Mmmmm….stuffed shells. My version is full of Ricotta, Mozzarella and fresh Parmesan cheese, plus spinach for a nutritional punch.
I always double the recipe and freeze the extra pan – then you can take right from the freezer, bake in the oven at 350 degrees until hot and bubbly and have dinner ready any night of the week!
To my gluten free friends: unfortunately, as of today jumbo shells (or cannelloni shells, or anything else you might stuff with cheese) don’t have a gluten free version available. If one of you does come across them, please let me know and I’ll add that info here!
Three Cheese Stuffed Shells
Yield 30-35 stuffed shells.
- 32 ounces (4 cups) Ricotta cheese
- 8 ounces (2 cups) shredded fresh Mozzarella cheese
- 1/4 cups coarsely shredded fresh Parmesan cheese
- 10 ounces cooked chopped spinach, squeezed as dry as possible
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 12 ounce box jumbo shells
- 1 jar spaghetti sauce, any flavor
- more shredded Mozzarella or Parmesan cheese, for topping
Cook and drain as much liquid as possible from the spinach. In a large mixing bowl, add cheeses, spinach, eggs, salt, pepper, parsley, oregano, and red pepper flakes. Mix gently with a spoon or use your hands.
Cook the shells about 3/4 of the time the directions indicate. Once slightly cooled, fill each shell with the cheese and spinach mixture.
In a 13×9 inch baking dish, spread enough spaghetti sauce to cover the bottom. Place stuffed shells seam side up in rows. Repeat until dish is full.
Top with the remaining spaghetti sauce, plus more Mozzarella or Parmesan cheese. Bake at 350 degrees for 15-20 minutes, then turn the heat up to 375 for another 10-15 minutes.
Serve immediately. Alternatively, the finished (but uncooked) dish can be tightly wrapped and frozen. Bake from frozen at 350 degrees until hot and bubbly. Enjoy!