Spinach and Ricotta Stuffed Shells
Description
This is a wonderful no meat dish that can be easily made for a weeknight dinner. You won't even miss the meat, it is so good! Serve with a side salad and crusty bread.
Ingredients
16 jumbo pasta shells, plus a few extra shells to allow for a few breaking
1 1/2 T. olive oil
3 t. fresh garlic, minced
4 c. fresh spinach leaves, roughly chopped, packed
12 oz. skim-milk Ricotta cheese
1 c. shredded skim-milk Mozzarella cheese
1/2 c. grated Parmesan cheese, plus extra for garnish
1 large egg
1 1/2 T. fresh basil, finely chopped
1 t. kosher salt
1/2 t. freshly ground black pepper
1-1/4 c. marinara sauce, homemade or store bought
chopped parsley, for garnish, optional
Directions
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Preheat oven to 375 degrees. Spray an 8x8 inch baking dish with non-stick cooking spray.
Cook shells al dente, according to package directions. Drain; set aside.
Heat olive oil in a large skillet over medium-high heat. When oil begins to shimmer, add the garlic; cook until it begins to brown, about 1-2 minutes. Add the spinach and cook, stirring occasionally, until it begins to wilt but is still bright green, about 3 - 4 minutes. Spinach should be reduced by half. Remove from the heat; cool.
In a mixing bowl, stir together cooled spinach, Ricotta, Mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined.
Pour 1/2 cup of the marinara into the bottom of the baking dish. Stuff each shell with a good amount of the spinach/ricotta mixture; place in the baking dish.
Cover with the remaining marinara; cover with aluminum foil; bake 25 minutes. Remove foil and continue baking until the top begins to brown and the sauce begins the bubble 10-15 minutes.
Serve warm sprinkled with grated Parmesan and chopped parsley, if desired.
Serves 4.