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Sunday, April 14, 2013

Cheesy Spinach Stuffed Shells


Calling all pasta lovers, if you're looking for a great recipe to feed a crowd then look no further. The original said that this recipe makes enough for six and it wasn't kidding. We fed three and I think J. had to eat leftovers for about a week, save this one for when you're having company or make it tonight if you've got a big family (or if you really like past leftovers). This recipe comes from Eat.Live.Run.

Ingredients:
-12 oz box jumbo shells
-1 15-oz container ricotta cheese
-1 cup Italian blend grated cheese
-3/4 cup grated Parmesan cheese
-1 tsp salt
-1/4 tsp pepper
-24 oz of your favorite marinara sauce
-1 1/2 cups grated mozzerella cheese
-10 oz frozen spinach, defrosted with liquid wrung out
Mix together cheeses, spinach, salt and pepper.
Cook pasta shells in boiling water according to package directions. 
Once the shells have cooled enough to handle, stuff with the cheese/spinach mixture.
We had enough shells to fit a 9x13 and a 8x8 pan.

Cover with sauce and bake at 375 for 30 minutes.

Enjoy!

Like I said in the intro, this recipe makes a lot! However, it was also really good, the first serving had us stuffed! I really liked the filling, it was a good amount of cheese and the addition of spinach was a great way to get some vegetables into the recipe.

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