Spinach and Ricotta-Stuffed Shells

By nanasally4

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 and black pepper
• 1/2 cup grated mozzarella (4 ounces)
• green salad (optional)

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from realsimple.com

Preparation

Step 1

Directions

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.