I am always looking for dinners that I can make ahead and pull out of the freezer. Our weeknights tend to get so jammed up with homework and sports practices and I refuse to become a fast-food family. Last year I found this recipe for stuffed shells and have made it countless times and shared with quite a few friends. While making it this week, I decided to share it with all of you! And let’s face it, we all know Bridgette needs some ideas in the kitchen!
PS: It’s meatless, so this is great for those of us who observe Lent! It’s coming up! Even better, it makes a bunch, so you will have plenty for leftovers!
EASY STUFFED SHELLS
What you need:
- 1 (12-ounce) box jumbo pasta shells
- 2 (10-ounce) packages chopped spinach, thawed and squeezed dry
- 3 cups ricotta cheese
- 1 1/4 cups grated Parmesan cheese
- 2 1/2 cups shredded mozzarella cheese, divided
- 1 large egg, well beaten
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 2 (24-ounce) jars marinara sauce, divided
How to Make It:
- In a large bowl, combine spinach, ricotta, Parmesan, 1 cup mozzarella, egg, garlic, and Italian seasoning, stirring well. Spoon spinach mixture into shells.
- Pour 1 jar marinara sauce into the bottom of a 15-x-11-x-2-inch baking dish. Arrange stuffed shells on top of sauce. Top with remaining 1 jar marinara sauce. Sprinkle with remaining 1.5 cups mozzarella.*
- Preheat oven to 350°.
- Cover and bake until cooked through, 45 to 60 minutes. Remove cover and bake until cheese is bubbly, 5 to 10 minutes.