Spinach Lasagna Stuffed Shells
Lasagna Stuffed Shells are a perfect weeknight dinner or make ahead freezer meal. Stuffed pasta shells with a creamy, cheesy filling.
Servings: 6 servings
Ingredients
- 20-25 large pasta shells cooked to package instructions
- 16 ounces Ricotta cheese
- 1 egg
- 1 teaspoon dried basil 1 tablespoon fresh
- 1 teaspoon dried parsley 1 tablespoon fresh
- 1 1/2 cups freshly grated Mozzarella cheese divided
- 1/2 cup freshly grated Parmesan Cheese
- 2 cups fresh spinach chopped
- Salt and pepper
- 1 24- ounce jar marinara or spaghetti sauce
- fresh parsley or basil for garnish if desired
Instructions
- Preheat oven to 350 degrees F. Spray a 9"x13" baking dish with cooking spray and set aside.
- In a small bowl, combine Ricotta, egg, basil, parsley, Parmesan cheese and 1/2 of the Mozzarella cheese. Stir in spinach and a pinch of salt and pepper.
- Spoon about 1/3 of the spaghetti sauce into the prepared baking dish, spreading around to coat the bottom of the dish.
- Using a cookie scoop or a spoon, fill pasta shells with the cheese mixture. Arrange in a single layer in the baking dish on top of the sauce.
- Spoon the remaining sauce over the shells and sprinkle with the remaining grated Mozzarella cheese.
- Bake uncovered in a 350 degree oven for 20 - 25 minutes, or until cheese is lightly browned and bubbly. Garnish with fresh minced parsley or basil, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for best results, but you can also reheat in the microwave.
Make ahead up to a day in advance and cover with foil until ready to bake. Or freeze before baking, tightly covered, for up to 3 months.
Nutrition
Calories: 305kcal | Carbohydrates: 13g | Protein: 20g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 964mg | Potassium: 545mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2088IU | Vitamin C: 11mg | Calcium: 407mg | Iron: 2mg
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