Spinach
Stuffed Shells
1 (16 oz) box jumbo shells
2 Tbsp. oil
6 C packed baby spinach
32 oz ricotta cheese
2 C mozzarella cheese, shredded, divided
1 C Parmesan cheese, divided
2 eggs, beaten
1/3 C bread crumbs
1/4 C chopped fresh parsley
salt free seasoning to taste
1 (28 oz) jar marinara sauce
Cook shells according to package directions and drain. While shells are cooking, place oil and spinach in a skillet. Cook spinach over medium high heat until wilted. Place spinach in a large bowl and add ricotta cheese, 1C mozzarella cheese, 1/2 C parmesan cheese, eggs, bread crumbs, parsley, and seasoning to taste. Combine filling ingredients well. Once shells are cooked, drained and cooled a little, spoon some of the filling into each shell and lay them in a 9 x 13 inch baking dish. Pour sauce over and around shells, sprinkle with remaining cheeses and bake at 350 degrees for 30 minutes or until heated through and cheese is melted.
1 (16 oz) box jumbo shells
2 Tbsp. oil
6 C packed baby spinach
32 oz ricotta cheese
2 C mozzarella cheese, shredded, divided
1 C Parmesan cheese, divided
2 eggs, beaten
1/3 C bread crumbs
1/4 C chopped fresh parsley
salt free seasoning to taste
1 (28 oz) jar marinara sauce
Cook shells according to package directions and drain. While shells are cooking, place oil and spinach in a skillet. Cook spinach over medium high heat until wilted. Place spinach in a large bowl and add ricotta cheese, 1C mozzarella cheese, 1/2 C parmesan cheese, eggs, bread crumbs, parsley, and seasoning to taste. Combine filling ingredients well. Once shells are cooked, drained and cooled a little, spoon some of the filling into each shell and lay them in a 9 x 13 inch baking dish. Pour sauce over and around shells, sprinkle with remaining cheeses and bake at 350 degrees for 30 minutes or until heated through and cheese is melted.
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