Baked Spinach Stuffed Pasta shells

    • 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
    • 1–1/2 tbsp olive oil
    • 2 tsp fresh garlic, minced
    • 4 cups (packed) fresh spinach leaves, roughly-choppe
    • 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 tbsp fresh basil, finely chopped
    • 1 tsp kosher salt
    • 1/2 tsp freshly-ground black pepper
    • 1–1/4 cups marinara sauce

    Preheat oven to 375 digress and cook pasta dente and drain. Step aside. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesa

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    This site uses Akismet to reduce spam. Learn how your comment data is processed.