Tuesday, November 3, 2015

Spinach and Ricotta Stuffed Shells



Ingredients:
Jumbo Shells
Extra Virgin Olive Oil
2-3 cloves minced Garlic
4 cups chopped Baby Spinach
12 ounces part skim Ricotta Cheese
1 cup shredded part skim Mozzarella Cheese (plus more for topping)
1/2 cup grated Parmesan Cheese
1 large Egg
4-6 leaves finely chopped Basil
Salt and Pepper for taste
1 jar Marinara Sauce
Crushed Red Pepper
Italian Seasoning
Aluminum Foil

Directions:
Preheat oven to 375F.

Pasta:
Cook shells according to directions. Drain and set aside. Be careful not to break shells.
Sauce:Heat in sauce pan over medium heat. Add crushed red pepper and Italian seasoning to your liking. Pour just enough sauce to cover bottom of 9"x12" glass baking dish.

Filling:
Heat olive oil in skillet over medium heat. Add garlic and let simmer until brown. Saute spinach for ~3-4 minutes. Remove from heat and let cool.

In a mixing bowl, stir together spinach, ricotta, mozzarella, Parmesan, egg, basil, salt and pepper. Stuff each shell with mixture and create a single layer of shells in baking dish. Cover with the remaining sauce.

Cover dish with aluminum foil and bake for 25 minutes. Remove foil, add a layer of shredded mozzarella, and back for another 10 minutes.

Enjoy with your favorite wine :)