Categories: Casserole, Main Dish, Vegetarian
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.