Recipe by ctrmom
A recipe modified from the back of the Barilla shells box. My favorite change is using Ricotta instead of ground beef. Yumm.
Top Review by Kitchen Witch Steph
The whole family thought these were great! Does make a lot. We pigged out and still had leftovers. The only way I deviated from the recipe was to decrease the amount of onions by 1/2 cup and let it bake a bit extra uncovered. Also, we used a bigger pan because they would not have otherwise all fit. We'll definitely be making these again. I want to try them with a homemade sauce and freezing a batch for later.
- 12 ounces jumbo pasta shells
- 3 tablespoons olive oil
- 12 ounces frozen chopped spinach, thawed and squeezed dry
- 1 1⁄2 cups onions, finely chopped
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup parmesan cheese
- 1 lb ricotta cheese
- 2 eggs
- 1 (26 ounce) jar pasta sauce
- 1⁄2 cup mozzarella cheese, shredded
Directions See How It's Made
- Cook shells according to package directions.
- Meanwhile, in a large skillet over meium-high heat, cook oil, spinach, onion, and garlic; add about 1/2 cup of the pasta water (or more if needed) so the ingredients will blend easily. Cook until the onion is soft, about 5 minutes. Add seasonings. Turn off heat and let mixture start to cool. Stir in Parmesan, Ricotta, and eggs.
- Pour 1 cup of pasta sauce in 13x9-inch dish.
- Fill shells with spinach mixture. I used a 1 1/2" cookie scoop. Pour remaining sauce over or around shells; sprinkle with mozzarella cheese. Cover with foil and bake at 350 for 30 minutes or until heated through. Or cover with plastic instead of foil and microwave 8 minutes or so on HI.