Sensational Spinach Stuffed Shells

Submitted by ctrmom

"A recipe modified from the back of the Barilla shells box. My favorite change is using Ricotta instead of ground beef. Yumm."

 

• Ready In: 28mins
• Ingredients: 13
• Yields: 25 stuffed jumbo shells
• Serves: 8

ingredients

• 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

1. Cook shells according to package directions.
2. 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.
3. Pour 1 cup of pasta sauce in 13x9-inch dish.
4. 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.

Reviews

[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.