Ricotta Stuffed Shells
Description
Make dinner memorable with this 5 star recipe. It's the perfect dish to bring to a potluck or get together or just to serve your own family at home.
Ingredients
16-20 jumbo pasta shells
2 T. olive oil
4 cloves garlic, minced
4 c. packed fresh spinach leaves, roughly chopped
32 oz. ricotta cheese
1 c. mozzarella cheese, shredded
1 c. grated parmesan cheese, plus more for serving
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.
Place a large saucepan with well salted water over high heat; bring water to a boil; cook pasta al dente, according to package directions. Drain; set aside.
In a large skillet over medium-high heat, add 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; cool.
In a bowl, stir together cooked spinach, ricotta, mozzarella, Parmesan, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt and pepper until thoroughly combined.
Pour and spread out 1 c. marinara sauce into a 9x13 baking dish.
Stuff each pasta shell with a good amount of spinach and cheese mixture; place in the baking dish. Pour in the remaining marina sauce. Cover with aluminum foil.
Bake for 25 minutes. Remove foil; bake until the top begins to brown, about 10-15 minutes.
Serve warm, garnished with grated Parmesan cheese.
6 servings.