This Spinach and Cheese Stuffed Shells recipe is quick and delicious for under $10. The hardest part about making these is actually stuffing the shells. It also makes a great meal prep dinner to have ready to heat up anytime during the busy week.
| Prep Time | 20 Minutes |
| Cook Time | 40 Minutes |
| Servings |
People
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Ingredients
- 1 12 oz box Pasta Shells
- 1 lb Ricotta Cheese
- 1 10 oz box Frozen Chopped Spinach thawed and drained
- 2 Tablespoons Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cajun Seasoning If you don't like any spice just use salt.
- 2 Cups Shredded Mozzarella Cheese 1 cup for the filling and one to sprinkle on top.
- 1 24 oz jar Pasta Sauce
Ingredients
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Instructions
- Boil water and cook the pasta shells according to the directions on the box until al dente.
- While the shells are cooking make the filling. Add the ricotta, Italian seasoning, garlic powder, and Cajun seasoning to a bowl and mix to combine.
- Once the spices are mixed through add the spinach and 1 cup of mozzarella and stir to combine.
- Drain the pasta and rinse with cool water to cool the pasta down enough so you can touch it. Drain the pasta.
- Stuff each shell with enough cheese mixture so that the two sides of the shell still touch each other when filled. Otherwise you will run out of filling.
- Pour 1/2-3/4 of the jar of pasta sauce into the bottom of a 13x9 pan and coat the bottom. Place the stiffed shells into the sauce. Pour the rest of the sauce over the top of them.
- Bake at 400F for 20 minutes, or until the cheese inside the shells are hot. Sprinkle the remaining mozzarella on top and place back in the oven to melt for 5 more minutes. Serve and Enjoy!
Recipe Notes
To thaw the spinach quickly, place the box on a plate and microwave 1 minute at a time, squeezing the water from the box after each microwave cycle.
Recipe Cost $9.85
