Spinach Stuffed Shells
Taken from Pampered Chef
Makes 6 servings
Prep time: 40 minutes
Total time: 1 hour, 25 minutes
24 jumbo pasta shells
1 container (15 oz) part skim Ricotta
1 package frozen, chopped spinach (thawed, drained, and squeezed dry)
2 C shredded Italian cheese blend
3/4 C half and half (divided)
1 garlic clove, pressed
1/2 tsp dried basil
1/4 C Parmesan cheese
1/2 tsp dried oregano
1/8 tsp salt
28 oz jar spaghetti sauce
Preheat oven to 350, cook pasta according to directions, drain, then drizzle with olive oil to keep shells from sticking together.
Mix ricotta, spinach, 1-1/2 cups of Italian cheese, 1/4 cup of Parmesan, and 1/4 cup of half and half. Stir in garlic and seasonings. Mix well.
In another bowl whisk the rest of spaghetti sauce with remaining half and half. Pour some of sauce mix on bottom of cooking pan. Fill each shell with ricotta mixture (one scoop) I usually use my cookie dropper. Arrange filled shells in baking pan. Top with remaining spaghetti sauce.
Cover with foil, bake for 40 minutes. Remove foil, top dish with remaining 1/2 cup of Italian cheese. Bake uncovered an additional 5 min. Let cool for 10 min. before serving.
I have been making this since I was in college. I love it, and it's one of my favorite things to make when I have a vegetarian (or two) over for dinner.