Cheese and Spinach Stuffed Shells
A classic family recipe for cheese-stuffed jumbo shells.
Equipment
- Baking Dishes I usually need two.
- Large Pot
- Skillet
Ingredients
- 1 Lb. Jumbo Shells One standard-sized box; you won't use all of them.
- 32 Oz. Spaghetti Sauce Make your own, or buy a jar.
- 16 Oz. Fresh Baby Spinach Alternatively, one ca works.
- 2 Eggs
- 8 Oz. Ricotta Cheese
- 8 Oz. Cottage Cheese
- 8 Oz. Mozzarella Cheese
- 2 Tbsp Parmesan Cheese
- 1 Tsp Garlic Powder
- ½ Tsp Nutmeg
Instructions
- Get some water boiling and cook the shells until they're a bit under-done. You don't want them fully done or they'll be too soft to stuff. Meanwhile, preheat your oven to 350℉.1 Lb. Jumbo Shells
- Using a bit of butter or oil, saute the spinach until it's wilted, likely in several batches.16 Oz. Fresh Baby Spinach
- In a bowl, mix together the cottage cheese, ricotta cheese, mozzarella cheese, eggs, spinach, and spices.2 Eggs, 8 Oz. Ricotta Cheese, 8 Oz. Cottage Cheese, 8 Oz. Mozzarella Cheese, 1 Tsp Garlic Powder, ½ Tsp Nutmeg
- Pour some of the spaghetti sauce into your baking dish, to cover the bottom.32 Oz. Spaghetti Sauce
- Stuff the shells with cheese mixture. The more you add, the fewer shells you get, so keep that in mind as you go.
- Arrange the shells across the baking dishes, top with the rest of the spaghetti sauce, and cover with parmesan and extra mozzarella if you like. Bake this for 30 minutes, until the cheese browns up.2 Tbsp Parmesan Cheese