SPINACH & SUNDRIED TOMATO STUFFED JUMBO SHELLS Add a touch of elegance to your dinner with these Spinach & Sundried Tomato Stuffed Shells. Everyone at the table will enjoy the rich flavor of jumbo pasta shells stuffed with Parmesan and Mozzarella cheese, sundried tomatoes, and spinach. 8 Servings 30 minutesPrep Time 25 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 jar Bertolli® Olive Oil & Garlic Sauce 1 lb. Ricotta cheese 2 cups shredded mozzarella cheese (about 8 oz.),, divided 1/4 cup grated Parmesan cheese 3 eggs, slightly beaten 1 box (10 oz.) frozen chopped spinach,, thawed and squeezed dry 1/4 cup chopped sun-dried tomatoes packed in oil 1/8 tsp. ground black pepper 1 package (12 oz.) jumbo shells pasta,, cooked according to package and drained Directions Step 1: Preheat oven to 350°. Evenly spread 1 cup sauce in 9x13-inch baking pan; set aside. Step 2: Combine ricotta, 1 cup mozzarella, eggs, spinach, sundried tomatoes and pepper in large bowl. Fill shells with cheese mixture, and arrange in baking pan. Evenly top with remaining Sauce and 1 cup mozzarella cheese. Step 3: Cover with aluminum foil and bake 45 minutes. Uncover, bake additional 15 minutes, until sauce is bubbly and cheese has browned. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking