese
- 4 ounce Parmesan Cheese
- 2 Eggs
- 2 tablespoon Minced Garlic
- 1 tablespoon Italian Seasoning
- Black Pepper
- 72 ounce Marinara Sauce
- 1 cup Mozzarella Cheese
- Fresh Basil
-
Thaw frozen spinach in refrigerator overnight, once thawed place spinach in a clean kitchen towel and wring out excess water over the sink.
-
Preheat oven to 350F.
-
Visit https://amandascookin.com/stuffed-shells/ for full printable recipe.