Prep Time: 25 Minutes
Cooking Time: Cook 38 Minutes
Watch this recipe being prepared
November/December 2021 Dig In Magazine Recipe
Jumbo pasta shells filled with three cheeses, baked in marinara sauce. A crowd-pleasing vegetarian dinner.
Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Preheat oven to 350 degrees Fahrenheit.
4. Cook jumbo shells according to package directions; drain and let cool.
5. In a large bowl, combine ricotta cheese, egg and garlic. Wash hands after handling raw eggs.
6. Stir in 1 cup mozzarella cheese, ½ cup Parmesan cheese, Italian seasoning, pepper and spinach.
7. Coat a 9x13-inch baking dish with cooking spray. Cover bottom of dish with 11/2 cups marinara sauce.
8. Stuff cooked shells with ricotta cheese mixture and arrange in prepared baking dish; cover with remaining marinara sauce. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheeses and bake uncovered for another 8 minutes or until cheese is melted and sauce is bubbling hot.
9. To freeze: Freeze stuffed shells right in their baking dish for up to 3 weeks. Prepare according to the recipe; let cool. When cool, wrap tight with plastic wrap and foil and freeze. Defrost in refrigerator for 2 days, then reheat in a 375 degrees Fahrenheit oven, with additional sauce, for 30 minutes or until internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition Facts
Nutrition Information Per Serving
Calories: 385
Total Fat 16 g
Saturated Fat 8 g
Cholesterol 57 mg
Sodium 604 mg
Carbohydrates 41 g
Fiber 3 g
Sugars. 7 g
Protein 21 g