Ricotta & Spinach Stuffed Shells

November/December 2021 Dig In Magazine Recipe
Recipe By:
Logo Site
Ricotta & Spinach Stuffed Shells
Serving: Serves 12, Serving Size 2 Shells
Prep Time: 25 Minutes
Cook Time: Cook 38 Minutes
Ricotta & Spinach Stuffed Shells
Recipe By: Logo Site

Add Item To
Shopping List

INGREDIENTS

Add Item To
Shopping List

Add All Ingredients

1 box jumbo pasta shells

2 cups Food Club ricotta cheese

1 Big Y large egg

1 garlic clove, minced

1 1/2 cups Food Club shredded mozzarella cheese, divided

1/2 cup plus 2 tablespoons Parmesan cheese, freshly grated, divided

1 tablespoon Italian seasoning

1/4 teaspoon Full Circle Market ground black pepper

10 ounces Full Circle Market Organic frozen chopped spinach, thawed and drained

-Food Club non-stick cooking spray

3 cups marinara sauce, divided

DIRECTIONS


Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org

Step 1: Preheat oven to 350°F.

Step 2. Wash hands with soap and water.

Step 3: Cook jumbo shells according to package directions; drain and let cool.

Step 4: In a large bowl, combine ricotta cheese, egg and garlic. Wash hands with soap and water after handling raw eggs.

Step 5: Stir in 1 cup mozzarella cheese, ½ cup Parmesan cheese, Italian seasoning, pepper and spinach.

Step 6: Coat a 9x13-inch baking dish with cooking spray. Cover bottom of dish with 11/2 cups marinara sauce.

Step 7: 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.

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°F oven, with additional sauce, for 30 minutes or until internal temperature reaches 165°F as verified with an instant-read food thermometer.

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

Prep Time: 10 Minutes
Cook Time: 55 Minutes
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Prep Time: 30 minutes
Cook Time: 20 minutes