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Spinach and Cheese Stuffed Shells #vegetarian #delicious


This simple Spinach and Cheese Stuffed Shells formula is one of our most loved meals. These shells are make ahead and cooler inviting, so make a major clump to appreciate for suppers and snacks!

Nowadays I'm tied in with taking advantage of my cooking. I cherish it when I discover a formula that not just feeds us for two evenings in succession, yet additionally solidifies well. Putting time in the kitchen is considerably all the more compensating when there is a major result, and a fast feast that simply needs warming up on a bustling weeknight is an entirely huge result.

I bantered about whether to scale this formula down to 4 servings, however in the event that I did that you'd end up with a large portion of a crate of kind sized shells, a large portion of a holder of ricotta, and a large portion of a bundle of solidified spinach left finished. It's vastly improved (and no more exertion) to feel free to stuff the full box of shells, and have remaining shells in your cooler for occupied days.


Ingredients :
  • 10 ounce box frozen chopped spinach
  • 12 ounce package jumbo shells
  • 15 ounces part-skim ricotta cheese
  • 1 ½ cups cottage cheese
  • 1 ½ cups (6 ounces) grated mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 25 ounce jar of your favorite marinara sauce

Directions :
  1. Bring a large pot of water to a boil. Add 1 teaspoon salt and the jumbo shells. Cook according to package directions for al dente. Be careful not to overcook the shells or they will fall apart as you fill them. Drain and place on a parchment-lined baking sheet to cool.
  2. Meanwhile, defrost the spinach in the microwave. Using a clean kitchen towel, wring out the excess liquid. Set aside.
  3. Preheat oven to 350 degrees F.
  4. In a medium bowl stir together the ricotta, cottage cheese, half of the grated mozzarella, Parmesan, salt, and pepper. Stir in the spinach.
  5. Scoop the filling into the shells and place in a baking dish. (Any size will work- I usually portion the shells out into a few baking dishes according to how many my family will eat per meal. Directions for freezing extra shells are below.)
  6. Pour the marinara sauce over the top, and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes; uncover and bake for 5 minutes more until cheese is melted and shells are hot. Serve immediately.

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