I made these yummy stuffed shells recently and they were a hit. These were very easy to make, the hardest part was cooking the shells and cooling them without breaking them. I figured the kids may not be into the spinach stuffing, so I saved a few plain pasta shells for them to eat on the side.....they thought it was hilarious because they looked like big sea shells and ate everything. As I was getting ready to take a pic of all the ingredients Hunter jumped behind everything and said cheese! I guess Hannah didn't want to be left out because she insisted I take one of her too. So here's a double shot of the ingredients...plus two cute helpers.
You will need:-1 box jumbo pasta shells
-salt/pepper
-15 oz container ricotta cheese (I used part-skim)
-1/2 grated parmesan/romano cheese ( I used Kraft)
-1 egg, lightly beaten
-2 cups mozarella
-10 oz package frozen chopped spinach, thawed and squeezed dry of liquid
-1 tsp italian seasoning
-pinch of nutmeg
-26 oz jar of spaghetti sauce
-1 can diced tomatoes ( I used italian style)
*Preheat oven to 375. Lightly grease a 13x9 inch dish with cooking spray
*Cook shells according to directions. Carefully drain and set aside (spread out on a sheet pan) to cool
*In a bowl mix ricotta, 1 cup mozarella, parmesan/romano, spinach, egg, salt/pepper, italian seasoning, and nutmeg
*In a separate bowl mix spaghetti sauce and diced tomatoes
*Pour 3/4 cup of spaghetti sauce mixture on bottom of baking dish
*Stuff shells with cheese and spinach mixture and place in baking dish
*Pour remaining spaghetti sauce mixture over shells and top with remaining cup of mozarella
*Cover dish with foil and bake for 30 minutes
*Uncover and bake for 10 more minutes or until cheese is melted
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