Spinach and Ricotta Stuffed Shells with Classico Sauce

Jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked in tomato sauce, and topped with mozzarella cheese.

Ingredients

• 1 jar (650 mL) Tomato Sauce
• 12-15 shells Jumbo pasta shells
• 1 cup Whole milk ricotta cheese
• 1 cup, thawed and squeezed very dry Frozen spinach
• 1/4 cup, plus more for topping Grated Parmesan cheese
• 1/2 cup Mozzarella cheese, shredded
• 1 large Large egg
• 1/2 tsp Garlic powder
• 1/2 tsp Dried oregano
• A few leaves, chopped (optional) Fresh basil leaves
• To taste Salt and 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; set aside.
3. While pasta cooks, prepare the filling: In a bowl, combine ricotta cheese, thawed spinach, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper.
4. Gently stuff each cooked shell with the ricotta mixture.
5. Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
6. Arrange stuffed shells in the dish and cover with remaining sauce.
7. Sprinkle mozzarella cheese and a bit of extra Parmesan cheese over the top.
8. Bake for 30-40 minutes, or until cheese is melted, bubbly, and lightly browned.
9. Garnish with fresh basil, if using, and let cool slightly before serving.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 30 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner