Spinach and ricotta stuffed shells. Very fast and delicious recipe. Adapted from http://www.forkknifeswoon.com
Makes 4 servings
Makes 4 servings
Ingredients:
- 16 jumbo pasta shells , uncooked
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 4 cups fresh spinach leaves,chopped
- 12 oz (360 g) ricotta cheese
- 1 cup (250 g) shredded mozzarella cheese
- 1/2 cup (125 g) grated Parmesan cheese
- 1 large egg,beaten
- 1 tablespoon freshly chopped basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups (310 g) marinara sauce
Cooking Method:
- Preheat your oven to 375 F (190 C) .
- Cook pasta,according cooking instruction and set aside.
- In a large nonstick skillet,heat olive oil over medium-high heat.Add minced garlic and cook,stirring,until browned.
- Add chopped spinach leaves and cook , stirring occasionally , until leaves begin to wilt ,for about 3-4 minutes.
- Remove from the heat,set aside and allow to cool.
- In a mixing bowl,combine spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and black pepper. Stir well and set aside.
- Pour half cup of marinara sauce into the bottom of shallow baking sheet.
- Stuff each cooked pasta shell with ricotta mixture.Place in prepared baking sheet.
- Cover stuffed pasta shells with remaining marinara sauce,then cover with aluminum foil.
- Bake in preheated oven for 25 minutes.
- Remove aluminum foil and bake for a further 10-15 minutes or until the top begins to brown and the sauce begins the bubble.
- Sprinkle with Parmesan cheese and serve.
- 7:10:00 PM
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