The Pioneer Woman Tasty Kitchen
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Veggie Stuffed Shells

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Level: Easy

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Description

Looking for an easy dinner to prepare this week? This is a crowd pleasing recipe that packs in some good-for-you veggies!

Ingredients

  • 22  Jumbo Pasta Shells
  • 1 bag (8 Oz. Size) Spinach
  • 15 ounces, weight Ricotta Cheese
  • ½ cups Onion, Diced
  • 1  Large Egg
  • 1-¼ cup Shredded Mozzarella, Divided
  • 1 clove Garlic, Minced
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • Salt And Pepper, to taste
  • 1 jar (25 Oz. Size) Marinara Sauce
  • 1 can (15 Oz. Size) Petite Diced Tomatoes

Preparation

Cook pasta according to package directions. Drain and set aside.

Preheat oven to 350ºF.

Mix spinach, ricotta, onion, egg, ¾ cup mozzarella cheese, garlic, basil, oregano, salt and pepper in a medium mixing bowl.

Dump pasta sauce and canned tomatoes in a 13X9 inch glass pan and stir together until well-mixed. Stuff each pasta shell with prepared filling and place in baking pan with sauce.

Cover shells with remaining ½ cup mozzarella. Place in the oven and bake for 25–30 minutes or until sauce bubbles. Serve immediately.

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