Dinner for 6

Cheesy Spinach Stuffed Shells

Name: Cheesy Spinach Stuffed Shells
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 24 uncooked large pasta shells; 1 pinch salt and drizzle of oil to help prevent shells from sticking and season the water; 48 oz spaghetti sauce (optional); 2 cups diced onion; 3 1/2 cloves garlic; 5 oz fresh baby spinach; 16 oz whole milk ricotta cheese; 1 heaping cup freshly grated parmesan cheese; 1 tsp italian seasoning blend; 1 tsp garlic powder; 1 tsp dried parsley; 1 tsp dried basil; 3/4 tsp crushed red pepper flakes; 1/2 tsp dried oregano; salt and pepper (optional); 1 1/2 large eggs; 1 1/2 cups freshly grated mozzarella cheese

Large pasta shells hold a spinach, ricotta, and Parmesan filling before baking under tomato sauce and mozzarella.

$1.84per serving $

60 minstart to table

6servings

American Vegetarian Budget Family Dinners

Ingredients

24 uncooked large pasta shells
1 pinch salt and drizzle of oil to help prevent shells from sticking and season the water
48 oz spaghetti sauce (optional)
2 cups diced onion
3 1/2 cloves garlic
5 oz fresh baby spinach
16 oz whole milk ricotta cheese
1 heaping cup freshly grated parmesan cheese
1 tsp italian seasoning blend
1 tsp garlic powder
1 tsp dried parsley
1 tsp dried basil
3/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
salt and pepper (optional)
1 1/2 large eggs
1 1/2 cups freshly grated mozzarella cheese

Steps

Boil the shells in salted water with the oil until just tender, then drain.
Heat a large skillet over medium heat and cook the onion and garlic for 5 minutes.
Add the spinach and cook for 2 minutes, then cool the mixture briefly.
Mix the spinach mixture, ricotta, Parmesan, eggs, Italian seasoning, garlic powder, parsley, basil, pepper flakes, oregano, salt, and pepper.
Spread the spaghetti sauce in a 9-by-13-inch baking dish and fill the shells with the ricotta mixture.
Top with mozzarella and bake at 375 F for 25 minutes.