Prep 20 mins
Cook 8 mins
A recipe modified from the back of the Barilla shells box. My favorite change is using Ricotta instead of ground beef. Yumm.
- 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
- 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.
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.