Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 20

    jumbo pasta shells (about half a 12-ounce box)

  • 1

    24-ounce jar marinara sauce

  • 2

    15-ounce containers ricotta

  • 2

    cups baby spinach, chopped + any other veggie you want to sneak in (carrots, green beans, etc.)

  • 1/2

    cup grated Parmesan (2 ounces)

  • kosher salt and black pepper

  • 1/2

    cup grated mozzarella (4 ounces)

  • green salad (optional)

Directions

1.Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool. 2.Spread the marinara sauce in the bottom of a large broilerproof baking dish. 3.In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. (Puree it all together if you add additional veggies.) 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. 4.Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

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