Ingredients

The following ingredients have 5 Servings
  • 25 jumbo pasta shells
  • 2 tablespoons extra virgin olive oil
  • 1 cup marinara sauce
  • ⅓ cup Parmesan, grated
  • 2 cups frozen spinach, thawed, drained and chopped
  • 2 cups part-skim ricotta
  • 1 egg, lightly beaten
  • 1 shallot, minced
  • 1 tablespoon thyme, minced
  • salt and pepper to taste

Instruction

  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil.
  • Add the pasta, as well as a generous amount of salt, and stir.
  • Cook the pasta until al dente, about 15 minutes.
  • Drain the pasta and toss with olive oil. Set aside.
  • Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
  • In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
  • Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
  • Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
  • Top the baking dish with a sprinkle of parmesan.
  • Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
  • Remove from the oven and allow to rest for 5 minutes before serving.