Spinach & Ricotta Stuffed Shells

Nick was out of town for work again, so I thought I’d treat myself to an awesome pasta dish with tons of flavor and cheese. He’s super sad he missed this one!

INGREDIENTS

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 12 Jumbo pasta shells
10 oz. fresh spinach, sautéed until bright green
15 oz. ricotta cheese
½ cup parmesand cheese
1 egg
½ tsp salt
½ tsp pepper
26 oz tomato sauce
1 cup mozzarella cheese, shredded
Fresh basil to garnish

 

DIRECTIONS

  • Preheat oven to 350 degrees.

  • Cook 12-16 jumbo pasta shells according to the package.

  • Sauté the spinach with just a splash of olive oil until slightly wilted and bright green. Set aside to cool.

  • In a medium bowl, combine ricotta, parmesan, salt, pepper, and egg.  Mix weel until combined.  Add the spinach and mix all together. Refrigerate until you’re ready to stuff the shells.

  • Drain the pasta.  Add about 1 ½ cups of the tomato sauce to the bottom of the baking dish.  Divide the ricotta and spinach mixture among the pasta shells.  Top with additional sauce and sprinkle with mozzarella.

  • Bake for 30 minutes or until cheese is fully melted.  Sprinkle fresh basil on top to serve.

Dinner, VegetarianMarie KellyMilford Kitchenpasta, shells, cheese, italian, how to make stuffed shells, stuffed shells, ricotta, tomatoComment