Serve these hearty Ham and Spinach Stuffed Shells with a side of your favorite salad.
Ham and Spinach Stuffed Shells
Makes 6 servings
Ingredients
- 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
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large bowl, stir together spinach, ricotta, ham, 1½ cups cheese, green onion, egg, all pepper, and garlic salt.
- 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.
- 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.
Notes
Kitchen Tip: A small spring-loaded ice cream scoop makes stuffing the pasta shells
quick and easy.
quick and easy.
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