Filled with a delightfully creamy blend of flavorful cheeses and fresh spinach these Spinach Ricotta Stuffed Shells make a comforting pasta dish you can freeze ahead for an easy dinner when you need it most.
8
Servings
9
Ingredients
5
Comments
Ingredients
- 24 individual Jumbo/Large Shells
- 24 fluid ounces Marinara Sauce
- 30 ounces Ricotta Cheese
- 2 cups chop Spinach
- 1 teaspoon Garlic Powder
- ½ cups Parmesan Cheese, Grated
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- ½ cups Mozzarella Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook the pasta according to the package directions, al dente.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook the pasta according to the package directions, al dente.
- Drain and run under cold water to cool.
- Spread the marinara sauce in the bottom of a large baking dish.
- In a bowl, combine the ricotta, spinach, garlic powder, Parmesan, salt and pepper.
- Spoon the mixture into the shells and place them on top of the sauce.
- Drizzle some of the sauce over top.
- Sprinkle the shells with the mozzarella.
- Bake at 400 until heated through, 10 to 12 minutes.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 3 stuffed shells Amount Per Serving
- Calories
- 402
- Total Fat
- 20g
- Saturated Fat
- 12g
- Trans Fat
- 0g
- Cholesterol
- 70mg
- Sodium
- 806mg
- Total Carbohydrates
- 33g
- Fiber
- 0g
- Sugar
- 6g
- Protein
- 21g
- WW Freestyle
- 14
5 Comments
Join the discussionThis looks really good, my family loves pasta dishes. I would love for you to share at my weekly linky. Come strut your stuff.
I’d love it if you’d link this up at A Little Nosh too!http://www.alittlenosh.net/201…
Thanks for the recipe and review! I’ve been using the generic stuff, but I’m going to try this new formula of PAM. You are SO right about the baked on film too.
I love this recipe! I like to make it at least once a month if I can!
I do add 1 lb of ground Italian Sausage to it for my meat loving hubby if I can! I cook it up (fry it), drain the grease off, then add it to the cheese mixture and crumble a little bit on top of them for garnish. Yummy! Thanks for sharing! Oh, and it does freeze wonderfully!
Amber – The Italian Sausage would be such a delish addition. Thanks for sharing that tip!