Stuffed shells with Cheese and Spinach
A recipe for a Meatless Monday
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A rich easy pasta dish as a side or as a entree
Ingredients
1 – 6 ounce large pasta shells, cooked
Filling: 1 ½ cup ricotta
1 cup fresh mozzarella
¼ cup parmesan
1 egg
1 teaspoon fresh garlic
Pinch of red pepper flakes
Pinch of fennel
Pinch nutmeg
1 cup cooked spinach, drain well then press all excess liquid out of the spinach
Salt and pepper to taste
4 cups marinara pasta sauce
Preparation
To prepare the filling combine the ricotta, spinach, ¾ cup mozzarella, the parmesan keeping 1 tablespoon for topping when assembled, egg, garlic, red pepper flakes, fennel and nutmeg. Season the mixture with salt and pepper to taste.
To assemble place 3 cups of marinara in a 9x13 pan prepared with a nonstick spray. Fill each shell with a heaping tablespoon of spinach filling. Arranging filled shells on the marinara then top with the remaining mozzarella and parmesan cheese.
Bake covered for 30 minutes at 375 degrees F. Remove the cover then add the 1 cup of marinara as a ribbon of sauce over the shells. Bake for another 10 minutes.
Allow to cool a little then serve.