These days I’m all about getting the most out of my cooking. I love it when I find a recipe that not only feeds us for two nights in a row, but also freezes well. Investing time in the kitchen is even more rewarding when there is a big payoff, and a quick meal that just needs heating up on a busy weeknight is a pretty big payoff.
I love the fact that this Spinach and Cheese Stuffed Shells recipe makes a lot, because it’s hard to go wrong with cheesy pasta. I don’t make special “kid meals” for my kids- they either eat what we’re eating as a family or they don’t. But it is nice when dinner is something that they love and enjoy, and these were enjoyed by all.
RECIPES BY kristineskitchenblog [THANK YOU]
Recipe type: Main Dish, Vegetarian
Serves: 8 servings (about 4 shells per serving)
Ingredients
margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">10 ounce box frozen chopped spinach12 ounce package jumbo shells 15 ounces part-skim ricotta cheese 1 ½ cups cottage cheese 1 ½ cups (6 ounces) grated mozzarella cheese, divided ½ cup grated Parmesan cheese ½ teaspoon salt ¼ teaspoon pepper 25 ounce jar of your favorite marinara sauce
Directions
- Bring a large pot of water to a boil. Add 1 teaspoon salt and the jumbo shells. Cook according to package directions for al dente. Be careful not to overcook the shells or they will fall apart as you fill them. Drain and place on a parchment-lined baking sheet to cool.
- Meanwhile, defrost the spinach in the microwave. Using a clean kitchen towel, wring out the excess liquid. Set aside.
- Visit Spinach and Cheese Stuffed Shells By https://kristineskitchenblog.com/ For Full Instructions
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