There are a lot of variations on stuffed shells, manicotti, etc. I have yet to see one that involves ham though. I’m pretty excited to see such a unique recipe. It’s like a ham and cheese omelet, but it’s spinach ham and cheese stuffed shells.
If you’re feeding a lot of people, shells, manicotti, etc. are always a great option.
These spinach ham and cheese stuffed shells look like a delicious meal. It’s a great way to use up that Thanksgiving and Christmas ham. I don’t know about you all, but we always have a bunch of leftovers. We love food, but we eat like birds. I think we’re all too afraid of gaining weight. We’re a family of active ladies. What can I say?
Thanks to Brianne at Cupcakes and Kale Chips for this great recipe!
- 2 tbsp. olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 28 oz of crushed tomatoes
- ¼ tsp. kosher salt
- ¼ tsp. ground pepper
- 2 tbsp. of Italian seasoning
- 24 jumbo pasta shells
- 8 oz of spinach, chopped
- ¾ cup of diced ham
- 2 garlic cloves, minced
- ¼ tsp. of ground pepper
- 1 cup of part-skim ricotta cheese
- ½ cup of grated parmesan cheese
- Heat oil in a large pot over medium heat. Add garlic and onion and and cook. stirring for 15 minutes. Add tomatoes, Italian seasoning, salt and pepper, bring to a boil. Reduce heat to simmer, stirring occasionally, for 15 minutes. Set aside.
- Cook shells in boiling water for about 10 minutes. Don't cook all the way. Drain and rinse with cold water. Let cool.
- In a medium bowl, mix ricotta, ham, garlic, spinach, parmesan cheese, salt and pepper together and set aside.
- Reserve half of the sauce and pour the rest into a 13x9 baking dish.
- Stuff each shell with a heaping tbsp. of the cheese mixture and line them up side by side in the pan.
- Pour the remaining sauce over the shells. Spray a piece of tinfoil with non-stick spray, cover and cook on the upper rack of the grill for 20 minutes. Serving size: 3 shells.