Carol Thames, 49, Annapolis, Md."These freeze perfectly, so I make a few batches at a time: delicious and convenient!"

Carol Thames, Annapolis, Md.
Recipe by MyRecipes May 2014

Gallery

Credit: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
35 mins
bake:
1 hr
total:
1 hr 35 mins
Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.

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  • In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.

  • Spread half of tomato sauce in a 9-by-13-inch dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling. Let stand 5 minutes; serve.

Nutrition Facts

532 calories; fat 22g; saturated fat 13g; protein 34g; carbohydrates 50g; fiber 4g; cholesterol 86mg; sodium 1622mg.
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