This Spinach Stuffed Shells recipe is one of my favorite vegetarian meals. And, it’s one of my favorite meals to double and freeze!
Spinach Stuffed Shells
Several times a year, I’ll plan a little time aside to prepare some freezer meals so that we’ll have healthy options to eat during very busy times (like the first few weeks of school or around the holidays).
This recipe gets a little messy when you stuff the shells–at least it does for me–but it’s worth it! We love the savory sauce with the light filling, and it’s a great way to get a vegetarian meal into your family.
These shells are great to pull out of the freezer on a busy night. That makes the extra work you previously put in worth it!
I often prepare all the shells, but I only put half in the 9×12 pan to cook that evening (Step 5 in the recipe).
Take the remaining shells, and lay them out on wax paper on a cookie sheet and flash freeze. Once they’re hard, put them into a zipper freezer bag to store for another meal.
We enjoy these Spinach Stuffed Shells with a Caesar Salad or green veggies on the side.
- 20 jumbo pasta shells (about 1/2 of a 12 oz. box)
- 2 cups low-fat cottage cheese
- 1 egg, beaten
- 2 Tbsp parsley
- 10 oz. package frozen chopped spinach, thawed and drained
- 1 1/2 cups spaghetti sauce
- 1 cup shredded part-skim Mozzarella cheese
- Cooking spray
- Cook pasta shells according to package directions; drain and separate.
- Preheat oven to 350 degrees and prepare 9x13 baking dish by spraying with nonstick cooking spray.
- In large bowl, combine cottage cheese, egg and parsley. Mix well. Fold in spinach.
- Spread 1/2 cup of spaghetti sauce in baking dish.
- Fill pasta shells with cottage cheese and spinach mixture (I just use a spoon). Arrange shells in baking dish, and pour remaining sauce over shells.
- Sprinkle mozzarella cheese over the top.
- Cover baking dish with foil and bake for 45 minutes at 350 degrees.
- Let stand for 5 minutes before serving.
Looking for more casseroles?