Description
These stuffed shells are amazing. Kid, and husband, approved, while still sneaking in some spinach and onions. This recipe is freezer friendly. I make it in two 8×8 pans, then bake one and freeze one. So good!
Ingredients
Scale
- 1/2 pound pork sausage
- 1/2 pound ground beef
- 24 jumbo shells
- 1 tablespoon olive oil
- 1/2 medium onion
- 1 cup cherry tomatoes, quartered
- 8 oz fresh spinach
- 4 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1 cup cottage cheese
- 2 cups mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 24 oz jar marinara sauce
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray two 8×8 pans, or one 9×13 pan, with cooking spray
- Cook sausage and ground beef
- Cook the jumbo shells according to the package.
- While the shells are cooking, saute the onions in the olive oil until translucent. Add the tomatoes and garlic and cook for 1 minute. Add spinach and cook for about 2 minutes, stirring constantly, until wilted. Remove from heat and add in the sausage and beef.
- In a large bowl, combine spinach and meat mixture, 1 cup mozzarella, 1/4 cup Parmesan cheese, ricotta cheese, cottage cheese, sea salt and black pepper. Stir until well combined.
- Once shells are done cooking, put them in a bowl of cold water.
- In the 8×8 pans, pour 1/2 cup of marinara sauce into each. (Use 1 cup of marinara sauce if using a 9×13 pan).
- Stuff the shells with the spinach, meat and cheese mixture. (12 shells fit in each 8×8 pan and 24 shells in a 9×13 pan).
- Top the shells with the remaining marinara sauce.
- Sprinkle shells with remaining 1/4 cup Parmesan cheese and the remaining 1 cup of mozzarella cheese.
- Bake for 35 minutes.
Notes
To Freeze: Make as directed. Freeze before baking.
To Prepare from Frozen: Thaw in the refrigerator for 36 hours. Bake as directed, adding a couple of minutes if necessary.
- Prep Time: 20 minutes
- Cook Time: 35 minutes