Spinach & Ricotta Stuffed Pasta Shells
A quick, make ahead dish especially if you use a store-bought sauce such as Rao Marinara. The dish is much like lasagna but without the meat.
Ingredients
- 16 jumbo pasta shells Cook a couple of extra shells to allow for a few breaking while the pasta cooks.
- 1-1/2 Tbs. olive oil
- 2 tsp. fresh garlic minced
- 4 cups packed fresh spinach leaves, roughly-chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese plus more for serving
- 1 large egg
- 1 Tbs. fresh basil finely chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly-ground black pepper
- 1-1/4 cups marinara sauce I prefer Rao Marinara
Instructions
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in large skillet over medium-high heat. When oil begins to shimmer, add garlic and cook until it begins to brown, about a minute or two. Add spinach and cook, stirring occasionally, until leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from heat and let cool.
- In a mixing bowl, stir together spinach, ricotta, mozzarella, Parmesan, egg, basil, salt and pepper until thoroughly combined. Pour 1/2 cup of marinara sauce into bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of spinach/ricotta mixture, and place in baking dish.
- Cover with remaining sauce and bake covered with aluminum foil for 25 minutes. Remove foil and continue baking until top begins to brown and sauce begins to bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
- Recipe adapted from ForkKnifeSwoon.
