Stuffed Shell Casserole

I think that this is my favorite casserole!

(Actually, I say that about every casserole, but I REALLY do love this one.)

You can make it with ANY kind of pasta. Not just medium-sized shells.

I made it with spaghetti squash (pictured below) and it was just as amazing.

The weather hasn't been very Christmassy, but if you'd like some delish comfort food, you really need to get cozy with this casserole!

Stuffed Shell Casserole

1 lb pasta (usually medium-sized shells or 1 spaghetti squash)
15 oz ricotta cheese
2-3 garlic cloves, minced
2 cups frozen spinach (from a bag, not box), broken up
1 egg
salt & pepper
1 cup shredded Italian cheese (like mozzarella), divided
1 jar of your favorite tomato sauce

Preheat oven to 350.
Bring water in your favorite stock pot to a boil and cook pasta until al dente (or bake your spaghetti squash like a butternut squash here until tender).
Meanwhile, mix ricotta, garlic, spinach, egg, salt & pepper, and 1/2 cup cheese in a large bowl.
Spray a 13x9 casserole dish with cooking spray. Pour half the jar of sauce in the dish, spread to cover the entire bottom.
When the pasta (or squash) is cooked, add to the ricotta mixture and stir. Pour all of the ricotta/ pasta mixture on top of the sauce. Top the casserole with the remaining sauce and the remaining 1/2 cup of cheese.
Bake for 30 minutes until the center is hot and the cheese is bubbly.
ENJOY!

I hope that you enjoy this SUPER EASY DELISH casserole as much as I do!! Its perfect for unexpected dinners with the family this holiday season.

xoxo Sam