5 Cheese Stuffed Shells

• Vegetarian
• Gluten free

• Produce

  • 3 Garlic cloves
  • 4 cups Spinach

• Refrigerated

  • 1 Egg

• Condiments

  • 1 (24 ounce jar Spaghetti sauce

• Baking & Spices

  • 1 tsp Italian seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella
  • 1/2 cup Parmesan cheese, grated
  • 4 slices Provolone cheese
  • 1 (12 ounce container Ricotta
  • 1/2 cup Romano cheese

Found on thegraciouswife.com

Description

Ingredients

• 20 jumbo pasta shells, cooked to package instructions
• 1 tablespoon olive oil
• 3-4 garlic cloves, minced
• 4 cups coarsely chopped spinach
• 1 (12 ounce) container ricotta
• 1 cup shredded mozzarella
• ½ cup grated Parmesan cheese
• ½ cup shredded Romano cheese
• 4 slices provolone cheese, finely chopped
• 1 egg, beaten
• 1 teaspoon Italian seasoning
• 1 (24 ounce) jar spaghetti sauce

Directions

• Heat oil in a large skillet over medium heat.
• Add garlic and spinach to skillet and saute until spinach is wilted and garlic is fragrant.
• In a large bowl, add ricotta and egg. Whisk together until combined.
• Add spinach mixture, cheeses, and Italian seasoning and stir to combine.
• Scoop about 2 tablespoons of the cheese mixture, and stuff into each shell.
• Pour ½ cup spaghetti sauce into the bottom of a 9x13 baking dish and spread evenly.
• Place stuffed shells in the dish and cover with remaining sauce.
• Bake covered at 375 for 25 minutes.
• Uncover, and bake for an additional 10-15 minutes.
• Serve warm with crusty garlic bread and a green salad.