This Ricotta Stuffed Shells recipe is creamy, comforting, easy to make ahead and freezer friendly! Perfect for freezer meal prep and busy weeknights.
INGREDIENTS
24 jumbo pasta shells
475 grams extra smooth Ricotta cheese about 2 cups
225 grams frozen spinach thawed and squeezed dry (about 1/2 cup)
1/3 cup + 2 tablespoons Parmesan cheese divided
1 egg
1 teaspoon salt
1/2 teaspoon parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
pinch black pepper
2 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/ricotta-stuffed-shells-recipe/
