Recipe Home > Main Dishes > Spinach and Ricotta Stuffed Shells





Spinach and Ricotta Stuffed Shells

1

1 made it | 1 review | 0 photos
Source: https://www.forkknifeswoon.com/spinach-and-ricotta-stuffed-shells/#tasty-recipes-17160


Serves
4
Prep
15
Cook
35
Spinach and Ricotta Stuffed Shells

A quick sauteed spinach combined with creamy ricotta and mozzarella cheeses, all tucked in to extra-large pasta shells and baked to bubbly goodness!


Ingredients


16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)


11/2 tbsp olive oil


2 tsp fresh garlic, minced


4 cups (packed) fresh spinach leaves, roughly-chopped


12 oz skim-milk ricotta cheese


1 cup shredded skim-milk mozzarella cheese


1/2 cup grated Parmesan cheese, plus more for serving


1 large egg


1 tbsp fresh basil, finely chopped


1 tsp kosher salt


1/2 tsp freshly-ground black pepper


11/4 cups marinara sauce


Directions


Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.


Meanwhile, 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.


In 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.


Cover 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.


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Reviews 1



JayS
0

July 4, 2020
Simple to make and good tasting. I will make again.




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