Spinach and Ricotta Stuffed Shells
From linspj 15 years ago
- 20 minutes to make
- Serves 6
This is a good easy weeknight meal. You can make these in bulk and keep in the freezer without the sauce. Pull out what you need, add sauce and in 1/2 hour, you are ready to eat!
Ingredients
- 12 oz jumbo shells shopping list
- marinara sauce or sauce of your choice shopping list
- 2 pkgs frozen chopped spinach, thawed and squeezed dry shopping list
- olive oil shopping list
- breadcrumbs shopping list
- 2 ¼ cups ricotta cheese shopping list
- 2 cloves garlic, crushed shopping list
- black pepper and salt shopping list
- pine nuts shopping list
- parmesan cheese shopping list
How to make it
- Mix spinach, ricotta, olive oil and breadcrumbs.
- Add crushed garlic.
- Add salt and pepper to taste
- Cook shells al dente.
- Stuff shells with spinach mixture
- Cover with tomato sauce.
- Sprinkle with pine nuts and parmesan cheese.
- Bake at 375 degrees 15 to 20 minutes.
People Who Like This Dish 6
- cougar New Haven, IN
- momo_55grandma Mountianview, AR
- andiecooks Home, My Place
- sweetwords Raleigh, MS
- greekgirrrl Long Island, NY
- flavors Algonquin, IL
- linspj New Hartford, NY
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The Rating
Reviewed by 3 people-
another great tasty recipe thanks
momo_55grandma
in Mountianview loved it
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Your stuffed shells look great. I make them too. much easier then lasgane. I love your addition of pine nuts. I will make this version next time. High 5. MJ
flavors
in Algonquin loved it
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