Stuffed Shells Recipe

Name: Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag fresh spinach, cooked; 2 beaten eggs; 1 lb. Ricotta cheese; 1/2 c. grated Parmesan cheese; 1 tsp. cut up onion; parsley; pinch of pepper; 1 lb. Italian sausage (bulk or in casing, but remove casing); 1 box large shells; Ragu spaghetti sauce with meat; 1/2 c. grated Swiss cheese

Servings: persons

1 bag fresh spinach, cooked
2 beaten eggs
1 lb. Ricotta cheese
1/2 c. grated Parmesan cheese
1 tsp. cut up onion
parsley
pinch of pepper
1 lb. Italian sausage (bulk or in casing, but remove casing)
1 box large shells
Ragu spaghetti sauce with meat
1/2 c. grated Swiss cheese

1
Saute sausage until cooked.
2
Set aside to cool.
3
Put eggs, spinach, Ricotta cheese, Parmesan cheese, onion, parsley and pepper in blender and mix.
4
Add cooled sausage.
5
Cook shells in boiling salted water about 15 minutes.
6
Fill cooked and cooled shells with about 1 tablespoon of sausage mixture.
7
Put shells in a 9 x 13-inch pan, then pour Ragu over shells (don't drown them).
8
Sprinkle with Parmesan cheese and grated Swiss cheese.
9
Bake 30 to 40 minutes in 350u00b0 oven.
10
U-uhm good!!

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bag fresh spinach, cooked, 2 beaten eggs, 1 lb. Ricotta cheese, 1/2 c. grated Parmesan cheese, and more.

Yes, Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Shells

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