How to Make Stuffed Shells with Spinach

This recipe was an original recipe for homemade stuffed shells. When I learned that I was allergic to wheat, I had to modify all my homemade recipes to be gluten-free. These gluten-free stuffed shells are so tasty and easy to make. All the ingredients I recommend are natural and low-fat. Enjoy!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Any brand of brown rice large shells
• 8 oz. low-moisture part skim mozzarella cheese (any kind of mozzarella should work however, I typically use organic)
• 1/2 cup parmesan cheese
• 16 ounces part skim ricotta cheese (Sorrento brand is GF)
• 10 oz. package chopped frozen spinach
• 1 medium egg
• 16 oz. jar of all-natural tomato sauce
• A dash of powdered garlic, salt, pepper, and nutmeg.

1. Fill a pot with water and put over high heat on the stove until it's boiling. You might want to add salt to prevent any sticking that might occur. Dump the entire box of shells into the water and let cook for 15 minutes. While the shells are cooking, thaw the box of spinach, squeeze out as much liquid as possible and place in a large mixing bowl. Mix in the remaining ingredients until well blended. Coat the bottom of a baking dish (I prefer a glass baking dish) with some of the sauce. Set aside.

2. When 15 minutes is up, drain the shells in a colander and rinse the shells in cold water. Let them drain and cool completely before stuffing.

3. 
    

   Using a teaspoon, stuff each shell with the cheese mixture. Place the stuffed shells on top of the sauce coated baking dish. Coat the shells with the remaining sauce. Cover the baking dish loosely with foil. Bake in the oven at 350 degrees until the cheese starts to bubble.

Tips & Warnings

• Add some shredded mozzarella cheese to the top of the shells before baking.
• Make sure not to stuff the shells until they are completely cooled.