These classic stuffed shells are filled with a creamy 4-cheese blend with Italian seasonings, sautéed garlic, and the optional addition of spinach. This meal is also make-ahead and freezer friendly!
Ingredients
- 18–20 jumbo pasta shells, boil extra in case some break
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz. Ricotta
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- 2 Tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- Fresh parsley, to garnish
Seasonings
- ½ tsp Salt
- ¼ tsp pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
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