Spinach and Ricotta Stuffed Shells

By Arnette

Easy make-ahead vegetarian dish.
Serve with grilled salmon, steak or chicken. They are also great as a main course.

Ingredients

• One 12-oz package large pasta shells, cooked in boiling salted water for 5 minutes and drained.
• 1 tb. olive oil as needed
• 1 tb. unsalted butter
• 1/2 cup finely chopped onion
• One 16 oz. packaged frozen chopped spinach, defrosted and squeezed dry.
• 1/8 tsp. ground nutmeg
• 1 tsp. salt
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup ricotta cheese
• 1 large egg, beaten
• 1 cup freshly grated Romano cheese
• 1 1/2 to 2 cups Marinara Sauce, your choice.
• 1/2 cup shredded mozzarella cheese.

Details

Servings 10
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

1. Toss the hot shells with the olive oil to prevent sticking and set aside.

2. In a medium size skillet, melt the butter over medium heat and add the onion, and cook, stirring, until softened, 4 to 5 minutes. Add the spinach, nutmeg, salt, and pepper and cook until the spinach is heated throught and there is no longer any liquid in the bottome of the pan, about 3 minutes.

3. In a large bowl, stir together the ricotta, eggs, and 1 cup of the Romano Cheese. Stir in the spinach mixture until throughtly blended.

4. coat the bottom of a 13 x 9-inch baking pan with nonstick cooking spray and spread 1 cup of the marinara sauce over the bottom.

5. Stuff each of the shells with 2 to 3 tablespoons of the riacotta-spinach mixture and set in pan, filling side up.Cover shells with the remaining sauce and sprinkle with the remaining 1/2 cup romano and the mozzarell.

* Diva Do-Ahead. At this point you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Deforst and let come to room temperature before continuing.

6.Pre-heat the oven to 350 degrees. Bake the shells until heated throught and the cheese is golden brown, 30 to 40 minutes