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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach and Ricotta Stuffed Shells Recipe

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This recipe for Spinach and Ricotta Stuffed Shells is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (16 oz.) jumbo pasta shells
1 pkg. (16 oz) Ricotta cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
7 oz. frozen chopped spinach, thawed and well-drained
1 egg, lightly beaten
1/2 tsp. salt
1 jar (26 oz.) marinara sauce
1/2 cup shredded mozzarella cheese
1 tsp. olive oil
Directions:
Directions:
Cook pasta shells al dente, do not over cook. Drain, and set aside. Stir together Ricotta, Parmesan, spinach, egg, & salt. Set aside. Pour 1/4 cup marinara sauce in bottom of crockpot. Spoon 2 to 3 T. of Ricotta mixture into each shell. Place shells filling side down in single layer. Add another layer of sauce, followed by more shells. Top with any remaining marinara, sprinkle with mozzarella, and drizzle with olive oil.

Cover and cook on high for 3 to 4 hours.

 

 

 

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