Cook what you grow
Spinach and Cheese Stuffed Shells
Jumbo shells filled with a creamy three-cheese and spinach filling, tucked into tomato sauce and baked until bubbling and browned at the edges.
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Ingredients
serves 4From the garden
- 10 oz fresh spinach
- 3 cloves garlic, minced, divided between filling and sauce
- ¼ cup fresh basil, torn (optional)
From the pantry
- 20 jumbo pasta shells · plus a few extra in case of tearing
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella · divided
- ¾ cup grated parmesan · divided
- 1 egg
- 1 can crushed canned tomatoes · 28-oz can
- 2 tbsp olive oil
- 1 tsp dried oregano
- salt · to taste
- black pepper