Stuffed Shells

This is a combination of both Erika and Carla’s recipes…and I forgot how much I loved these until dinner last night! And despite what you might think, this is SUPER easy to make. Mostly ingredients you’d have on hand anyway.

Cheesy Stuffed Spinach Shells

2 cups mozzerella cheese
1 (160z) carton cottage cheese
1/4 cup parmesean cheese
1 (10 oz) package frozen chopped spinach
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp oregano
1 jar spaghetti sauce
1 box jumbo shells
1 cup water

Preheat oven to 350 degrees

Spray a 9 x 13 dish with Pam and cover bottom with half of spaghetti sauce.

Mix 1 1/2 cups mozzerella cheese, cottage cheese, parm cheese, spinach, s&p, oregano in medium-sized bowl.

Stuff mixture in shells (uncooked) and arrange flat in dish. You can probably fit 18-25 shells depending on size.

Cover with remaining sauce and 1 cup water. Sprinkle remaining mozzerella cheese (I always add more) on top.

Cover dish tightly with foil and bake for 1 hour.


5 thoughts on “Stuffed Shells

  1. I made this, except I used ricotta instead of cottage cheese, fresh spinach instead of frozen, and added ground turkey, mushrooms, and capers. The hubs loved it! :-)
    Thanks for the recipe!

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