Stuffed Shells
Pure, cheesy, veg-forward comfort food you can feel good about because we’ve snuck an entire bag of spinach in there.
Ingredients
Directions
- 1
Heat oven to 375 F.
- 2
Boil shells until almost al dente. Drain and rinse.
- 3
Heat oil in large skillet over medium heat; add garlic and cook for 1 minute; add spinach and cook for 3 minutes; set aside to cool.
- 4
Add ricotta to a large bowl and stir in seasonings, half the mozzarella, most of the parmesan, and egg. Fold in spinach and garlic and stir until fully incorporated.
- 5
Spread half the marinara in the bottom of a 9-inch oven-safe baking dish. Fill shells with cheese mixture and place in baking dish.
- 6
Add remaining marinara and top with remaining mozzarella and parmesan.
- 7
Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes, or until bubbly.
Notes
Options: swap dairy-free cheeses for regular, stir in ground turkey into the filling for extra protein, sprinkle with whichever cheese you have on hand, sop up the extra sauce with crusty bread and/or pair with a side salad for extra greens.
