Cook Time: Approximately 1 hour and 15 minutes
Serving Size: This recipe makes about 6-8 servings
Here's a recipe for Spinach and Ricotta Stuffed Shells that you might enjoy:
Ingredients:
1 package (12-14 oz) jumbo pasta shells
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bag (6 oz) fresh baby spinach, chopped
2 cups ricotta cheese
1 cup grated Parmesan cheese
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
1 cup shredded mozzarella cheese
Instructions:
Preheat your oven to 375°F.
Cook the jumbo pasta shells according to the instructions on the package. Drain them and set them aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for about 3-4 minutes, or until the onion is translucent.
Add the chopped spinach to the skillet and cook until wilted, stirring occasionally. Remove the skillet from the heat and let the mixture cool for a few minutes.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, and black pepper. Add the cooled spinach mixture to the bowl and stir everything together.
Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Stuff each cooked shell with a spoonful of the spinach and ricotta mixture, then place the shells in the baking dish, open side up.
Pour the remaining marinara sauce over the top of the stuffed shells, then sprinkle the shredded mozzarella cheese over the sauce.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!