Delicious, vegetarian easy stuffed ricotta cheese & spinach filled shells make a mouthwatering weekend meal or a main dish for a party. Simple ingredients and easy to assemble. 3 different kinds of cheese combine for a blast of flavor.
Ricotta cheese and spinach make up the filling for a family friendly vegetarian stuffed casserole. The Jumbo pasta shell stuffed with a creamy filling is a crowd pleaser that you can make ahead of time and freeze for later dinners. A perfect casserole for a dinner party as you can do all the work ahead and just pull out of the freezer and bake.
Because the filling is cheese in a jumbo pasta shell with tomato sauce even your picky eaters will love this dish. The spinach is mixed in with the cheese so the kids will not even notice any strong spinach flavor so you have a hidden veggie meal.
Next time you need a weeknight dinner that you can prepare beforehand you can make a big batch of the mouthwatering delicious jumbo pasta shells with ricotta and spinach. Make two batches so you have one for dinner this week and one for next week.
How To Make Vegetarian Jumbo Pasta Shells
You can make your own homemade spaghetti sauce but there is no need. There are so many fresh organic store-bought tomato sauces in your local store you can make this dinner quick & easy. Even if you are a small family the spinach ricotta filled shell pasta is a great leftovers as they reheat so easy in the microwave or reheat back in the oven.
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Prepare the jumbo pasta shells first. Bring a big pot of water with a little salt and olive oil to a boil. Add the pasta and cook to just a little underdone. Drain when the cooking is done and let cool slightly.
While the pasta is cooking mix the filling. Your first step is to squeeze all the water out of the defrosted spinach. After I drain the spinach in a colander I put the spinach in 2 or 3 paper towels and squeeze as hard as I can over the sink to get all the water out.
Mix all the filling together so you are ready when the pasta shells are done.
Make sure to spray your 13×9 Glass Baking Pan with spray oil for easy cleanup. then add a thin layer of tomato sauce in the bottom of the pan. Start filling the pasta shells and set in a single layer in the baking dish. When the baking dish is full and all the shells are filled top with your tomato sauce.
- 2 cups shredded mozzarella cheese
- 2 eggs or 1/2 cups egg substitute
- 1/4 cup chopped parsley
- 2 tsp basil
- 2 tsp oregano
- 2 garlic chopped
- 1 (10 oz ) frozen spinach, thawed & the water squeezed out so it is very dry
- 1 (15 oz) container of ricotta cheese
- 1/2 cup parmesan cheese
- 24 jumbo pasta shells
- 2 jars of prepared spaghetti sauce (26 oz.)
- Bring a large pot of water to boil
- Cook the pasta shells to a little less than completely done.
- Drain and rinse with cold water
- While the pasta is cooking Mix together all the remaining ingredients except the spaghetti sauce.
- Prepare a 13×9 Glass Baking Pan with spray oil
- Layer a thin layer of spaghetti sauce on the bottom of the pan.
- When the pasta shells are cool enough to handle, fill each pasta shell full but not over full
- Place the stuffed shells in the baking dish in a single layer.
- When all the shells are full & in the pan
- Cover with the remaining spaghetti sauce
- Bake in a 350-degree oven for 30 minutes