Food & Drink Magazine

Spinach and Ricotta Stuffed Shells

By Peaceloveorganicmom
Spinach and Ricotta Stuffed ShellsThis dinner is easy to make and a nice alternative to a traditional spaghetti night. It vegetarian which makes it low cost and is packed with nutritious spinach and cheeses for protein.
16 jumbo pasta shells (I squeezed in a few more by using a 13x9 baking dish)
2 teaspoons olive oil
1/2 pound baby spinach
2 cloves garlic, finely chopped
1/2 pound part-skim ricotta cheese
1/2 pound part-skim mozzarella cheese, grated
1 egg, lightly beaten
1 tablespoon chopped basil
1 1/2 cups marinara sauce
2 tablespoons grated Parmesan cheese
Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions or about 10 minutes. Drain then toss with oil in a large bowl and set aside.
Preheat oven to 375°F. Put spinach into a large skillet and drizzle with a tablespoon or two of water. Cover and cook over medium-low heat, tossing occasionally, until just wilted (drain well). When spinach has cooled slightly, squeeze to remove any excess water. Chop spinach and transfer to a large bowl. Add garlic, ricotta, mozzarella, egg and basil to create the filling.
Spread marinara sauce to cover bottom of a shallow baking dish large enough to hold the shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with Parmesan Cheese. Cover with foil and bake about 20 to 30 minutes, then uncover and continue baking shells turns golden brown color.
Recipe Adapted from the following:

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