I came across your recipe for the spinach and cheese stuffed shells and it sounded like something my family would love. I usually just divide the filling evenly between the shells. Filled with a mixture of four kinds of cheese and spinach, and then topped with marinara and grated mozzarella, these baked stuffed shells are totally cheesy and totally delicious. Total Carbohydrate My husband and I paired this with crispy garlic bread and it was perfect. I love to use cottage cheese in my recipe, but you are welcome to use ricotta cheese, it is totally whatever you prefer taste wise! Using a 9x13 casserole dish, spoon a small amount of Skinny Spaghetti and Meat Sauce to cover the bottom of dish. Drizzle remaining sauce lightly over top of shells. Kale and swiss chard are excellent healthy alternatives to the spinach. 10.8 g The only change I had to make was using Manicotti shells instead of Large Jumbo shells, because my grocery store didn’t have them. I love the fact that this Spinach and Cheese Stuffed Shells recipe makes a lot, because it’s hard to go wrong with cheesy pasta. Directions for freezing extra shells are below.). Success! If you don’t have vine-ripened tomatoes on hand, use tomato paste and crushed canned tomatoes that are already concentrated in flavor and picked at their peak season. I usually make this for company. Be careful not to overcook the shells or they will fall apart as you fill them. I wanted to add some vegetables to the dish, so I also chopped sauteed spinach. I’ve included make-ahead instructions in the recipe below. * Percent Daily Values are based on a 2000 calorie diet. I never thought I could make anything that delicious! You can measure 1 1/2 cups by volume, or 6 ounces by weight. Hi from Chicago! . Top with sauce, pair with garlic bread, and you’ve got a quick dinner! Heading to grocery later in week for ingredients; just need to know exact amount as I cook. I’ll add in parentheses in the recipe to make it more clear. Your email address will not be published. Add spinach and cook, occasionally stirring until the leaves begin to wilt but are still bright green, 3 minutes. I definitely need to start freezing more foods, though. https://www.food.com/recipe/stuffed-shells-with-spinach-and-cheese-68415 Fill shells with cheese mixture, and place into pan with sauce. It comes down to your preference for presentation. This recipe saves you time because it makes a lot of shells, which you can freeze for later. Subscribe and receive FREE weekly meal plans plus my best tips eBook. Drain pasta when done cooking and let cool a little, once able to handle without burning yourself, start to stuff the shells with the mixture. Simmer sausage in tomato sauce. Thanks again for the great recipe! In large bowl, combine cottage cheese, mozzarella, seasonings, spinach, onion and egg. Make sure to cook them until al dente. Big jumbo pasta shells filled with spinach and creamy ricotta cheese make the base for the recipe. I would recommend wilting it in a skillet with a little olive oil and then squeezing out any excess moisture. Package Frozen Chopped Spinach, thawed and drained, 3 Cups Lower Sodium Spaghetti Sauce, divided. Return to oven for 5 minutes or until cheese melts. If you are having guests for dinner or you are just treating the ones that you love, prepare to wow them with this fabulous dish. Ground chicken, turkey, or beef can be substituted for sausage. Bake uncovered for 5 minutes until sauce is hot. Bring a large pot of salted water to a boil. In a medium bowl stir together the ricotta, cottage cheese, half of the grated mozzarella, Parmesan, salt, and pepper. Pour half of sauce in a 9x13 pan. Cook pasta shells as directed on the box. Now check your email to confirm your subscription. Yum! I debated about whether to scale this recipe down to 4 servings, but if I did that you’d end up with half a box of jumbo pasta shells, half a container of ricotta cheese, and half a package of frozen spinach left over. Stuff with cheese mixture. Pipe cheese into shells and add to baking dish.

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