It is officially time for maternity leave. “I’ll be back”. In the meantime, I have a few goodies to share out here in the blog-o-sphere until I come back. Enjoy!
I made stuffed shells before, but this time I made them better. Plus, I was stocking my freezer for newborn-time and planned to make these. They were great and such a freezer friendly food. They’re so much quicker than lasagna and I used one of my favorite secret ingredients.
1 pound jumbo shells
2 cups marinara sauce
16 oz ricotta cheese
1 cup Parmesan cheese
1 pkg frozen creamed spinach
8 oz shredded mozzarella
1/3 cup fresh mozzarella (optional)
Boil salted water for the shells. Cook until al dente as they’ll cook more when it bakes.
Mix together the ricotta, creamed spinach, and egg. Then add in the parmesan.
Spread some marinara onto the bottom of a baking dish, first sprayed with non-stick spray.
Scoop some ricotta filling and spoon into each shell. Repeat to fill all the shells.
Overlap as needed, or bake into multiple pans.
Spoon on some more marinara and chopped fresh mozzarella for each layer.
Sprinkle shredded mozzarella onto the top and freeze (or bake to serve now).
Keeps well in the freezer for 4-6 months. Defrost in the refrigerator overnight, then bake at 375-degrees for 45-60 minutes. If baking from frozen, bake about 80 minutes, or until warmed through.
Needless to say, I loved the spinach in here. It would be a good source for whatever veggies you have to add (fresh chopped spinach, artichoke hearts, chopped sauteed zucchini, tomato chunks, etc) or with a meat sauce (or meatballs on the side, with crumbled Italian sausage sprinkled in, etc).
I made 2 dishes of this and reminded myself the baking instructions to eliminate all brainpower needed.