Spinach-and-Ricotta Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly. Ingredients:
24 jumbo pasta shells |
1 15-oz. container ricotta |
2 cups shredded mozzarella |
1/2 cup shredded parmesan |
1 10-oz. package frozen chopped spinach, thawed and squeezed dry |
1 large egg, lightly beaten |
salt and pepper |
1 teaspoon italian seasoning |
pinch of ground nutmeg |
1 26-oz. jar spaghetti sauce |
Directions:
1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.
3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.
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