Here is the stuffed shells recipe for those who don’t eat meat – Cheese stuffed shells. That’s right, no meat at all! There are three different types of cheese in these shells; parmesan, ricotta, and mozzarella. If you want you could experiment with different types of cheese. At first, I was a little skeptical because I had never eaten stuffed shells without meat before, but they were delicious and I must have eaten over half the batch myself. The original recipe I found called for garlic powder, that didn’t satisfy me so I used fresh garlic and it was well worth it. I found the fresh garlic gave it a very delicious flavor. These stuffed shells will even make a great side dish. Serve with garlic bread. Enjoy.
(Makes 6 Servings)PrintScale
- 12 ounces jumbo pasta shells
- 1 ¼ cups shredded mozzarella cheese (reserve ¼ cup)
- 1 cup parmesan cheese (grated)
- 2 lbs ricotta cheese
- 4 eggs (lightly beaten)
- ½ cup fresh spinach (chopped)
- 2 tablespoons fresh garlic (minced)
- 1 teaspoon black pepper
- 1 tablespoon dried parsley
- 8 ounces spaghetti sauce
- In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside.
- In a medium bowl combine – 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper, and parsley.
- Pour a thin layer of spaghetti sauce on the bottom of a 12 x 9” baking dish. Preheat the oven to 375 degrees.
- Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until cheese mixture is gone. Pour the remaining sauce over the shells.
- Cover loosely with tin foil and bake in the oven for 40 minutes. During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake 5 more minutes.
- Remove from the oven and serve.