Spinach and Cheese Stuffed Shells
An easy Italian pasta dish stuffed with spinach, ricotta, and mozzarella.
Servings Prep Time
4People 20Minutes
Cook Time
40Minutes
Servings Prep Time
4People 20Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. Boil water and cook the pasta shells according to the directions on the box until al dente.
  2. 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.
  3. Once the spices are mixed through add the spinach and 1 cup of mozzarella and stir to combine.
  4. Drain the pasta and rinse with cool water to cool the pasta down enough so you can touch it. Drain the pasta.
  5. 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.
  6. Pour 1/2-3/4 of the jar of pasta sauce into the bottom of a 13×9 pan and coat the bottom. Place the stiffed shells into the sauce. Pour the rest of the sauce over the top of them.
  7. 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

Share this: