Cheesy Spinach Stuffed Shells

You won’t even miss the meat in these cheesy & flavorful stuffed shells. Four kinds of cheeses and an easy homemade tomato sauce. You will love this one!

CHEESY SPINACH STUFFED SHELLS | www.togetherasfamily.com

I love a delicious, hearty meatless meal. My husband, and son, on the other hand want their meat. There are only a handful of meatless meals that I make that please both the meat lovers and me, the meatless lover 🙂

This creamy garlic pasta is another no meat meal that we all love. And, it still gets made often around my house. And I can’t forget my son’s favorite creamy broccoli & cheese soup.

These cheesy spinach stuffed shells are loaded with gooey cheese, herbs, and spinach all stuffed inside a tender shell and then covered in an easy homemade pasta tomato sauce.

I always make the sauce and let it simmer on the stove for at least 30 minutes while I cook and cool the shells. I have used the powdered parmesean cheese and freshly grated. Either one works fine in this recipe.

Serve this with a loaded vegetable salad and some garlic bread. Yum!

Thanks for stopping by and I hope your day is fantastic 🙂

Cheesy Spinach Stuffed Shells

Really stuff these shells. I mean, they are called stuffed shells, right?! If you don't stuff them enough you will probably need an additional 8x8 pan. I squeeze them into the baking dish tightly and can get them into the one 9x13 baking dish.

You won't use all the shells. I cook the entire box because some always tear while cooking.

Ingredients

    pasta sauce
  • 1 can (28 oz) crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • stuffed shells
  • 1 box (12 oz) large pasta shells
  • 1 container (16 oz) cottage cheese
  • 1 container (15 oz) ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 10 ounces frozen chopped spinach, thawed and squeezed dry of excess liquid
  • 1/2 cup Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. To make the pasta sauce combine all ingredients in a saucepan over medium low heat, let simmer for at least 15 minutes.
  2. Meanwhile, cook the large pasta shells according to package directions in salted water. Drain and immediately place them in an even layer on paper towels or parchment paper on top of the counter.
  3. For the filling, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano, basil, spinach, parmesan cheese, and mozzarella cheese.
  4. Heat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Pour half the pasta sauce into the bottom. Stuff pasta shells with the filling and place in the pan on top of the sauce. Pour the remaining sauce over the top of the shells.
  5. Cover with tin foil and bake for 35 minutes. Uncover and bake an additional 5 minutes. Remove from oven and let sit for 5-10 minutes before serving.
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recipe found at the fabulous Mel’s Kitchen Cafe

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