These Spinach Stuffed Shells are crammed with creamy ricotta, mozzarella cheese, and spinach then baked in marinara sauce with melting cheese on prime. Youngsters and adults love this dinner!
Stuffed Shells with Spinach
I like the comfort of stuffed shells for a meal I could make early within the day and bake later, after I’m able to serve dinner.
For an added purpose to like this meal, you may refrigerate the ready meal (earlier than baking) for as much as 5 days or freeze it for as much as 3 months!
Full make-ahead instructions are listed straight above the recipe card on the backside of this web page.
Spinach Stuffed Shells Recipe
That is one other winner from Gina’s assortment of superior cookbooks. These Spinach Stuffed Shells are tailored from her recipe within the Skinnytaste Meal Prep cookbook. (I like love LOVE that there are make-ahead choices for the fridge and for the freezer included with these recipes!)
Stuffed Shells Elements
- jumbo pasta shells
- ricotta cheese
- frozen chopped spinach
- finely grated parmesan cheese
- contemporary parsley, finely chopped
- shredded mozzarella cheese
- black pepper
- marinara sauce, selfmade or retailer purchased
Favourite Make-Forward Meals
So far as I’m involved, there aren’t many issues higher than a meal that may be ready at your comfort after which later served at its greatest.
Pasta Salad is the unique make-ahead meal so far as I’m involved. It retains superbly for days within the fridge and I’m at all times pleased to eat it for lunch or dinner. (There’s a purpose I’ve shared dozens of pasta salads right here on the web site. The comfort cannot be crushed.)
Can I Freeze Stuffed Shells?
Sure! Stuffed shells are a terrific make-ahead meal. Comply with the instructions beneath to have dinner prepared everytime you want it.
To refrigerate and serve later: Earlier than baking, the dish could be ready as much as 5 days prematurely and refrigerated. Bake from the fridge, lined at 375°F for 40-45 minutes, till heated by means of.
To freeze and serve later: Earlier than baking, the dish could be ready in a freezer-to-ovenproof baking dish, lined tightly, and frozen for as much as 3 months.
Bake from frozen (no must thaw) at 375°F, lined, till heated by means of within the middle, and effervescent on the sides, about 1 hour. Uncover and bake till any liquid on the sides dries up, 15-20 minutes extra.
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Stop your display from going darkish
Preheat the oven to 375°F. Deliver a big pot of salted water to a boil. Prepare dinner the shells, stirring sometimes to forestall sticking, till al dente, about 3 minutes lower than the bundle directions. Drain effectively and run beneath chilly water to forestall additional cooking. Drain once more.
In a big bowl, frivolously whisk the eggs. Stir within the ricotta, spinach, parmesan, parsley, and 1½ cups mozzarella. Season with ¼ teaspoon salt and pepper to style. Switch the filling to a gallon-size freezer bag.
Unfold 1½ cups marinara sauce in a 9×13 baking dish. Snip off a nook of the bag with the filling and squeeze the filling into the shells, arranging 20-24 stuffed shells within the baking dish in a single layer. Prime with the remaining marinara sauce and mozzarella cheese.
Cowl the pan tightly with foil. Bake till heated by means of and effervescent on the sides, 40 minutes. Uncover and proceed baking about 10 minutes extra, till the sauce is effervescent and the cheese has totally melted.
Let stand 5-10 minutes earlier than serving. Sprinkle with extra parmesan cheese earlier than serving, if desired.
To freeze and serve later: Earlier than baking, the dish could be ready in a freezer-to-ovenproof baking dish, lined tightly, and frozen for as much as 3 months. Bake from frozen (no must thaw) at 375°F, lined, till heated by means of within the middle, and effervescent on the sides, about 1 hour. Uncover and bake till any liquid on the sides dries up, 15-20 minutes extra.
Energy: 440kcal · Carbohydrates: 26g · Protein: 30g · Fats: 24g · Saturated Fats: 14g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 7g · Trans Fats: 1g · Ldl cholesterol: 135mg · Sodium: 1242mg · Potassium: 736mg · Fiber: 4g · Sugar: 7g · Vitamin A: 5965IU · Vitamin C: 14mg · Calcium: 600mg · Iron: 3mg