Katie is my pasta girl…spaghetti, lasagna (or “rizzoni” as she called it as a tot), penne alla vodka are all favorites. This year she requested stuffed pasta shells for her birthday dinner. I started using a recipe cut off a box of pasta years ago…and tweaked it by adding chopped spinach to the filling shortly after. Isn’t it odd that the kid who eats NO vegetables, loves spinach filled shells?
I usually have a container of homemade spaghetti sauce or marinara in my freezer which makes this an easy dish to prep. You can always buy a premade sauce from your grocer for a shortcut. Leave out the spinach if you’re not a fan. This can always be prepared in the morning and popped in the oven later in the day…just extend the baking time.
Are you ready for another amazing Sunday Supper event? We have a special guest and and our focus is on comfort food. Lee Woodruff is a wife, mother of four, author, CBS This Morning contributor and founder of ReMIND.org. She is a huge fan of our Sunday Supper Movement and contacted Isabel, our fearless leader, about our mission…and will join our Twitter chat tonight.
Spinach and Ricotta Stuffed Pasta Shells
- 1 box (approximately 12 ounces) jumbo pasta shells
- 4 cups (2 pounds) ricotta cheese
- 2 cups (8 ounces) shredded mozzarella
- 3/4 cup grated Parmesan
- 3 eggs
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounce package of frozen chopped spinach, defrosted and squeezed dry
- 3 cups marinara sauce (jarred or homemade)
- Cook pasta according to package instructions, drain and cool while preparing filling.
- Preheat oven to 350º. Grease 9 x 13 baking dish and set aside.
- Combine cheeses, eggs, seasonings, and spinach. Mix well. Spread a thin layer of sauce over bottom of baking dish. Fill each shell with about 2 tablespoons of filling and place in prepared dish. Cover shells with remaining sauce. Cover dish with aluminum foil.
- Bake for about 35 minutes or till hot and bubbly.
Yield: 8-10 servings