Spinach and Ricotta Stuffed Shells
These spinach and ricotta stuffed pasta shells are filled with a creamy herbed cheese mixture and smothered in marinara sauce. They freeze exceptionally well before baking and make a stunning dinner straight from the freezer.
Cheesy stuffed pasta shells loaded with spinach and ricotta that freeze perfectly before baking.
Nutrition per serving
Ingredients
Pasta
Filling
Cheese
Sauce
Spices
Instructions
Cook and Prepare the Shells
Boil the jumbo pasta shells in salted water for 2 minutes less than the package directions so they are slightly underdone. Drain, rinse with cold water, and lay them flat on a baking sheet so they do not stick together.
Make the Filling
In a large bowl combine the ricotta cheese, thawed and squeezed dry spinach, 1 cup of mozzarella, Italian seasoning, salt, and pepper. Mix well until fully combined and smooth.
Assemble the Dish
Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Stuff each pasta shell generously with the ricotta filling and arrange them in a single layer over the sauce. Pour the remaining marinara over the top and sprinkle with the remaining mozzarella.
Freeze or Bake
To freeze, cover the dish tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake remove the plastic wrap, replace the foil, and bake frozen at 375 degrees for 60 to 70 minutes, removing foil for the last 15 minutes to brown the cheese.
Substitutions
Common mistakes
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