Spinach Stuffed Shells
Have a picky eater who will not touch veggies? Try this recipe for Spinach Stuffed Shells and get kids to try spinach in a familiar dish.
- 20 shells
- 4 cups spinach
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 2 cups mozzarella
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 ½ cups marinara sauce
Preheat oven to 350 degrees.
Cook pasta shells in boiling water for 6-7 minutes. Remove, drain and set aside.
Heat olive oil in saute pan and cook garlic and 4 cups of packed spinach (remove large stems) for a few minutes until the spinach starts to wilt.
Add the spinach and garlic mixture to a large bowl containing the ricotta cheese, 1 cup of the mozzarella, salt, pepper, and Italian seasoning. Mix until well combined.
Stuff the shells with the cheese and spinach mixture.
Spread ½ cup marinara sauce on the bottom of a 9x13 casserole dish. Add stuffed shells so you have four rows of five shells.
Top shells with remaining 1 cup of mozzarella and remaining 1 cup of marinara sauce.
Bake at 350 degrees for 30 minutes.
Calories: 495kcal | Carbohydrates: 15g | Protein: 29g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 106mg | Sodium: 1541mg | Potassium: 654mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4135IU | Vitamin C: 15.3mg | Calcium: 590mg | Iron: 2.7mg