"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach and Ricotta Stuffed Shells Recipe

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This recipe for Spinach and Ricotta Stuffed Shells, by , is from Dinner's Ready Enjoying Life One Meal at a Time!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret Forte


 1 box jumbo pasta shells
 11/2 tbsp olive oil
 2 tsp fresh garlic, minced
 3 or 4 Frozen spinach pucks (thawed and drained)
 container of ricotta cheese
 1 cup shredded skim-milk mozzarella cheese
 1/2 cup grated Parmesan cheese, plus more for serving
 1 large egg
 1 tbsp fresh basil, finely chopped
 1 tsp salt
 1/2 tsp freshly-ground black pepper
 11/4 cups tomato sauce

Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
Meanwhile, in a Skillet saute spinach with oil and galic just to get coated. (about 3 minutes) remove from heat and let cool
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan




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