Spinach and Ricotta Stuffed Pasta Shells with Tomato-Basil Sauce

Jumbo pasta shells filled with a creamy, garlicky spinach and ricotta mixture, baked in a rich tomato-basil sauce for a comforting Italian dinner.

Ingredients

• 2 1/2 cups Pasta Sauce
• 12 large shells Pasta
• 5 oz, chopped Spinach
• 300g Whole Milk Ricotta Cheese
• 1/2 cup, grated Parmesan Cheese
• 1 large Large Egg
• 3 cloves, minced Garlic
• 1/4 cup, chopped Fresh Basil
• 1/2 tsp Dried Oregano
• To taste Salt and Black Pepper
• Pinch Red Pepper Flakes

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
3. While the pasta cooks, in a large bowl, combine ricotta cheese, spinach, half of the parmesan cheese, egg, garlic, fresh basil, oregano, red pepper flakes, salt, and black pepper. Mix well.
4. Spread a thin layer (about 1 cup) of pasta sauce in the bottom of a 9x13 inch baking dish.
5. Stuff each pasta shell generously with the ricotta mixture.
6. Place the stuffed shells on top of the sauce in the baking dish.
7. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining parmesan cheese.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and lightly golden and the sauce is bubbly. Let stand for 5 minutes before serving.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner