~ Spinach and Ricotta Stuffed Shells ~

Super tasty and filling dish courtesy of My Recipes.

You'll need:
  • 2 cups of Marinara
  • Cooking spray
  • 2 1/2 cups ricotta cheese
  • 1/2 cup grated fresh Parmesan cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper (to taste)
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg yolk
  • 1 garlic clove, minced
  • 24 cooked jumbo pasta shells

Just some information for ya:  They do have the frozen spinach at Kroger, 10 ounces of it, I put it the microwave to thaw it out and hand squeezed it, pretty simple.  The jumbo shells are ones you find at Kroger and Walmart.  I thought it called for the BIG BIG BIG ones.. like that fit in the palm of your hand, do they even make those? But it's right... it calls for jumbo.. that's the correct size.

Preheat oven to 350.

Spread 1/2 cup of the marinara over bottom of a 13X19 inch baking dish coated with cooking spray.

Combine ricotta, Parmesan, onion powder, oregano, salt, pepper, spinach, egg yolk, and garlic clove in a large bowl.

Posted this to Instagram with the caption "What are the Yeager's cooking tonight".

Spoon in this filling into the cooked shells.  Arrange the shells in the dish, you might have to squish the last few in there. Then spread the remaining marinara over the shells.  Cover and bake for 30 minutes.  We added some more Parmesan on top of the shells just because we are cheese lovers!

Those 4 seriously filled us up... actually 3 did.  We ate lunch around 2 and dinner around 7:30 so it's not like we ate our meals too close to each other.

I hope you enjoy yours as much as we enjoyed ours.

1 comment:

  1. I think I need to try making that this weekend! Much easier than I thought they were! Yum!


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