Vegetarian Recipe | Spinach and Cheese Stuffed Shells

Spinach and Cheese Stuffed Shells

10 ounce box frozen chopped spinach
12 ounce package jumbo shells
15 ounces part-skim ricotta cheese
1 ½ cups cottage cheese
1 ½ cups (6 ounces) grated mozzarella cheese, divided
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
25 ounce jar of your favorite marinara sauce

  1. Bring a large pot of water to a boil. Add 1 teaspoon salt and the jumbo shells. Cook according to package directions for al dente. Be careful not to overcook the shells or they will fall apart as you fill them. Drain and place on a parchment-lined baking sheet to cool.
  2. Meanwhile, defrost the spinach in the microwave. Using a clean kitchen towel, wring out the excess liquid. Set aside.
  3. Preheat oven to 350 degrees F.
  4. etc
  5. etc

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