5 Cheese Stuffed Shells

2 1 5664
  • To prep

    20 min
  • To cook

    35 min
  • Level

    Medium
  • Servings

    10
  • 20 jumbo pasta shells (cooked to package instructions)
  • 1 Tbs olive oil
  • 3-4 garlic cloves, minced
  • 4 cups coarsely chopped spinach
  • 1 12 oz. container Ricotta Cheese
  • 1 cup Mozzarella Cheese, shredded
  • ½ cup Parmesan Cheese, grated
  • ½ cup Romano Cheese, shredded
  • 4 slices Provolone Cheese, finely chopped
  • 1 egg, beaten
  • 1 tsp Italian seasoning
  • 1 24 oz. jar spaghetti sauce
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Method

    Heat oil in a large skillet over medium heat.
    Add garlic and spinach to skillet and saute until spinach is wilted and garlic is fragrant.
    In a large bowl, add Ricotta and egg. Whisk together until combined.
    Add spinach mixture, cheeses, and Italian seasoning and stir to combine.
    Scoop about 2 Tbs of the cheese mixture and stuff into each shell.
    Pour ½ cup spaghetti sauce into the bottom of a 9" X 13" baking dish and spread evenly.
    Place stuffed shells in the dish and cover with remaining sauce.
    Bake uncovered at 375 degrees for 25 minutes.
    Uncover and bake for an additional 10-15.
    Serve warm.

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