Ingredients

The following ingredients have 4 Servings
  • 16 jumbo pasta shells
  • 2 teaspoons extra-virgin olive oil
  • 8 ounces baby spinach
  • 2 cloves garlic, finely chopped
  • 1 cup part-skim ricotta cheese
  • 8 ounces part-skim mozzarella, shredded
  • 1 egg, lightly beaten
  • 1 tablespoon chopped fresh basil
  • 1 1/2 cup marinara sauce
  • 2 tablespoons grated Parmigiano Reggiano

Instruction

  • Bring a large pot of salted water to a boil.
  • Add pasta shells and cook until al dente, about 10 minutes.
  • Drain well then toss with oil in a large bowl; set aside.
  • Preheat the oven to 375°F. Put spinach into a large skillet and drizzle with 1 to 2 tablespoons water.
  • Cover and cook over medium-low heat, tossing occasionally, until just wilted; drain well.
  • When cool enough to handle, squeeze to remove any excess water.
  • Chop spinach and transfer to a large bowl.
  • Add garlic, ricotta, mozzarella, egg and basil to make the filling.
  • Spread a few spoonfuls of marinara sauce in the bottom of a shallow baking dish large enough to hold the shells in a single layer.
  • Fill each shell with spinach mixture and arrange in the dish.
  • Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano.
  • Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.