Spinach and Ricotta Stuffed Shells

I needed comfort food on Sunday, the weather is just so horrifically cold and I was craving a cheesy, gooey, carb laden meal.  Spinach and ricotta stuffed shells fit the bill perfectly.

I used two small boxes of frozen spinach, defrosted and drained.  I added one small container of ricotta cheese and the leftover herbed bechamel sauce from the pot pies.   All I had to do after that was boil up the noodles and stuff them.

I ladled a small amount of tomato sauce in the bottom of the pan and nestled the filled shells into the sauce.  Once I filled the pan with shells, I covered them with more tomato sauce and popped the dish into the oven to cook for 40 minutes.  After 40 minutes, I added two cups of mozzarella cheese and put the dish back in the oven for 10 minutes so the cheese would get nice and melted……YUM!

Absolutely totally and completely worth every single solitary calorie laden bite!

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