Rebekah’s Stuffed Shells – For Moms and Wakes

Recently I visited my younger sister Rebekah Scott, author of the humor and survival guide book Motherhood Is Easy … (Clearview Press) and blog Motherhood is Easy.

I have yet to take the Rugrat Plunge, and so for me, dinners are pretty simple. However, many of you have kids clinging to your kneecaps as I type this, so here’s a quick and easy dish that  freezes well, pleases many, and is great to pass on if you have a friend who’s sick, newly parenting, or grieving; it’s a good potluck dish, too.

I also shot a video in case you don’t have time to read the recipe. Enjoy!

Recipe (Yields 2 trays of 16 large shells, feeds 2 families of 4)

1 box of large pasta shells (you’ll need about 32, or 16 shells per tray)

2 jars Barilla pasta sauce

1 square package frozen spinach

1 tub ricotta cheese (10 oz)

1 package shredded mozzarella cheese (at least 6 oz, more if you want to top shells)

1 tsp dried oregano

2 Tbsp dried parsley

1/2 cup grated parmesan cheese (plus more to top)

black pepper to taste

1 tbsp canola oil

Preheat oven to 350 if you’re baking them right away.

Heat a several cups of water with canola oil to a boil. Thaw and drain frozen spinach. Cook about 32 of the large shells in boiling water for about 10 minutes or until aldente.

Meanwhile, in bowl, mix together all ricotta cheese, spices, 1/2 cup of parmesan cheese, 6 oz of shredded mozzarella cheese. Add in spinach. Mix well.

Pour one half of first pasta sauce jar into each tray.

Fill cooked shells with mixture. Place shells seam side up in trays, then top with remaining sauce. You can also add a bit more parmesan or mozzarella on the top, if you like.

Bake at 350 for 30 minutes when ready to eat. Goes well with a salad in a bag and garlic bread.


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