Sensational Spinach Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A recipe modified from the back of the Barilla shells box. My favorite change is using Ricotta instead of ground beef. Yumm. Ingredients:
12 ounces jumbo pasta shells |
3 tablespoons olive oil |
12 ounces frozen chopped spinach, thawed and squeezed dry |
1 1/2 cups onions, finely chopped |
2 garlic cloves, minced |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon nutmeg |
1/2 cup parmesan cheese |
1 lb ricotta cheese |
2 eggs |
1 (26 ounce) jar pasta sauce |
1/2 cup mozzarella cheese, shredded |
Directions:
1. Cook shells according to package directions.
2. Meanwhile, in a large skillet over meium-high heat, cook oil, spinach, onion, and garlic; add about 1/2 cup of the pasta water (or more if needed) so the ingredients will blend easily. Cook until the onion is soft, about 5 minutes. Add seasonings. Turn off heat and let mixture start to cool. Stir in Parmesan, Ricotta, and eggs.
3. Pour 1 cup of pasta sauce in 13x9-inch dish.
4. Fill shells with spinach mixture. I used a 1 1/2 cookie scoop. Pour remaining sauce over or around shells; sprinkle with mozzarella cheese. Cover with foil and bake at 350 for 30 minutes or until heated through. Or cover with plastic instead of foil and microwave 8 minutes or so on HI.
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