Spinach and Ricotta stuffed shells
This recipe is SO good! Truth be told, my kid wasn't a fan, but she did eat the green out of the shells, just hates ricotta. Simple Spinach and Ricotta Stuffed Shells Serves 4 to 6 Ingredients: 25 jumbo pasta shells 2 tablespoons extra virgin olive oil 1 cup store bought marinara sauce 1/3 cup Parmesan, grated filling: 2 cups frozen spinach, thawed, drained and chopped 2 cups part-skim ricotta 1 egg, lightly beaten 1 shallot, minced (I used an onion) Added 3 cloves of garlic 1 tablespoon thyme, minced (didn't use) salt and pepper to taste Directions: 1. Preheat oven to 350°F. 2. Bring a large pot of water to a boil. 3. Add the pasta, as well as a generous amount of salt, and stir. 4. Cook the pasta until al dente, about 15 minutes. 5. Drain the pasta and toss with olive oil. Set aside. 6. Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat. 7. In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt ...