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luckygardnr

I'll share my recipe, if you'll share yours, October 24, 2011

luckygardnr
12 years ago

Ricotta & Spinach Stuffed Shells

Serves 6 to 8

1 (12 oz) box jumbo shells

1 egg

16 oz ricotta cheese

1 cup grated Parmesan cheese, divided

1/2 tsp black pepper

10 oz chopped fresh spinach (or frozen, thawed and squeezed dry)

2 Tbsp chopped fresh basil

1/4 cup bread crumbs

1 jar pasta sauce of choice (I prefer a spicy option like arrabbiata sauce)

Bring a large pot of water to a boil. Cook shells according to package directions, drain and run under cold water. Set aside.

Preheat oven to 375ÃÂF

In a small bowl, lightly beat the egg. Then add ricotta, 1/2cup Parmesan, pepper, spinach, basil and bread crumbs.

In a 9x13-baking dish, spoon 1/2 cup marinara sauce over the bottom.

Spoon 2 to 3 tablespoons of ricotta mixture into each shell, and then place into the baking dish. Continue until all the ricotta has been used, aligning shells next to each other. Cover with remaining marinara sauce..

Cover pan with aluminum foil and bake for 30 minutes until hot and bubbling. Remove foil, sprinkle remaining Parmesan over the top and bake an additional 10 minutes, uncovered.

Allow to cool 5 minutes before serving.

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