Spinach & Ricotta Stuffed Shells (Bulk Recipe for Freezing)

This easy stuffed shells recipe with basil, spinach, tomato, and ricotta cheese will make just about anyone ask for seconds… which they can because it makes two pans. Recently I’ve had quite a few friends have babies. I’ve been cooking up extra meals to bring to barter for time holding their newborns. Actually, I’m kind of terrified to hold them to be honest. When you are used to a toddler, a tiny one feels intimidating again. I hope that fades soon considering our baby girl will be here soon and I probably should get comfortable with holding her.

Spinach & Ricotta Stuffed Shells (Bulk Recipe for Freezing)


 Prep Time: 50 mins

 Cook Time: 40 mins
 Total Time: 1 hour 30 mins
 Yield: 12 (4 people per dish) 1x

Ingredients

• 2 (12 oz) Boxes of Jumbo Shell Pasta
• 3 Tbsp Olive Oil
• 6 tsp Freshly Minced Garlic
• 12 c Fresh Spinach, roughly chopped (about 10 ounces)
• 36 oz Part-Skim Ricotta Cheese
• 3 c Shredded Part-Skim Mozzarella Cheese
• 1.5 c Grated Parmesan Cheese
• 3 Eggs
• 3 Tbsp Fresh Basil
• 3 tsp Salt
• 1.5 tsp Pepper
• 8 c Marinara Sauce

Instructions

• Cook shells according to package directions; rinse under cold water, drain and pat dry.
• Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 3-4 minutes.Add spinach and cook until wilted, about 5 minutes.
• Coat three 9-by-13-inch baking dishes with cooking spray then spread 2-2.5 cups of marinara along the bottom of each baking dish.
• Combine spinach, cheeses, egg, basil and salt and pepper in a large bowl. Mix well. Stuff each shell with 1 heaping spoon of filling and arrange stuffed shells in baking dish. Spoon any remaining sauce around shells where needed.
• If freezing: Cover tightly with plastic wrap, then tinfoil. Clearly label and keep in freezer for up to 3 months. Pull out of freezer and allow to defrost in the fridge over night, then follow regular baking directions (below).
• If cooking immediately: Preheat oven to 375 degrees. Bake covered with tinfoil for 25 minutes, then uncover and bake an additional 15 minutes.

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