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Stuffed Shells
Stuffed Shells
"This recipe makes a lot of shells, enough for dinner tonight and some to freeze for later. They make great leftovers to pack into lunches or for bringing to parties and gatherings to feed a crowd. This bubbly 3-cheese stuffed shells recipe is baked with a mixture of spinach, ricotta, mozzarella, parmesan, and savory marinara. Plus, it reheats and freezes beautifully! Packed with a blend of ricotta, parmesan, and spinach – all the classic cheesy stuffed shells fixings, there really is no wrongdoing here. "
Serves10
Cooking Vessel Sizestockpot, 13x9 baking dish, mixing bowls, piping bag
Ingredients
- 5 ounces Frozen Chopped Spinach
- 12 ounces Jumbo Shells
- 32 ounces Ricotta Cheese
- 4 ounces Parmesan Cheese
- 2 Eggs
- 2 teaspoons Minced Garlic
- 1 tablespoon Italian Seasoning
- Black Pepper
- 72 ounces Marinara Sauce
- 1 cup Mozzarella Cheese
- Fresh Basil
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Thaw frozen spinach in refrigerator overnight, once thawed place spinach in a clean kitchen towel and wring out excess water over the sink.
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Preheat oven to 350F.
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Visit https://amandascookin.com/stuffed-shells/ for full printable recipe.
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