Spinach Stuffed Shells

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Spinach Stuffed Shells

Author: Philip Tucker

I love spinach, I love ricotta, and who doesn't love pasta? So I decided to just put this together with my take on it with seasonings and cheese! This is such an easy prep, store in the fridge for a day or 2, pop in the oven and dinner is served!

Ingredients

Filling

• 16oz Ricotta
• 1 Cup Shredded Mozzarella
• 1/2 Freshly Grated Parmesan
• 2 Tbsp Italian Seasoning
• 1.5 Tsp Garlic Powder
• 1.5 Tsp Onion Powder
• 6oz Spinach
• 1 Large Egg
• 1 Tsp Salt
• .5 Tsp Pepper

Additional Items

• 1 Box or 12oz Jumbo Pasta Shells
• Jar of Marinara Sauce (or make your own if you like, my sauce recipe will be coming soon)

Instructions

1. Cook the jumbo shells to near completion, remove when cooked and run under cold water
2. In a bowl combine the Ricotta, Mozzarella, Parmesan, Egg, and spices until throughly combined
3. In a pan with medium/low heat sauté spinach in butter until cooked
4. Remove spinach from pan, pat nearly dry, and finely chop
5. Add chopped spinach to bowl with cheese mixture
6. Preheat oven to 375
7. While oven is preheating, with a spoon or piping bag fill shells with mixture
8. In a casserole dish, grease the dish and add a layer of marinara
9. Place the shells on top of the sauce
10. Bake for 20 minutes
11. Let cool, and serve! Use remaining sauce if you'd like to top the shells
12. Optional: Top with freshly grated Parmesan