Lisa's Southern Kitchen

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What’s the best shells to use?

The best shells to use jumbo sizes to completely fill inside with the filling mixture.

Cook the shells in boiling salty water until al dente, drain. Set aside.

What’s the filling comes inside the shells?

• Fresh Spinach

• Ricotta Cheese

• Mozzarella Cheese

How To Make It

• Mix filling ingredients together in a bowl and fill each shell with the filling mixture.

• Lay tomato sauce on bottom of the dish and lay stuffed shells on top.

• Bake for 45 minutes until cheese is melted and sauce bubbly hot.

How To Store

• To store leftovers in the fridge is to covered the dish with tin foil tightly and it will last up to 5 days.

• To store baked stuffed shells in the freezer and let it cool completely and cover the dish with tin foil. When you ready to reheat and let it thawed first and then place in the oven to reheat completely. It will last in freezer up to 3 months.

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Stuffed Shells

The best stuffed shells is filled with fresh spinach and ricotta cheese on top of tomato sauce.

Ingredients

• 1 box of Jumbo Shells

• 1 large can Tomato Sauce

Filling:

• 3 cups Fresh Spinach

• 3 cups Ricotta Cheese

• 3 cups Mozzarella Cheese

Instructions:

Preheat oven to 350 degrees and greased baking dish with cooking spray.

Boil the jumbo shells in boiling salty water cook until al dente, drain and Set aside.

In bowl, mix the filling ingredients together until creamy.

Spoon the filling inside each cooked shell.

Spoon tomato sauce on the bottom of the baking dish and lay stuffed shells on top.

Bake for 45 minutes until cheese is melted and bubbly hot. Let it cool for 10 minutes before