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Spinach-Stuffed Shells

1 Tbsp salt plus to taste
1 (12-oz) box jumbo pasta shells
1 Tbsp olive oil
2 medium yellow onions, finely chopped
2 tsp minced garlic
1 (10-oz) box frozen spinach, thawed and squeezed dry
2 cups whole milk or part-skim ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1 Tbsp dried parsley
1-1/2 tsp dried basil
1-1/2 tsp dried oregano
1/2 tsp black pepper
3-1/2 cups chunky marinara sauce

1. Add about 1 Tbsp salt to a large pot of water over high heat. Bring to a boil, add jumbo pasta shells, and cook for about 5-6 minutes or until just barely al dente. Drain.

2. In a medium skillet over medium heat, heat olive oil. Add onions and cook, stirring occasionally, for about 5 minutes or until starting to brown. Add garlic and spinach and cook, stirring frequently, for 5 minutes. Remove from heat, drain excess water, and cool.

3. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, dried parsley, dried basil, dried oregano, and salt and pepper to taste, using a wooden spoon to stir well. Stir in cooled spinach mixture.

4. Spray baking dishes to hold the desired number of shells to meet your portion needs with cooking spray. Fill each pasta shell with about 1/4 cup filling mixture. Place shells, barely touching and not overcrowded in the baking dishes. Spoon about 2 Tbsp cool marinara sauce on each shell. Cover baking dishes tightly with foil, label, and freeze.

To bake after freezing: bake frozen in a 375° oven for about 1 hour or until heated through.

Yields 30 stuffed shells. Serving size: 2 stuffed shells.
Prep time: 30 minutes
Cook time: 60 minutes

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Gillian Gunson