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Instructions |
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For the Filling
Heat the olive oil in a large saute pan. Add the garlic and cook for 30 seconds before adding the spinach. Stir gently until the spinach is wilted and then drain the excess liquid from the pan. Combine the spinach in a bowl with the rest of the ingredients and stir gently to combine.
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For the Pasta
Cook the pasta shells in boiling water until they are just shy of al dente. You don’t want them to be fully cooked since they will continue to cook further in the oven. Drain and set aside.
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Pour the marinara sauce into the bottom of a casserole dish. Gently spoon the filling individually into each pasta shell and line along the bottom of the pan. You’ll want the shells to be fairly close together so that they don’t open up and spill the filling out into the dish. Once all the shells are in the pan sprinkle the top with the remaining parmesan cheese. (If you want it really cheese you can cover the top with shredded mozzarella ffffffff
Bake for 30-40 minutes or until the edges of the shells start to brown and the sauce is bubbly. Serve immediately.
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This dish makes enough filling for about 15 – 20 pasta shells. Depending on the size of the pan you’re using, I would make a few extra shells in case a few of them rip apart in the process. I also prefer to have the tops of my shells crispy, which is why I don’t pour the sauce over the top, but if you’re bothered by crispy pasta then feel free to add more sauce over top right before cooking.
)ffffffff(At this stage you can cover your dish in plastic wrap and keep in the freezer for up to a month. Whenever you need a quick meal just unwrap and throw it in the oven)
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Originally Submitted
2/10/2014
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