Giant Stuffed Pasta Shells

Name: Giant Stuffed Pasta Shells
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 (10 ounce) packages frozen chopped spinach, thawed; 2 green onions, finely chopped (white and green parts); 1 cup grated parmesan cheese, divided; 1 cup shredded mozzarella cheese; 1 cup ricotta cheese; 1 large egg, lightly beaten; 1/4 teaspoon pepper; 1/8 teaspoon nutmeg; 1/4 lb jumbo pasta shells (about 18); 3 cups marinara sauce (or your favorite spaghetti sauce)

Submitted by ratherbeswimmin

"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas"

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 6

ingredients

2 (10 ounce) packages frozen chopped spinach, thawed
2 green onions, finely chopped (white and green parts)
1 cup grated parmesan cheese, divided
1 cup shredded mozzarella cheese
1 cup ricotta cheese
1 large egg, lightly beaten
¹⁄₄ teaspoon pepper
¹⁄₈ teaspoon nutmeg
¹⁄₄ lb jumbo pasta shells (about 18)
3 cups marinara sauce (or your favorite spaghetti sauce)

directions

Preheat oven to 350°.
Put the thawed spinach in a sieve and use a large spoon to press out the moisture.
In a big bowl, combine the green onions, 1/2 cup Parmesan cheese, mozzarella, ricotta, egg, pepper, nutmeg, and spinach.
Cook pasta according to package directions until al dente; drain.
Spread 1 cup sauce over the bottom of a shallow 2-quart casserole.
Stuff the shells with the spinach mixture and arrange them on top of the sauce.
Ladle the remaining 2 cups sauce over the shells and sprinkle with the remaining 1/2 cup Parmesan.
Spray a sheet of foil with cooking spray and cover the casserole (at this point, the dish can be covered and refrigerated for up to 1 day, add 10 minutes to baking time).
Bake for 20 minutes, remove the foil, and continue baking until the casserole is heated through and the sauce is bubbly, about 10-20 minutes longer.