Spinach Unstuffed Shells
A simple but filling meatless meal, these Spinach Unstuffed Shells will be a hit with the whole family.
Servings 4 servings
Ingredients
- ½ pound medium shells pasta
- 1 cup marinara sauce I used Trader Joe's Tomato Basil
- 5 oz half a tub Philadelphia Italian Herb cooking creme
- 1 teaspoon dried basil
- 1 teaspoon dried onion
- 8 oz frozen chopped spinach thawed & squeezed dry
- sprinkle of Italian cheese blend
- freshly ground black pepper to taste
- ½ cup or so of mozzarella cheese for topping
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of salted water to boil and cook the pasta.1/2 pound medium shells pasta
- Spinach thawing tip - I set my frozen spinach in the fridge overnight so it wasn't fully frozen when I was ready to use it today. From that point, I finished defrosting it in the microwave for about 3 minutes in a microwave safe bowl. Put another bowl, the same size, on top of the spinach bowl and gently squeeze together to drain the excess water. Does that visual work for you? It worked really well and was easier than wringing it out in paper towel.8 oz frozen chopped spinach
- Drain the pasta then return it to the pot. Add in the cooking creme, spinach, dried basil, dried onion and sprinkle of Italian cheese blend. Mix until fully combined.5 oz half a tub Philadelphia Italian Herb cooking creme, 1 teaspoon dried basil, 1 teaspoon dried onion, sprinkle of Italian cheese blend
- Cover the bottom of an 8 x 8 baking dish with marinara sauce then top with the spinach pasta mixture. Pour the remaining sauce over the top. Sprinkle with the 1/2 cup of mozzarella cheese and top with freshly ground black pepper.freshly ground black pepper, 1/2 cup or so of mozzarella cheese for topping, 1 cup marinara sauce
- Bake for approximately 20-30 minutes until cheese is browned. Serve hot.
- I served with a spinach salad.
Notes
Adapted fromStephanie Cooks
