The Family Home Blog

Meatless Monday: Spinach Stuffed Shells

Mar 14, 2016
|
Diane Hoffmaster

Some foods are more popular with children than others, and pasta is usually a great choice. Add cheese to that, and you have yourself a real crowd pleaser! This gooey, delicious dish is an easy Meatless Monday recipe that your family will love. By using fresh baby spinach in this menu item, you sneak in a vegetable that your family will barely notice. This nutritious dish is simple to prepare and can be made in less than an hour.

Meatless Monday: Spinach Stuffed Shells 

Spinach Stuffed Shells

Prep: 30 minutes
Cook: 20 minutes
Yield: 6 servings

Ingredients

24 jumbo pasta shells
1 24-ounce container ricotta cheese
1/2 cup shredded Parmesan cheese, divided 
12 ounces fresh baby spinach, washed and drained
3 to 4 tablespoons olive oil
3 cloves garlic, minced
1/2 onion, chopped
2 teaspoons oregano
Salt and pepper to taste
1 26-ounce jar spaghetti sauce

Directions

Cook pasta shells according to package directions. Rinse with cool water and set aside.

Meanwhile, in a large pot, heat oil over medium heat. Once the oil is hot, add chopped onion and sauté 4 to 5 minutes, or until translucent.

Add in minced garlic, oregano, salt and pepper and sauté 1 to 2 more minutes. Add in fresh spinach, cooking and stirring slowly until it is completely wilted and mixed with the onion and garlic. Remove from heat and let cool slightly.

Add ricotta and half of the Parmesan cheese. Mix until completely combined.

Carefully stuff each shell with cheese filling, using a few good spoonfuls for each shell. Place stuffed shells on a cookie sheet lined with foil.

When all the shells are prepared, bake at 350° F for 20 minutes or until hot.

While the shells baking, heat the spaghetti sauce in a small saucepan over medium heat.

To serve, spoon sauce onto plate and top with a few shells. Sprinkle with remaining Parmesan cheese.

Does your family enjoy pasta for Meatless Monday?

Photo courtesy of Diane Hoffmaster.

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