Spinach and Ricotta-Stuffed Shells

Spinach and Ricotta-Stuffed Shells
Photo by Randy Mayor

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 ½ cups part-skim ricotta cheese
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg yolk
  • ¼ teaspoon salt
  • 24 cooked jumbo pasta shells
  • Cooking spray
  • + 5 more ingredients
    • ½ teaspoon dried oregano
    • ½ teaspoon onion powder
    • 1 garlic clove, minced
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 2 cups Basic Marinara, divided

Preheat oven to 350°. Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in pr...

View full recipe at My Recipes

Comments

Variations on Spinach and Ricotta-Stuffed Shells

  • Spinach-and-Ricotta Stuffed Shells
    • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
    • Salt and pepper
    • 1 large egg, lightly beaten
    • 2 cups shredded mozzarella
    • +5 other ingredients


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