We have been making this dish at least once a month over the past years and my kids love it. It does use cheese, but since it is also loaded with spinach I am happy that the kids love it. K normally makes this or lasagna or pasta on the days I need a break from the kitchen. For my daughter’s party last week he decided to make lasagna and pasta while I made some calzones. He made such a big batch and the whole week was a pasta week for us.
The filling is a breeze to make. I used a big box of shells and I ended up stuffing them for around half an hour, but I was also taking pictures of each step. Do not overcook the shells as they tend to break while filling. I also used minimal cheese, feel free to use more or less according to need. Off to the recipe.
Look at all the spinach goodness .
- 12 oz box of jumbo shells (about 40 shells)
- 2 tsp olive oil
- 1/2 tsp cumin seeds (jeeragam)
- 4 garlic cloves
- 1 cup chopped onion
- 4 cups frozen spinach (thawed and squeezed)
- 2 cups ricotta cheese
- 1 cup mozarella cheese
- 2 cups marinara sauce or tomato sauce
- 1.5 cups cheese
- Do not overcook the shells.