Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 20

    jumbo pasta shells ( about half a 12oz box)

  • 1

    24 oz jar marinara sauce

  • 2

    15 oz containers ricotta

  • 2

    cups baby spinach, chopped

  • 1/2

    cup grated parmesean

  • salt and pepper

  • 1

    cup grated mozzarella

Directions

Set an oven rack to the highest position and heat oven to 400. Cook the pasta according to the package directions, drain and run under cold water until cool. Spread the marinara sauce in the bottom of a large broiler proof baking dish. In a bowl, combine the ricotta, spinach, Parmesean, 1/2 tsp salt, and 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with salad.

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