ricotta stuffed shells

got to try another good recipe a few weeks ago


spinach and ricotta stuffed shells

Ingredients

  • 20 jumbo pasta shells (about half a 12-ounce box)
  • 24-ounce jar marinara sauce
  • 15-ounce containers ricotta
  • 2 cups baby spinach, chopped
  • 1/2 cup grated Parmesan (2 ounces)
  • kosher salt and black pepper
  • 1/2 cup grated mozzarella (4 ounces)

Directions

  1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.
  2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
  3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.
  4. Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
  5. Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. 



it was way yum!
and will make awesome leftovers!

have you guys tried anything awesome lately?


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