Ham and Spinach Stuffed Shells
Makes 6 servings
  • 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15-ounce) container ricotta cheese
  • 1 (8-ounce) package diced ham, drained
  • 1 (8-ounce) package shredded Italian cheese blend, divided
  • ½ cup chopped green onion
  • 1 large egg, lightly beaten
  • ¼ to ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic salt
  • 1 (26-ounce) jar alfredo sauce
  • 1 (12-ounce) box jumbo pasta shells, cooked according to package directions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large bowl, stir together spinach, ricotta, ham, 1½ cups cheese, green onion, egg, all pepper, and garlic salt.
  3. Spread ⅓ cup alfredo sauce in bottom of prepared pan. Fill pasta shells with spinach mixture, and place in prepared pan. Pour remaining alfredo sauce onto shells. Spray a piece of foil with cooking spray, and cover pan, spray side down.
  4. Bake for 30 minutes. Remove foil, and sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 10 minutes more. Let stand for 5 minutes before serving.
Kitchen Tip: A small spring-loaded ice cream scoop makes stuffing the pasta shells
quick and easy.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/ham-and-spinach-stuffed-shells-recipe/