I could eat these every night. The creamy ricotta cheese with the tangy tomato sauce is just soooo scrumptious. These are also super kid-friendly, family-friendly, you friendly and me friendly. So, just make them. You won’t regret it. 

First things first, for this recipe I use organic frozen spinach. Make sure that it is de-frosted before you start making the recipe or you will run into some timing issues. 

Once the spinach is de-frosted, start by cooking the large shells in boiling salted water according to package directions. You want to plan on 3 – 4 shells per person. This recipe makes about 15 shells. 

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TIP: When you drain the shells, leave about 1/2 cup of water in the bottom of the pot so that the shells don’t get sticky. While the water is boiling and the noodles are cooking, start making the filling.

In a large bowl, put 3 cups of ricotta cheese.

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Then, add 1 cup of grated Parmesan cheese (grate your own, if you can), 1 egg, 1 tsp Kosher salt, and 1/2 tsp of pepper. 

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Squeeze out the de-frosted spinach very well to get rid of as much water as possible. 

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Add the spinach to the ricotta and mix until all ingredients are combined. 

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Spoon the mixture into the shells and place each one into a casserole dish. 

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Pour tomato sauce over the stuffed shells. You can use a good quality jarred tomato sauce (I recommend Rao’s) or use this recipe for homemade tomato sauce

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Bake in the oven at 350 for 30 min. Serve with a good sprinkling of Parmesan cheese and a green salad. Perfection! Enjoy! 

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Spinach Stuffed Shells
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1/2 package of large shells (about 15 shells)
  2. 1 package of frozen spinach, thawed
  3. 3 cups ricotta
  4. 1 cup Parmesan
  5. 1 egg
  6. 1 jar of good quality tomato sauce or 2 - 3 cups of homemade sauce
  7. Kosher salt
  8. Freshly ground black pepper
Instructions
  1. Pre-heat oven to 350 degrees
  2. Cook the shells according to package directions. Drain, leaving a 1/2 cup water in the bottom of the pot so the shells do not stick to one another.
  3. Drain the spinach very well to remove as much water as possible.
  4. In a bowl, add the ricotta, Parmesan, egg, 1 tsp salt, 1/2 tsp pepper and the drained spinach. Mix all the ingredients together until combined.
  5. Spoon the mixture into each shell and place the shells in a casserole dish.
  6. Pour the tomato sauce over the shells.
  7. Bake the shells at 350 for 30 minutes.
  8. Serve with an extra sprinkling of Parmesan and a green salad. Enjoy!
Skinny Legs and Nachos http://skinnylegsandnachos.com/