Spinach Ricotta Stuffed Shells


Istructions:

  • 24 jumbo pasta shells
  • 1 15-oz. container ricotta
  • 2 cups shredded mozzarella
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 10 leaves fresh basil, chopped
  • 1 large egg, lightly beaten
  • Salt and pepper
  • Pinch of ground nutmeg
  • 1 26-oz. jar spaghetti sauce

Ingredients:
  • 1. Preheat oven to 375ºF. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, spinach, basil, egg, salt, pepper, nutmeg.
  • 2. Spread 3/4 cup spaghetti sauce over bottom of a 9×13 baking dish. Stuff shells with cheese mixture and place in dish. Spoon remaining sauce over shells and sprinkle with shredded mozzarella.
  • 3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.
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