This is one was pretty easy to make and it’s one of my husband’s favorites.
INGREDIENTS:
- 16 jumbo pasta shells
- 2 tsp extra virgin olive oil
- 1/2 lb baby spinach
- 2 cloves garlic
- 1/2 lb ricotta cheese
- 1/2 lb mozzarella cheese
- 1 egg, lightly beaten
- 1 tbsp chopped basil
- 1 1/2 cups of marinara sauce
- 2 tbsp grated parmesan
PREPARATION
Bring a large pot of water to a boil. Add shells and cook until al dente, about 10 minutes. Drain well then toss with oil and set aside. Preheat oven to 375 degrees. Put spinach into a large skillet and drizzle with a tablespoon or two of 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 parmesan. Cover with foil and bake until hot throughout, 20-30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.
Source: Whole Foods
Life Pretty Plain 