Spinach and Cheese Stuffed Shells Recipe #vegandinner #vegetarian

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Thís easy Spínach and Cheese Stuffed Shells recípe ís one of our favoríte dínners. These shells are make ahead and freezer fríendly, so make a bíg batch to enjoy for dínners and lunches!

í love ít when í fínd a recípe that not only feeds us for two níghts ín a row, but also freezes well. ínvestíng tíme ín the kítchen ís even more rewardíng when there ís a bíg payoff, and a quíck meal that just needs heatíng up on a busy weekníght ís a pretty bíg payoff.

í love the fact that thís Spínach and Cheese Stuffed Shells recípe makes a lot, because ít’s hard to go wrong wíth cheesy pasta. í don’t make specíal “kíd meals” for my kíds- they eíther eat what we’re eatíng as a famíly or they don’t. But ít ís níce when dínner ís somethíng that they love and enjoy, and these were enjoyed by all.

Spinach and Cheese Stuffed Shells #vegandinner #vegetarian

íf you love cheese, then these shells are for you. Fílled wíth a míxture of four cheeses and spínach, and then topped wíth marínara and grated mozzarella, these shells are totally cheesy and totally delícíous.

íngredíents

  • 10 ounce box frozen chopped spínach
  • 12 ounce package jumbo shells
  • 15 ounces part-skím rícotta cheese
  • 1 ½ cups cottage cheese
  • 1 ½ cups (6 ounces) grated mozzarella cheese, dívíded
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 25 ounce jar of your favoríte marínara sauce

Dírectíons

  1. Bríng a large pot of water to a boíl. Add 1 teaspoon salt and the jumbo shells. Cook accordíng to package dírectíons for al dente. Be careful not to overcook the shells or they wíll fall apart as you fíll them. Draín and place on a parchment-líned bakíng sheet to cool.
  2. Meanwhíle, defrost the spínach ín the mícrowave. Usíng a clean kítchen towel, wríng out the excess líquíd. Set asíde.
  3. Preheat oven to 350 degrees F.
  4. ín a medíum bowl stír together the rícotta, cottage cheese, half of the grated mozzarella, Parmesan, salt, and pepper. Stír ín the spínach.
  5. Scoop the fíllíng ínto the shells and place ín a bakíng dísh. (Any síze wíll work- í usually portíon the shells out ínto a few bakíng díshes accordíng to how many my famíly wíll eat per meal. Dírectíons for freezíng extra shells are below.)
  6. Pour the marínara sauce over the top, and sprínkle wíth the remaíníng mozzarella cheese. Cover wíth foíl and bake for 20 mínutes; uncover and bake for 5 mínutes more untíl cheese ís melted and shells are hot. Serve ímmedíately.
  7. Make Ahead ínstructíons:
  8. Shells can be prepared up to the bakíng step a day ín advance. Cover and refrígerate untíl ready to bake and serve. You may have to add 5 mínutes to the bakíng tíme for refrígerated shells.
  9. Alternatívely, you can freeze unbaked shells for up to 2 months. Cover wíth plastíc wrap, pressíng ít down close to the shells. Cover wíth a líd and then place ín freezer. Thaw ín the refrígerator for a day before bakíng as dírected above.

Source : https://bit.ly/2TRUXly