Beyond Cheesy Stuffed Shells- Can Be OAMC!

Submitted by CycloneMommy

"I adapted several different stuffed shell fillings recipes over time to come up with these yummy, extra cheesy, extra good stuffed shells. Enjoy!"

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 20 shells
• Serves: 5-6

ingredients

• 1 large onion, chopped
• 283.49 g package frozen chopped spinach, well drained
• 226.79 g package cream cheese, softened
• 1 egg, beaten
• 473.18 ml shredded mozzarella cheese, divided
• 236.59 ml shredded cheddar cheese
• 236.59 ml shredded Italian cheese blend
• 236.59 ml ricotta cheese
• 59.14 ml grated parmesan cheese
• 1.23 ml salt
• 1.23 ml pepper
• 4.92 ml minced garlic
• 340.19 g jumbo pasta shells
• your favorite spaghetti sauce

directions

1. Preheat oven to 350°F.
2. Cook onion in skillet until tender. Transfer to large mixing bowl.
3. Stir in spinach, cream cheese, and egg.
4. Add 1 cup mozzarella, cheddar, Italian blend, ricotta, and parmesan cheeses, salt, pepper, and garlic. Mix until well blended.
5. Stuff shells and arrange in greased 9x13 baking dish.
6. Top with sauce (I use Prego tomato & basil).
7. Cover and Bake at 350°F for 40 minutes.
8. Uncover, sprinkle with remaining 1 cup mozzarella cheese and bake additional 5 minutes.
9. **I also make these ahead, put them in freezer foil dishes (leave off sauce). I usually enclose a ziploc baggy with the 1 cup mozzarella to sprinkle once you cover with sauce. Then, you thaw for a day in fridge, and top with sauce and bake as directed.**.