These savory, spinach-stuffed shells are baked in a rich, creamy tomato sauce: a perfect meatless Monday entrée option.
- 18 uncooked jumbo pasta shells
- 1 container (15 ounces) part-skim ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
- 2 cups (8 ounces) shredded Italian cheese blend, divided
- 3/4 cup half-and-half, divided
- 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
- 1 garlic clove, pressed
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon salt
- 1 jar (26-28 ounces) spaghetti sauce
Preheat oven to 350°F. Cook pasta shells according to package directions; drain.
Meanwhile, in Classic Batter Bowl, combine ricotta cheese, spinach, 1 1/2 cups of the Italian cheese blend and 1/4 cup of the half-and-half. Grate Parmesan cheese into Batter Bowl using Rotary Grater. Press garlic into Bowl using Garlic Press. Add seasonings; mix well and set aside.
In Small Batter Bowl, whisk spaghetti sauce and remaining 1/2 cup half-and-half with Stainless Whisk until blended. Reserve 1 cup of the sauce mixture; spread remaining sauce mixture over bottom of Rectangular Baker. Using Medium Scoop, fill each shell with rounded scoop of spinach mixture. Arrange filled shells in Baker. Top evenly with reserved sauce mixture. Cover Baker with Rectangular Lid/Bowl.
Bake, covered, 40 minutes. Remove Lid/Bowl. Sprinkle shells with remaining 1/2 cup Italian cheese blend. Continue baking, uncovered, 5 minutes or until cheese is melted. Remove from oven; let stand 10 minutes.
- 6 servings of 3 shells
Nutrients per serving:
Calories 600, Fat 29 g, Sodium 1720 mg, Dietary Fiber 5 g
Packaged Italian cheese blends are combinations of shredded Italian cheese such as mild mozzarella, smoky provolone, nutty Asiago and sharp Parmesan or Romano. A cheese blend gives extra flavor and depth to the spinach filling for these wonderful stuffed shells.
Several hours before serving, assemble stuffed shells as recipe directs. Cover Baker and refrigerate. When ready to serve, remove Baker from refrigerator while preheating oven. Increase covered baking time 5 minutes.