Spinach and Ricotta-Stuffed Shells

By raegrifftie

Ingredients

• 2 cups Basic Marinara, divided
• Cooking spray $
• 2 1/2 cups part-skim ricotta cheese $
• 1/2 cup (2 ounces) grated fresh Parmesan cheese $
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt $
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 large egg yolk $
• 1 garlic clove, minced $
• 24 cooked jumbo pasta shells

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.