METHOD, OVEN BAKED

Stuffed Spinach Shells

5 comments

Stuffed Spinach Shells

Recipe by Julia PachecoCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 14 Jumbo Shells

  • 1 Tbs Olive Oil

  • 1 Diced White Onion

  • 2 Tsp Minced Garlic

  • 4 Cups Fresh Spinach

  • 1 Cup Ricotta Cheese

  • 1 Cup Mozzarella Cheese

  • 3/4 Cup Parmesan Cheese

  • 1 egg

  • 1/2 tso dried basil

  • 1/2 tsp dried Oregano

  • 24oz Marinana Sauce

  • Salt & Pepper to taste

Directions

  • Preheat oven to 375 degrees
  • Boil the shells according to package instructions
  • In a pan add the olive oil once it’s hot add the diced onion and saute for 3 minutes or until soft
  • Add the minced garlic in stir around until fragrant (about 30 seconds)
  • Add the fresh spinach and let it wilt down
  • In a medium bowel add the onion and spinach mixture along with the ricotta, mozzarella, parmesan, egg, salt and pepper, oregano, and basil stir to combine.
  • Spray a 8×8 baking dish with non-stick spray. Add half of the marinara sauce to the bottom of the pan and spread evenly.
  • Stuff the shells with the spinach and cheese mixture (I like using a cookie scoop)
  • Pour the remaining marinara sauce on top and bake for 20-30mins
  • Sprinkle with fresh basil and parmesan cheese and enjoy!

Recipe Video

5 Comments

  1. It is so good to see your site! You have the absolute best recipes on You Tube. I love seeing your beautiful family too. Can’t wait to see what you have coming for us!

  2. Kathryn Hindman

    Hi Julia, wanted to let you know I made the pasta shells tonight for dinner. I made one change to the recipe, my husband doesn’t like spinach so I didn’t add it. My husband enjoyed them. Thank you for sharing your recipes with us. Have a Blessed evening! Kathryn

  3. Hi Julia, I wasn’t sure if you had left me a comment. I accidentally deleted it if you had. Sorry! You can resend it.

  4. Love this stuffed shell recipe. I cooked Italian sausage diced up on the side because my husband is a carnivore. He loved it and he’s picky. He said this was restaurant quality. Thanks for giving me a recipe to add in to my repertoire!

  5. Paula Maxfield

    Can this be pre-made and frozen?

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