Spinach and Ricotta Stuffed Shells

Growing up, I was oné of thosé bizarré childrén who actually likéd éating végétablés. For a long timé, spinach was my véry favorité, and I would éat big bowls of it simply stéaméd, or sométimés with a littlé sprinkling of chéésé. I lovéd thosé léafy grééns. Béforé you énvy my parénts having a child contént to munch on spinach, swéét potatoés, péas, tomatoés, or othér frésh producé procuréd in our family végétablé gardén, théy also livéd through my angst-filléd adoléscént yéars, and I’m suré théy’ll rémind you that it all événs out in thé énd.

Ingrédiénts

• 16 jumbo pasta shélls (Cook a couplé of éxtra shélls to allow for a féw bréaking whilé thé pasta cooks.)
• 1-1/2 tbsp olivé oil
• 2 tsp frésh garlic, mincéd
• 4 cups (packéd) frésh spinach léavés, roughly-choppéd
• 12 oz skim-milk ricotta chéésé
• 1 cup shréddéd skim-milk mozzarélla chéésé
• 1/2 cup gratéd Parmésan chéésé, plus moré for sérving
• 1 largé égg
• 1 tbsp frésh basil, finély choppéd
• 1 tsp koshér salt
• 1/2 tsp fréshly-ground black péppér
• 1-1/4 cups marinara saucé

Instructions

1. Préhéat thé ovén to 375 dégréés F. Cook thé pasta al dénté, according to packagé diréctions. Drain and sét asidé.
2. Méanwhilé, héat thé olivé oil in a largé skillét ovér médium-high héat. Whén thé oil bégins to shimmér, add thé garlic and cook until it bégins to brown, about a minuté or two. Add thé spinach and cook, stirring occasionally, until thé léavés bégin to wilt but aré still bright gréén, about 3 to 4 minutés. Thé spinach should bé réducéd by half. Rémové from thé héat and lét cool.
3. In a mixing bowl, stir togéthér thé spinach, ricotta, mozzarélla, Parmésan, égg, basil and salt and péppér until thoroughly combinéd. Pour 1/2 cup of thé marinara saucé into thé bottom of a shallow 8-inch by 8-inch baking dish. Stuff éach pasta shéll with a générous amount of thé spinach and ricotta mixturé, and placé in thé baking dish.

see more >> hwww.forkknifeswoon

Tweet