Ingredients: |
Ingredients: 16 Jumbo Pasta Shells (Cook a couple extra shells to allow for breaking.)
1- 1½ T Olive Oil
2 tsp Fresh Garlic, minced
4 c (packed) Fresh Spinach Leaves, roughly chopped
12 oz Skim-Milk Ricotta Cheese
1 c Shredded Skim-Milk Mozzarella Cheese
½ c Grated Parmesan Cheese, plus more for serving
1 lg Egg
1 T Fresh Basil, finely chopped
1 tsp Salt
½ tsp Ground Black Pepper
1- 1¼ c Marinara
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Directions: |
Directions:Preheat oven to 375ºF. Cook the pasta al dente, according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to simmer, add the garlic and cook until it begins to brown about a minute or two (2). Add the spinach and cook,stirring occasionally, until the leaves begin to wilt but are still bright green, about 3-4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until thoroughly combined. Pour ½ cup of the marinara sauce into the bottom of a shallow 8x8 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 to bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan. |
This recipe for Stuffed Shells is from