Spinach & Ricotta-Stuffed Shells

By Dianewaldron

Prep Time: 20 minutes
Total Time: 45 minutes

Ingredients

• 20 Jumbo Pasta Shells (about half a 12 oz. box)
• 1 24-oz. Jar Marinara Sauce
• 2 15-oz. containers Ricotta
• 2 Cups baby Spinach, chopped
• 1/2 Cup Parmesan (2 oz.), grated
• Kosher Salt and Black Pepper
• 1 Cup Mozzarella (4 oz.)
• Tip: Add extra vegetables, such as chopped cooked green beans, broccoli, or asparagus, and fold them into the ricotta mixture along with the spinach.

Details

Servings 4

Preparation

Step 1

Set an oven rack to the highest position and heat oven to 400 degrees. 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, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the 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 a green salad, if desired.