Name: Cheese & Spinach Stuffed Shells
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8-10 servings
Cuisine: Italian
Ingredients: 1 jar Francesco Rinaldi Classic Marinara Sauce, divided; 32 jumbo pasta shells, cooked and drained; 2 (10 oz) packages frozen chopped spinach, thawed and drained; 1 (15 oz) container whole milk ricotta cheese; 1 cup grated Parmesan cheese, divided; 1/4 tsp nutmeg; 2 Tbl chopped fresh basil; 3 cloves garlic, finely chopped; Salt & black pepper to taste

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Baked shells with red sauce, spinach, basil, and cheese next to a jar of sauce.

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Cheese & Spinach Stuffed Shells

A Southern favorite meets Italian comfort: tender shells stuffed with spinach and cheese, slowly baked in our marinara sauce, it's golden perfection.

Prep Time: 5 min Cook Time: 30 min Servings: 8-10 Sauce: Francesco Rinaldi Classic Marinara

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Ingredients:

1 jar Francesco Rinaldi Classic Marinara Sauce, divided
32 jumbo pasta shells, cooked and drained
2 (10 oz) packages frozen chopped spinach, thawed and drained
1 (15 oz) container whole milk ricotta cheese
1 cup grated Parmesan cheese, divided
1/4 tsp nutmeg
2 Tbl chopped fresh basil
3 cloves garlic, finely chopped
Salt & black pepper to taste

Directions:

Preheat oven to 350°F. Spread 1/2 cup pasta sauce in the bottom of a large baking dish.
Combine spinach, ricotta, 1/2 cup Parmesan, basil, garlic, nutmeg, salt & pepper in large bowl. Fill each pasta shell with spinach mixture. Place shells, filling-side-up into prepared baking dish.
Spoon remaining sauce over shells. Sprinkle with remaining Parmesan. Bake until cheese is melted and sauce is bubbling, about 30 minutes.