Spinach and Ricotta Stuffed Shells

Large pasta shells filled with a creamy spinach and ricotta mixture, baked in tomato sauce. A delicious and satisfying vegetarian dinner.

Ingredients

• 1/2 box (375g) Pasta shells
• 15 oz Whole milk ricotta cheese
• 8 oz, finely chopped Cremini mushrooms
• 10 oz, thawed and squeezed very dry Frozen spinach
• 1/2 medium, finely diced Onion
• 1 large, lightly beaten Egg
• 1/2 cup, plus more for topping Grated Parmesan cheese
• 24 oz Tomato sauce
• 2 cloves, minced Garlic
• 1 tsp Italian seasoning
• 2 tbsp, chopped Fresh basil
• to taste Salt
• to taste Black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
3. While pasta is cooking, sauté finely chopped mushrooms and diced onion in a pan over medium heat until softened, about 8-10 minutes. Season with salt and pepper. Let cool slightly.
4. In a large bowl, combine ricotta cheese, cooled mushroom mixture, thawed spinach (squeeze out as much excess water as possible), lightly beaten egg, 1/2 cup Parmesan cheese, minced garlic, Italian seasoning, and chopped fresh basil. Mix well and season with salt and pepper to taste.
5. Stuff each cooked pasta shell generously with the ricotta mixture.
6. Spread a thin layer of tomato sauce in the bottom of a baking dish.
7. Arrange the stuffed shells in a single layer over the sauce.
8. Pour the remaining tomato sauce evenly over the shells.
9. Sprinkle with additional grated Parmesan cheese.
10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until bubbly and heated through and the cheese is melted and lightly golden.
11. Let stand for a few minutes before serving.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner