These spinach and ricotta stuffed shells are a family favorite meal. The sauce has a unique flavor, setting them apart from any other stuffed shell recipe.
Pack the spinach in the measuring cup, you can use fresh or frozen
If you would like to freeze part of this recipe or are doubling it for freezing, just divide up the shells into portions appropriate for you or your family. Disposable pie plates or bread pans work great for this. Assemble as instructed, except the final topping with mozzarella and parmesan. I find those dry out in the freezer and are better when added fresh right before baking. Thaw before baking, or lower the oven temperature by 25 degrees and place frozen in a cold oven. I check halfway through cooking and sprinkle a couple tablespoons of water over the top if things are looking dry. Keep covered the whole time if baking directly from the freezer.
If you'd like to make this dish more hearty, adding cooked meat to the sauce or the filling is a great way to do that.