Spinach Stuffed Shells

By á-175897

Baked jumbo pasta shells stuffed with a mix of ricotta, spinach, parmesan, pecorino, garlic and mozarella cheese smothered in tomato sauce. Yum!

Carol Thames, Annapolis, Md., All You

MAY 2014

Ingredients

• Salt and pepper
• 1 box (12 ounce) jumbo shell pasta
• 15 ounces ricotta
• 1 box (10 ounce) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup Parmesan, grated
• 1/4 cup pecorino, grated
• 1 large clove garlic, minced
• 1 tablespoon chopped parsley
• 4 cups mozzarella, shredded
• 1 large egg, beaten
• 5 cups jarred tomato sauce (about 2 24-oz. jars)

Preparation

Step 1

Preheat oven to 400°F.

In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.

In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.

Spread half of tomato sauce in a 9-by-13-inch dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling.

Let stand 5 minutes; serve and enjoy!