Winter’s here and we all want comfort food. My mother always had Ragu Pasta Sauce in her famous meat lasagna and my husband’s mother always used Ragu Pasta Sauce in her famous spinach stuffed shells. My husband taught me to cook the summer I was pregnant with our first child – funnily enough I didn’t cook much back then, even after working at the Food Network for 5 years. The spinach stuffed shells recipe that his mom taught him to make is one of our favorites. We like to make this on special occasions and our children really love it. I take pride in knowing that this is a comfort food recipe that my husband grew up on (even though we are both jewish, Italian food is a fave) and my version is just as delicious as his mother’s.
Ragu is a great way to warm up and enjoy time with friends and family. Did you know that there’s a story behind Ragu? A woman named Assunta Cantisano emigrated from Italy and settled in Rochester, NY. Later on, to help support her family, this single mom started selling sauce from her family’s recipe from her porch. The sauce was slowly simmered to add layers of flavor. And there are no artificial flavors, no artificial flavors and no high fructose corn syrup in Ragu’s pasta sauces. Made with farm grown ingredients, Ragu’s Pasta Sauces are affordable and the brand has been trusted since 1937. Want to learn more about Assunta’s amazing story? Go to Ragu.com.
Spinach Stuffed Shells Recipe
It’s pretty simple to make.Preheat oven to 375 degrees. Cook pasta shells, set aside. Line baking dish with 1/2 bottle of Ragu pasta sauce.
Let chopped spinach defrost (in a colander) and squeeze the water out.
Stir together spinach, cheese (reserving 1 cup cheese for topping), eggs, and spices. My 8 year old daughter helped to mix everything together.
Start filling shells with mixture (use a tablespoon). This can be a little time consuming.
Top with more sauce and cheese, bake for 35 minutes with a cover or foil.
Wear a funny chef’s hat and pose with your delicious dish.
- 2 jars of your favorite Ragu sauce
- 1 box stuffed pasta shells (cook according to box instructions)
- 1 box chopped frozen spinach - let it defrost and squeeze the water out
- 32 oz Part Skim Ricotta Cheese (the big tub)
- 2 cups shredded mozarella or Italian cheese blend
- 2 eggs
- 2 Tbsp basil
- 2 Tbsp parsley
- Salt to taste
- Black pepper to taste
- ½ a pinch of nutmeg
- Preheat oven to 375 degrees. Cook pasta shells, set aside. Line baking dish with ½ bottle of Ragu pasta sauce.
- Stir together spinach, cheese (reserving 1 cup cheese for topping), eggs, and spices.
- Start filling shells with mixture. Top with more sauce and cheese, bake for 35 minutes with a cover or foil.
- Recipe is adapted from the one on stuffed shells box.
Recipe is adapted from the one on stuffed shells box.
For more information: Go to www.ragu.com/products
Thank you to Ragu for sponsoring today’s post and inspiring me to pass on my family traditions.