Ricotta & Spinach Stuffed Shells - Urban Meadow

Ricotta & Spinach Stuffed Shells - Urban Meadow

Prep Time

25 minutes

Cook Time

30 minutes

Total Time

55 minutes

Yields

4

Directions

  1. Preheat oven to 375°F. Lightly oil or spray a 9x13 baking dish. Cook pasta shells in salted boiling water until just al dente, about 8–9 minutes. Drain and rinse under cold water
  2. In a skillet, heat olive oil over medium heat. Add garlic and sauté 30 seconds. Add spinach and cook until wilted. Let cool slightly
  3. In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, egg, salt and pepper. Stir in cooled spinach
  4. Spread 1 cup marinara sauce in the baking dish. Stuff each shell with 1–2 tablespoons of filling and place in dish. Spoon remaining marinara over shells. Sprinkle mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes
  5. Let cool for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if desired. Serve and enjoy!

Ingredients

  • 20 jumbo pasta shells
  • 1 tbsp Urban Meadow olive oil
  • 1 cup frozen Urban Meadow spinach, thawed and drained
  • 1 1/2 cups Urban Meadow ricotta cheese
  • 1 cup Urban Meadow shredded mozzarella cheese, divided
  • 1/2 cup Urban Meadow grated Parmesan cheese
  • 1 Urban Meadow egg, beaten
  • 2 (15 oz) cans Urban Meadow tomato sauce
  • 3 cloves garlic, minced
  • 1/2 tsp Urban Meadow salt
  • 1/4 tsp Urban Meadow black pepper
  • Fresh basil, optional for garnish