Family Dinner: Spinach Stuffed Shells

I don't know if is obvious or not, but when I cook, I like to make meals in larger quantities. There are two reasons for this. 1) B eats a lot. A normal serving usually won't cut it. 2) I love to have left-overs on hand for B to take for lunch, or for the kids and I to eat. One less meal I have to worry about.

Stuffed shells is one of those meals. It is a little time and labor intensive, but it makes a ton, so there is a definite ROI on this meal.

If you need smaller quantities, these freeze great. Cover and freeze in the pan before baking, then thaw and bake as directed. Done and done.

Spinach Stuffed Shells
Makes 8 servings
300 cals / 9g fat / 38g carbs / 21g protein

1 batch Marinara Sauce (Or 1 jar. It is ok, I won't judge you. I do it too).
1 box jumbo shell pasta (you will have extras left-over)
1 10oz pack frozen chopped spinach, thawed
1/2 onion
3 cloves garlic
1/4 cup fresh parsley
1 container low-fat ricotta cheese (about 2 cups)
1/2 cup grated parmesan cheese
1 egg
1 cup low-fat shredded mozzarella cheese

1. Cook and drain pasta according to package directions.

2. While pasta is cooking, heat over to 350. Squeeze as much water as possible out of the spinach, then blot dry with towels. Mince onion, garlic, and parsley and combine with ricotta, grated parmesan, spinach, and egg, mixing well.

3. Spread a thin layer of marinara in bottom of 13x9 dish. Fill 24 shells with ricotta mixture. Top with additional marinara sauce and shredded mozzarella cheese. Cover tightly with foil and bake for 45 minutes. Serve with additional sauce if desired.