The Pioneer Woman Tasty Kitchen
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Spinach Stuffed Shells

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Level: Easy

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Description

These Stuffed Shells are a great meatless dinner. They came together very quickly, and my kids enjoyed them as much as I did.

Ingredients

  • 16 whole Jumbo Pasta Shells
  • 8 ounces, weight Mozzarella Cheese, Shredded
  • ½ cups Frozen Chopped Spinach, Thawed And Squeezed Dry
  • 8 ounces, weight Ricotta Cheese
  • ½ teaspoons Salt
  • ½ teaspoons Garlic Powder
  • 1 cup Jarred Tomato Basil Sauce
  • 1 Tablespoon Finely Grated Parmesan Cheese

Preparation

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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