Cheesy Spinach Stuffed Shells
Calling all pasta lovers, if you're looking for a great recipe to feed a crowd then look no further. The original said that this recipe makes enough for six and it wasn't kidding. We fed three and I think J. had to eat leftovers for about a week, save this one for when you're having company or make it tonight if you've got a big family (or if you really like past leftovers). This recipe comes from Eat.Live.Run.
-12 oz box jumbo shells
-1 15-oz container ricotta cheese
-1 cup Italian blend grated cheese
-3/4 cup grated Parmesan cheese
-1 tsp salt
-1/4 tsp pepper
-24 oz of your favorite marinara sauce
-1 1/2 cups grated mozzerella cheese
-10 oz frozen spinach, defrosted with liquid wrung out
|Mix together cheeses, spinach, salt and pepper.|
|Cook pasta shells in boiling water according to package directions.|
|Once the shells have cooled enough to handle, stuff with the cheese/spinach mixture.|
|We had enough shells to fit a 9x13 and a 8x8 pan.|
|Cover with sauce and bake at 375 for 30 minutes.|
Like I said in the intro, this recipe makes a lot! However, it was also really good, the first serving had us stuffed! I really liked the filling, it was a good amount of cheese and the addition of spinach was a great way to get some vegetables into the recipe.
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