Ricotta & Spinach Stuffed Shells
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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
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 Information Per Serving
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