Spinach and Ricotta Stuffed Shells
Description
This dish is great for company but it is so good you won't want to wait to invite people over to enjoy it. Serve it with a light salad and warm, crusty bread.
Ingredients
16 jumbo pasta shells plus extra shells to allow for a few breaking
1-1/2 T. olive oil
3 t. fresh garlic, minced
4 c. packed fresh spinach leaves, chopped
12 oz. skim-milk ricotta cheese
1 c. shredded skim-milk mozzarella cheese
1/2 c. grated Parmesan cheese, plus extra for serving
1 large egg
2 T. fresh basil, chopped
1 t. kosher salt
1/2 t. freshly ground black pepper
1 1/2 c. marinara sauce
Directions
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Preheat oven to 375 degrees. Grease an 8x8 inch baking dish.
Cook shells al dente, according to package directions. Drain and set aside.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. When the oil starts to shimmer, add garlic and cook until it begins to brown, about a minute or two. Add 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 cool.
In a mixing bowl, stir together spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, salt and pepper until thoroughly combined.
Pour 1/2 cup marinara sauce into the bottom of the baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, then place in the baking dish.
Cover with the remaining sauce. Bake covered with tin foil for 25 minutes.
Remove foil and continue baking until the top begins to brown and the sauce begins the bubble, about 10 to 15 minutes.
Serve warm. Garnish with more Parmesan cheese.
4 servings