Mix together the ricotta cheese, 1 cup mozzarella cheese, ⅛ cup of parmesan cheese, frozen spinach, garlic powder, oregano, and beaten eggs.
Preheat oven to 375ºF.
Pour ⅓ of the jar of sauce into the baking dish.
Stuff the jumbo shells with the cheese filling. Place the shells into the baking dish.
Cover with the remainder of the jar of sauce, parmesan cheese, and mozzarella sauce.
Bake for 30 minutes.
Notes
Tips and Suggestions
Add 1 teaspoon of fennel seed to the filling to give it a meat filling flavor while remaining dairy and kosher.
Use 1 teaspoon of red pepper flakes to spice up your shells.
Use our alfredo sauce recipe instead of marinara sauce. Health disclaimer: Do not do this unless it will be your only meal that day. Great for fast breaking.
Substitute mix 1 cup of meatless crumblers ground beef substitute into the filling.
Add ¼ cup of mushrooms or diced fresh red peppers to the filling.
Use fresh basil instead of spinach in the cheese mixture.
Let us know if you come up with any interesting filling additions by leaving a comment in the comments section.
Nutrition
Nutrition Facts
Ricotta and Spinach Stuffed Shells
Amount per Serving
Calories
670
% Daily Value*
Fat
32
g
49
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
168
mg
56
%
Sodium
1069
mg
46
%
Potassium
781
mg
22
%
Carbohydrates
56
g
19
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
39
g
78
%
Vitamin A
3091
IU
62
%
Vitamin C
9
mg
11
%
Calcium
631
mg
63
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.