I came up with this recipe a few weeks ago by combining my family’s favorite meatball recipe along with a some spinach and cheeses and it turned out delicious. Since I’m a vegetarian, I made two pans one with meat and one without. You can easily eliminate the meat completely from the recipe or use meatless crumbles.

Spinach Stuffed Shells

Ingredients

1 package Jumbo Pasta Shells
1 45 oz Pasta Sauce
1 24 oz Cottage Cheese
1 cup Ricotta Cheese
1 8 oz Shredded Mozzarella Cheese
16 oz Fresh Spinach
1/2 cup Shredded Parmesan Cheese
1/2 Yellow Onion (minced)
2 Eggs (beaten)
3 Cloves of Garlic (minced)
1 tsp Oregano
1 tsp Red Pepper Flakes
1 lb Ground Beef
Olive Oil

Instructions

Cook pasta shells according to package instructions. Drain and spread out on a pan and set aside.
Sauté onion and garlic in olive oil. Add spinach and red pepper flakes and cook until spinach is wilted.
In a separate pan fully cook ground beef
In a mixing bowl combine cottage cheese, ricotta cheese, mozzarella cheese (set aside a little for topping), Parmesan Cheese eggs, spinach, ground beef, and oregano.
Cover the bottom of a 15×10 pan with spaghetti sauce. Carefully stuff mixture into shells and place the shells open side up into the pan right next tot one another. Top with pasta sauce and mozzarella cheese.
Bake at 350 degrees for approximately 25-30 minutes or until bubbly.