Stuffed Shells with Spinach Stuffed shells are one of my favorite meals to make. Tender pasta shells stuffed with cheese and baked with pasta sauce until warm and gooey. To me they are comfort food at it's finest.

Ingredients of Stuffed Shells with Spinach

  1. Prepare 1 cup of frozen spinach, chopped, thawed and squeezed dry.
  2. You need 12 oz of ricotta cheese.
  3. Prepare 3 cups of mozzarella cheese, shredded and divided.
  4. You need 1/2 cup of Parmesan cheese, grated.
  5. You need 2 cloves of garlic.
  6. It's 1 tablespoon of Italian seasoning.
  7. It's 28 of jumbo pasta shells.
  8. Prepare 2 jars (24 oz) of each) marinara sauce.
  9. Prepare of Parsley, chopped.

Stuffed Shells with Spinach step by step

  1. In a large bowl, stir spinach, ricotta cheese, 2 cups of mozzarella cheese, Parmesan, garlic, and Italian seasoning..
  2. Divide and fill each shell with ricotta mixture..
  3. Add 3 cups of sauce to the bottom of the slow cooker..
  4. Place 14 stuffed shells in the bottom of the slow cooker. Spoon 2 cups marinara sauce over shells..
  5. Top with remaining stuffed shells and sauce..
  6. Cover slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 until shells are cooked. Remove lid and sprinkle remaining mozzarella cheese over the shells. Wait 5 minutes until the cheese is melted. Garnish with parsley..

To make the filling for our spinach stuffed shells, I cooked the spinach and minced garlic in olive oil. Next, I mixed the cooked spinach with ricotta, mozzarella and some traditional Italian spices. Bring a large pot of salted water to a boil. Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly.

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