Cheesy Spinach Stuffed Shells


12 oz box jumbo shells

1 15-oz container ricotta cheese

1 cup Italian blend grated cheese

3/4 cup grated Parmesan cheese

12 oz cottage cheese

1 tsp salt

1/4 tsp pepper

dash of ground nutmeg

24 oz of your favorite marinara sauce

1 1/2 cups grated mozzerella cheese

10 oz frozen spinach, defrosted with liquid wrung out


Preheat oven to 375 degrees.

Boil the pasta in salted water. Drain and lay out shells on a wax paper lined kitchen counter. Let cool and make the filling.

In a large bowl, combine the ricotta, cottage cheese, Italian cheese blend, Parmesan, salt, pepper, nutmeg and spinach. Mix well.

Spoon about tbsp of cheese into each shell and lay each seam side up into a greased 9 x 12" casserole dish. You will have a little extra---I usually bake those in a smaller dish alongside the big dish. Pour the sauce over the shells and sprinkle on the mozzarella cheese.

Cover with tin foil and bake 30 minutes. Enjoy!


1 hour