Ingredients
Units
Scale
- 2 cups shredded mozzarella cheese
- 2 eggs or 1/2 cups egg substitute
- 1/4 cup chopped fresh parsley
- 2 tsp basil
- 2 tsp oregano
- 2 garlic chopped
- 1 (10 oz ) frozen spinach, thawed & the excess 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.)
Instructions
- You can make your own homemade spaghetti sauce but there is no need for grocery store sauce to make dinner quick and easy. Even if you are a small family the spinach ricotta filled shell pasta is a great leftover as they reheat so easily in the microwave or reheat back in the oven.
- Prepare the jumbo pasta shells first. Bring a large pot of salted water to a boil and add a small amount of olive oil so the shells do not stick. Cook according to the package to al dente, a little less cooked than done. Drain the shells and let them cool slightly.
- To prepare your large casserole baking pan, spray with cooking spray so the cooked shells do not stick.
- Next, make the Ricotta and spinach mixture. Mix the together the shredded mozzarella cheese, 2 eggs, chopped parsley, basil, oregano, chopped garlic, creamy ricotta cheese, and the parmesan cheese. and the spinach. (remember that the frozen spinach must be thawed, and the excess water squeezed out so it is very dry.
- layer a thin layer of pasta sauce on the bottom of your baking pan.
- When the pasta shells are cool enough to handle, fill each pasta shell with the ricotta mixture. Fill the cooked shells but do not overfill. Place in your prepared pan with the bottom layer of sauce.
- Cover the stuffed jumbo pasta shells with the remaining pasta sauce.
- Cover the baking pan with aluminum foil and bake at a 350-degree oven for 30 minutes.
- After 30 minutes remove and serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: Baking
- Cuisine: Italian
