Spinach and Ricotta Stuffed Shells

Time: 2 hours Servings: 6 Oven: 375F

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Ingredients

• 1 and 1/2 tbsp olive oil

• 2 tbsp garlic, minced

• 4 cups spinach, chopped

• 12 oz ricotta cheese

• 1 cup shredded mozzarella

• 1/2 cup parmesan, grated

• 1 tbsp basil, finely chopped

• 1 tsp salt

• 1/2 tsp black pepper

• 1 large egg

• 1 box jumbo shells

• 1 400ml can of pasta sauce

Instructions

1. In a pan on low-medium heat, add in olive oil, garlic and spinach. Cook 3-4 minutes then set aside to cool.

2. In a pot, cook the shells according to package directions, remove when 2 minutes shy of al-dente

3. In a bowl, combine ricotta, mozzarella, parmesan, basil, salt, pepper, egg and the cooked spinach mixture. Stir until all ingredients are incorporated.

4. Cover the bottom of a baking dish with some of the pasta sauce, until bottom is covered. Fill a bag with the ricotta filling and cut the corner to create a pipping bag. Fill all jumbo shells (once cooled) with some of the ricotta mixture and place over top of the pasta sauce in the dish.

5. Top the shells with some more pasta sauce and a sprinkle of parmesan cheese. Cover with foil and bake in the oven for 25min. Remove the foil, add some shredded cheese on top and bake uncovered for another 10-15 min.

https://video.wixstatic.com/video/07f716_3398cd3ab0594b3da07eb1855bafea71/480p/mp4/file.mp4

*Disclaimer - credit of this recipe goes to @traystewie