Stuffed Shells


Stuffed Shells

Stuffed Shells
Stuffed Shells

"This recipe makes a lot of shells, enough for dinner tonight and some to freeze for later. They make great leftovers to pack into lunches or for bringing to parties and gatherings to feed a crowd. This bubbly 3-cheese stuffed shells recipe is baked with a mixture of spinach, ricotta, mozzarella, parmesan, and savory marinara. Plus, it reheats and freezes beautifully! Packed with a blend of ricotta, parmesan, and spinach – all the classic cheesy stuffed shells fixings, there really is no wrongdoing here. "


Cooking Vessel Sizestockpot, 13x9 baking dish, mixing bowls, piping bag


  • 5 ounces Frozen Chopped Spinach
  • 12 ounces Jumbo Shells
  • 32 ounces Ricotta Cheese
  • 4 ounces Parmesan Cheese
  • 2 Eggs
  • 2 teaspoons Minced Garlic
  • 1 tablespoon Italian Seasoning
  • Black Pepper
  • 72 ounces Marinara Sauce
  • 1 cup Mozzarella Cheese
  • Fresh Basil
  1. Thaw frozen spinach in refrigerator overnight, once thawed place spinach in a clean kitchen towel and wring out excess water over the sink.

  2. Preheat oven to 350F.

  3. Visit for full printable recipe.

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