Spinach and Ricotta-Stuffed Shells

By Hklbrries

Tip: Supercharge these shells by adding extra vegetables. Chop up cooked green beans, broccoli, or aspagarus and fold them into the ricotta mixture along with the spinach.

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
• 1/2 cup grated Parmesan (2 ounces)
• Kosher salt
• Black pepper
• 1/2 cup grated mozzarella (4 ounces)
• Green salad (optional)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 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 to cool.

Spread the marinara sauce in the bottom of a large broilerproof baking dish.

In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.

Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.

Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

Nutrition Information:
Per serving
794 calories
47 g fat (24 g saturated fat)
141 mg cholesterol
1,390 mg sodium
44 g protein
49 g carbohydrates
9 g sugar
5 g fiber
3 mg iron
798 mg calcium