Stuffed Pasta Shells

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These delicious, creamy stuffed pasta shells make enough for one meal and more to freeze up to 3 months.
Wow, dinner & a movie! :)

Just add some yummy bread & veggie sticks or a green salad to complete this meal. This recipe is company good.

8 packaged jumbo pasta shells
5 oz. frozen chopped spinach, thawed
1 egg, beaten
1/2 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1/4 cup freshly grated Parmesan cheese
Your favorite pasta sauce.

1. Cook pasta according to package directions. Drain well. Set aside.
2. Thaw spinach; place in colander, run water over top until thaw, drain & squeeze out excess liquid.
3. Combine filling: drained spinach, beaten egg, ricotta cheese, mozzarella, cheddar cheese, and half of the Parmesan cheese.
4. Spoon about 3 T. of filling into cooked jumbo pasta shells.
5. Line shallow baking dish with a small portion of pasta sauce; place stuffed shells on sauce. Top each pasta shell with 1 - 2 T. of sauce; sprinkle with remaining Parmesan cheese.
5. Bake shells, covered for 25 minutes in 350 degree oven.

To freeze: Bake only 4 shells and freeze the remaining 4 shells. Place in freezer container; seal, label and freeze for up to 3 months.
To bake when frozen: Bake covered for 1 hour or heated through in 375 degree oven.

Best pots & pans
with a beautiful pasta pot.



Love silicone pans over the old peeling non-stick!




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