Spinach Stuffed Shells | Tasty and Hasty

Tasty and Hasty

Name: Spinach Stuffed Shells
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Morton Iodized Salt, 26 Ounce; Organic Potted Oregano; ricotta; Sargento Creamery Shredded Three Cheese Mexican Natural Cheese; El Guapo Garlic Powder; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cake Mate Sugar, Blue; Land O Lakes Butter, with Olive Oil & Sea Salt; Hunt's Tomato Sauce; Sargento Creamery Shredded Mozzarella Natural Cheese; Lucerne Table Cream, Light; Crunch Easter Flatback Egg

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Spinach Stuffed Shells

Serves 620 mins prep45 mins cook

These pasta shells are packed with flavor and are easy to make, making them the ultimate comfort food! Filled with a cheesy spinach mixture and baked to perfection.

0 servings

What you need

tsp salt

tsp oregano

oz ricotta

Sargento Creamery Shredded Three Cheese Mexican Natural Cheese

cup shredded cheese

tsp garlic powder

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

tsp sugar

butter

fl oz tomato sauce

Sargento Creamery Shredded Mozzarella Natural Cheese

cup shredded mozzarella

fl oz heavy cream

egg

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Instructions

1: In a small pot, reduce frozen spinach at medium heat until all water evaporates. Set aside.

2: Simultaneously, par boil pasta shells for 8 minutes. They should be just a little soft but not fully cooked.

3: Prepare your spinach filling by combining all ingredients and mixing. In another bowl combine all sauce ingredients.

4: In a 9x13 baking dish, brush butter at the bottom. Pour 4-5 spoons of sauce and spread all over the surface.

5: Fill shells using a spoon and place face up in the dish. Line them up one next to another.

6: Pour remaining sauce on all. Sprinkle shredded cheese. Cover tightly and bake at 350°F for 45 minutes.

7: Uncover and broil for a few minutes just to get a nice browning from your cheese.

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