Spinach and Ricotta Stuffed Shells

Name: Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 16 pieces Pasta Shells (16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)); 1 tbsp Olive Oil (1–1/2 tbsp olive oil — up to 0.5); 2 tsp Garlic (2 tsp fresh garlic, minced); 4 cup Spinach (4 cups (packed) fresh spinach leaves, roughly-chopped); 12 oz Ricotta Cheese (12 oz skim-milk ricotta cheese); 1 cup Mozzarella Cheese (1 cup shredded skim-milk mozzarella cheese); ½ cup Parmesan Cheese (1/2 cup grated Parmesan cheese, plus more for serving); 1 piece Egg (1 large egg); 1 tbsp Basil (1 tbsp fresh basil, finely chopped); 1 tsp Kosher Salt (1 tsp kosher salt); ½ tsp Black Pepper (1/2 tsp freshly-ground black pepper); 1 cup Marinara Sauce (1–1/4 cups marinara sauce — up to 0.25)

Spinach and Ricotta Stuffed Shells - Dinner (European)

50 minEuropean

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
2Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
3In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
4Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.