I use this recipe when all the kids are home. We allow 1 box (1 pound) of jumbo shells to feed 5 people and this leaves enough for an extra small pan (about 12 shells) that I freeze for later.
I use foil pans for easy clean up. It’s not necessarily good for the environment but it makes it easy to do the dishes when we have large family dinners.
A half-steamer pan (approx 10×13 inches) holds about 24 shells and a 5×8 inch foil pan is about the right size for 12 shells.
For each 1 pound box of jumbo shells:
1/2 cup chopped onion
2 tsp butter
1 clove garlic, chopped
Saute and combine with the remaining ingredients
2 10oz packages of frozen chopped spinach, cooked. Squeeze the water out of it.
1 pound cottage cheese or ricotta.
4 oz shredded mozzarella
1/2 cup Parmesan cheese
4 eggs, slightly beaten
2 tsp lemon juice
1 tsp salt
1/4 tsp pepper
1 can spaghetti sauce
Shredded mozzarella to sprinkle on top
Stuff the cooked shells with about about 2 tablespoons of the filling. (I use a soup spoon to scoop the filling into the shells.) Spread spaghetti sauce in the bottom of a baking dish then arrange the stuffed shells in the pan. Spread more sauce over the shells and top with shredded mozzarella.
Bake at 350 for about 45 minutes, until bubbly.
If frozen, let thaw in the refrigerator and bake at 350 for about 45 minutes, until bubbly.
When I’m making one batch for us, I make my own shells. Manicotti shells