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Spinach Ricotta Stuffed Shells 1 foolproof meal

Spinach & Ricotta Stuffed Shells (Make-Ahead Freezer Meal)
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Enjoy comforting Spinach & Ricotta Stuffed Shells, a cheesy vegetarian meal perfect for make-ahead freezer prep. This recipe is designed for ease and deliciousness.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jar (24 ounces) your favorite marinara sauce

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  3. While the shells cook, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
  4. In a large bowl, combine the ricotta cheese, squeezed dry spinach, 1 cup mozzarella cheese, Parmesan cheese, beaten egg, salt, and pepper. Stir in the cooked onion and garlic mixture.
  5. Spread about 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
  6. Stuff each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
  7. Pour the remaining marinara sauce over the stuffed shells.
  8. Top with additional mozzarella cheese, if desired.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 25 minutes.
  11. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  12. Let stand for 5-10 minutes before serving.

Notes

  • For make-ahead freezer meals, assemble the stuffed shells in a freezer-safe baking dish. Cover tightly with plastic wrap, then foil. Freeze for up to 3 months.
  • To bake from frozen, remove plastic wrap, keep foil on, and bake at 375°F (190°C) for 45-50 minutes. Remove foil and bake for an additional 10-15 minutes until heated through and bubbly.
  • Ensure the spinach is very well-drained to prevent a watery filling.

Nutrition

Find it online: https://savorandpin.com/spinach-ricotta-stuffed-shells-make-ahead/