Spinach & Three-Cheese Stuffed Shells

Jumbo shells stuffed with lemony ricotta, spinach and Parmesan, nestled in marinara under melted mozzarella. Vegetarian comfort food that kids devour.

Ingredients

• 12 oz jumbo shells
• 30 oz ricotta
• 5 oz baby spinach, chopped
• ¾ cup grated Parmesan
• 1 egg
• 1 lemon, zested
• 30 oz marinara
• 2 cups shredded mozzarella
• basil

From your pantry: 1 tsp garlic powder, nutmeg, salt, pepper.

Instructions

1. Heat the oven to 375°F. Boil the shells until just al dente and drain on an oiled sheet so they don't stick.
2. Wilt the spinach in a dry pan and squeeze it dry.
3. Mix the ricotta, spinach, ½ cup Parmesan, egg, lemon zest, garlic powder, nutmeg, 1 tsp salt and pepper.
4. Spread 1½ cups marinara in a 9x13. Stuff each shell with a heaped spoonful of filling and nestle in, open side up. Spoon over the remaining sauce and top with mozzarella and Parmesan.
5. Cover and bake 25 minutes, uncover and bake 10 more until bubbling. Finish with basil.

Tip: A zip-top bag with the corner snipped off makes filling the shells fast and tidy.

Nutrition per serving

Good for

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