Spinach Stuffed Shells
Baked jumbo pasta shells stuffed with a mix of ricotta, spinach, parmesan, pecorino, garlic and mozarella cheese smothered in tomato sauce. Yum!
Carol Thames, Annapolis, Md., All You
- Salt and pepper
- 1 box (12 ounce) jumbo shell pasta
- 15 ounces ricotta
- 1 box (10 ounce) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup Parmesan, grated
- 1/4 cup pecorino, grated
- 1 large clove garlic, minced
- 1 tablespoon chopped parsley
- 4 cups mozzarella, shredded
- 1 large egg, beaten
- 5 cups jarred tomato sauce (about 2 24-oz. jars)
Preparation time 35mins
Cooking time 35mins
Adapted from myrecipes.com
Preheat oven to 400°F.
In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.
In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.
Spread half of tomato sauce in a 9-by-13-inch dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling.
Let stand 5 minutes; serve and enjoy!