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Spinach and Ricotta-Stuffed Shells Recipe

   
 

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     Spinach and Ricotta-Stuffed Shells

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 min
Ingredients
20 jumbo pasta shells (1/2 12 oz box)
1 24 oz jar marinara sauce
2 15 oz containers ricotta
2 cups baby spinach, chopped
1/2 cup grated Parmesan (2 oz)
Kosher salt & peppa
1 cup grated mozzarella (4 oz)
 
Instructions
Heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water.
Spread the marinara sauce in the bottom of a large baking dish
In a bowl, combine the ricotta, spinach, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 min
Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 min.


Originally Submitted 4/30/2010





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