Spinach & Cheese Stuffed Shells
Total Time: 20 Minutes
Serves: 6
Prep Time: 20 Minutes
Ingredients
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18 uncooked jumbo shell shaped pasta shells
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4 cups chopped baby spinach
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1 container (15 ounces) ricotta cheese
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1 cup shredded mozzarella cheese (about 4 ounces)
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1/3 cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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1 teaspoon grated lemon zest (optional)
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1/2 teaspoon garlic powder
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1 jar (24 ounces) Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce or Chunky Garden Combo or ChunkyMushroom and Green Pepper
Directions
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Cook and drain the shells according to the package directions. While the shells are cooking, heat the oven to 400°F.
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Stir the spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, Italian seasoning, lemon zest, if desired, and garlic powder in a bowl. Spoon about 2 tablespoons ricotta cheese mixture into each shell.
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Spread 1 cup sauce in a 13x9x2-inch baking dish. Place the stuff ed shells in the dish. Pour the remaining sauce over the shells.Sprinkle with the remaining 1/2 cup mozzarella cheese.
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Bake for 30 minutes or until hot.
Tips
You can substitute a 10-ounce package of frozen chopped spinach, thawed and well drained, for the fresh spinach.