Ricotta Stuffed Shells
Description
This vegetarian pasta dish just may be the best recipe ever. It's so good, it gets a 5 star rating.
Ingredients
16-20 jumbo pasta shells
2 T. olive oil
4 cloves garlic, minced
4 c. packed fresh spinach leaves, roughly chopped, drained well and dry
32 oz. ricotta cheese, high quality with less moisture
1 c. mozzarella cheese, shredded
1 c. grated Parmesan cheese
2 large eggs, beaten
1 t. onion powder
1 t. dried Italian herbs
1/2 t. dried parsley
1/2 t. dried basil
1 t. kosher salt
1/2 t. freshly ground black pepper
3 c. marinara sauce, divided
fresh basil and grated Parmesan cheese, for garnish
Directions
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Preheat oven to 375 degrees.
Cook shells in well salted water until al dente according to package directions, 9-14 minutes; drain; set aside. Do not overcook.
In a large skillet over medium-high heat, add olive oil; when it starts to shimmer, add garlic; cook until it begins to brown, about 1 minute. Add chopped spinach; stir; cook until it begins to wilt, about 3 - 4 minutes. Remove from heat; let cool.
In a large bowl, stir together cooked spinach, ricotta, mozzarella and Parmesan cheeses, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt and pepper until thoroughly combined.
Pour 1 c. marinara sauce into the bottom of a 9 x 13 baking dish.
Stuff each pasta shell with a good amount of the spinach and cheese mixture; arrange them in the baking dish. Cover with the remaining marina sauce; cover with aluminum foil. (Using a piping bag makes it easier to fill the shells.)
Bake 25 minutes; remove foil; bake until top begins to brown, about 10 - 15 minutes.
Serve warm, garnished with fresh basil and grated Parmesan cheese.
6 servings.