Cheese and Spinach Stuffed Shells for the 10th Day of Christmas

This delicious and easy casserole is perfect for a large, casual gathering making enough to serve 12 people when accompanied with salad and bread.  

There are many versions of Stuffed Shells and you can stuff them with whatever you enjoy.  I have made Pumpkin Stuffed Shells in the Fall, Taco Stuffed Shells for Mexican Monday or Taco Tuesday, and Beef Stuffed Shells are perfect if you have a house full of carnivores.

I made this casserole on NYE when we had invited friends over for dinner and board games.  It is stuffed with Spinach, Ricotta and Parmesan cheese and covered in Marinara.  You can use homemade Marinara if you like or your favorite store-bought brand.  

There are only 2 more days of Christmas remaining.  Tomorrow we are going to Frank's sister's to celebrate Little Christmas, a Polish Tradition that I learned of when I married into the family.  Little Christmas is celebrated on or near Epiphany, the last day of Christmas, which is on Monday this year. 

We will be celebrating again with a gathering of our neighbors to close out the Christmas season.

Entrees, Pasta, Meatless, Casserole

Entrees, Pasta

Italian

Yield: 12 servings

Author: Wendy Klik

Cheese and Spinach Stuffed Shells

This delicious and easy casserole is perfect for a large, casual gathering making enough to serve 12 people when accompanied with salad and bread.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 36 Jumbo Pasta Shells, cooked per package directions, rinsed in cold water
• 2 t. olive oil
• 1 lg. Vidalia onion, finely chopped
• 2 lbs. baby spinach
• 1 (30 oz) container Ricotta cheese
• 2/3 c. Italian seasoned bread crumbs
• 1/2 c. grated Parmesan cheese, divided
• 1/2 t. nutmeg
• salt and pepper, to taste
• 1 egg
• 3-4 c. marinara sauce

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook for a few minutes, until softened. Add the spinach, a few handfuls at a time, cooking and stirring until wilted and adding more as room allows until it is all used. Pour spinach mixture into a colander and press out as much liquid as possible. Set aside to cool.
2. Place the Ricotta, bread crumbs, half of the Parmesan, egg, and nutmeg into a large bowl. Stir to combine. Season with salt and pepper, then stir in the spinach mixture.
3. Place 1 cup of Marinara into the bottom of a 9x13" baking pan. Stuff the shells with the Ricotta mixture and nestle snugly into the pan. Cover with the remaining Marinara and sprinkle with the remaining cheese.
4. Bake in a preheated 375* oven for half an hour, until hot and bubbly and the top is golden.

Notes

Adapted from a recipe found at Eating Well.

Nutrition Facts

Calories

165

Fat (grams)

8 g

Sat. Fat (grams)

4 g

Carbs (grams)

16 g

Fiber (grams)

3 g

Net carbs

12 g

Sugar (grams)

5 g

Protein (grams)

10 g

Sodium (milligrams)

614 mg

Cholesterol (grams)

35 mg

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