Friday, May 20, 2011

Spinach and Ricotta Stuffed Shells

20 jumbo pasta shells (about half a 12 oz box)
1 24oz jar marinara sauce
2 15oz containers ricotta
2 cups baby spinach, chopped
1/2 cup grated parmesan
salt & pepper
1 cup grated mozzarella (I used shredded, and probably only 1/2 cup)

-Set oven rack to the highest position and heat oven to 400. Cook the pasta according to the package directions; drain and run under cold water until cool.

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

-In a bowl, combine the ricotta, spinach, parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.

-Increase the beat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.

Posted by: Tabitha

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