Spinach & Cheese Stuffed Shells
We love these Spinach and Cheese Stuffed Shells because they have all the comforting goodness of lasagna but are so much easier to make!
- Cook and drain the shells according to the package directions. While the shells are cooking, heat the oven to 400°F.
- Stir the spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, Italian seasoning, lemon zest, if desired, and garlic powder in a bowl. Spoon 2 tablespoons of ricotta cheese mixture into each shell.
- Spread 1 cup sauce in a 13x9x2-inch baking dish. Place the stuffed shells in the dish. Pour the remaining sauce over the shells. Sprinkle with the remaining 1/2 cup mozzarella cheese.
- Bake for 30 minutes or until hot.
You can substitute a 10-ounce package of frozen chopped spinach, thawed and well drained, for the fresh spinach.
Recipe Made With
Prego® Mushroom & Green Pepper Pasta Sauce 645 mL
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