Spinach and Ricotta Stuffed Shells
Description
If you are looking for a vegetarian meal that is both delicious and satisfying, look no further. This Italian dish is filling and comforting and so easy to make. Serve with a salad and crusty bread or garlic bread.
Ingredients
16 jumbo pasta shells + extra to allow for breakage
1-1/2 T. olive oil
2 1/2 t. fresh garlic, minced
4 c. fresh, packed spinach leaves, roughly-chopped
12 oz. skim-milk ricotta cheese
1 c. shredded skim-milk mozzarella cheese
1/2 c. grated Parmesan cheese, + more for serving
1 large egg
1 T. fresh basil, finely chopped
1 t. kosher salt
1/2 t. freshly-ground black pepper
1-1/4 c. marinara sauce
Directions
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Preheat oven to 375 degrees.
Cook pasta 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 garlic; cook until it begins to brown, about a minute or 2. Add spinach and cook, stirring occasionally, until leaves begin to wilt but are still bright green, about 3 - 4 minutes. Spinach should be reduced by half. Remove from heat; cool.
In a mixing bowl, stir together spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup marinara sauce into the bottom of a shallow, greased 8x 8 inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture; place in the baking dish.
Cover with the remaining sauce; bake covered with aluminum foil 25 minutes. Remove the foil; continue baking until top begins to brown and the sauce begins the bubble, another 10-15 minutes.
Serve warm garnished with Parmesan cheese.
4 servings