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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Let cooked shells stand in cold water to prevent them from drying out. Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed |
2 (15-ounce) containers ricotta cheese |
1 cup (4 ounces) shredded parmesan, romano, and asiago cheese blend |
1 (0.4-ounce) envelope buttermilk ranch dressing mix |
2 large eggs, lightly beaten |
1/2 teaspoon pepper |
26 jumbo pasta shells, cooked |
4 cups marinara sauce |
1 cup (4 ounces) shredded mozzarella cheese |
1/4 cup chopped fresh basil |
Directions:
1. Drain spinach well, pressing between paper towels.
2. Stir together spinach and next 5 ingredients. Spoon mixture into cooked shells.
3. Spread half of marinara sauce in a lightly greased 13- x 9-inch baking dish. Arrange shells over sauce; top with remaining sauce.
4. Bake, covered, at 350° for 40 minutes. Uncover, and sprinkle with mozzarella cheese; bake 5 to 10 more minutes. Sprinkle with basil.
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