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These Stuffed Shells are a great meatless dinner. They came together very quickly, and my kids enjoyed them as much as I did.
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil. Then salt the water. Add the pasta shells and boil for 8-10 minutes, or according to package instructions for al dente.
Set aside about an ounce of mozzarella for the topping.
While the shells are boiling, in a large bowl, mix together the spinach, ricotta, remaining mozzarella, salt, and garlic powder.
When they are done, drain the shells and lay them on a clean dish towel to await stuffing. You’ll only be using 12 shells for this dish. I made extra in case of broken shells, and for tasting for doneness when boiling.
Spray a 9×9 baking dish with vegetable spray, and pour in about 2/3 cup of your preferred tomato pasta sauce.
Use a cookie dough scoop to fill each shell with 3-4 teaspoons of the ricotta filling. Place filled shells in baking dish (opening side up).
Top filled shells with the remaining 1/3 cup of tomato sauce, and sprinkle with remaining mozzarella and Parmesan cheeses.
Cover with aluminum foil, and bake at 375F for 13 minutes. Then remove the foil and broil for 2 minutes.
Enjoy with a crisp green salad.
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