Spinach & Sundried Tomato Stuffed Shells

Spinach & Sundried Tomato Stuffed Shells

This recipe makes 5 servings of 3 shells each.

INGREDIENTS:

10 oz fresh spinach

8 oz fresh mozzarella

32 oz part skim ricotta cheese

8 oz sundried tomatoes in olive oil, julienne cut or sliced

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp italian seasoning blend

12 oz (1 box) jumbo shells pasta

DIRECTIONS:

1. Prepare jumbo shells according to package instructions. Once the pasta is fully cooked, drain, rinse with cold water, and set aside to cool.

2. Add 1/4 cup water to a skillet, then add the spinach, cover, and cook until completely wilted (about 2 minutes).

3. Add the sundried tomatoes, ricotta cheese, mozzarella and seasonings to the skillet and mix thoroughly. Once the mozzarella cheese has melted, remove the cheese mixture from heat and let cool for 5-10 minutes.

4.Spread 1/3 of spaghetti sauce in the bottom of a 9 x 13 inch pan (or whatever dish your heart desires). Stuff shells with a tablespoon-full of the filling and place open side up, and close together in the pan.

5. Bake at 350 degrees for 20-25 minutes, or until cheese is bubbling. Serve with a side of your favorite green vegetable or a light garlic bread. Enjoy!

 

Spinach & Sundried Tomato Stuffed Shells

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