Spinach and Ricotta Stuffed Shells

By Lucy Olschan August 10, 2014

Prep Time : 15 minutes
Cook Time : 40 minutes
Yield : 6

Ingredients

Large Shells - 1 box
Fresh Baby Spinach - 1 bag, also ok to use package of frozen chopped spinach
Vidalia Onion - 1 medium sized
Garlic - 2 teaspoons minced
Extra Virgin Olive Oil - 1 tablespoon
Ricotta - 1 15oz tub
Shredded Mozarella - 2 cups, I also like to use italian blend
Parmesan Cheese - 1/2 cup
Large Egg - 1
salt and pepper - to taste
Onion and Garlic Powder - 1/2 teaspoon
Pasta Sauce - 1 jar

Instructions

Preheat a saute pan over medium-high heat with the olive oil. Diced the onion and saute until translucent, about 3 minutes. Stir in the garlic and saute another minute. Stip in the spinach. If using frozen spinach, make sure to thaw it out ahead and drain any water. Saute until spinach is wilted, about 5 minutes.

In the meantime, cook pasta shells according to the package label directions; drain; separate and set aside to cool. Preheat oven to 375 degrees. Mist a 9-by-13-inch baking dish with cooking spray.

While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, parmesan, the spinach mixture, egg, salt, pepper, and the onion and garlic powder.

Spread some of the pasta sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake about 15 minutes longer, until bubbly and cheese begins to brown.