Spinach and Ricotta Stuffed ShellsWednesday, September 22, 2010
With that being said, I'm pretty sure I could eat it every day of the week. Whenever I need a quick meal to prepare, I turn to an Italian dish. Whenever I want to spend quality time in the kitchen preparing a delicious dish, more often than not it somehow traces back to Italy.
The other great thing about Italian dishes? They don't require a lot of ingredients to create a mouth-watering meal. Take this stuffed shells recipe that I threw together last night. You probably already have most of these ingredients in your kitchen. Even though the dish might look intimidating, it's actually really simple to prepare. With a few quick and easy steps, you will have a comforting dish to enjoy...and you might even have leftovers for lunch or dinner the following day!
Spinach and Ricotta Stuffed Shells
- 1 12 ounce box of jumbo pasta shells
- 1 package frozen spinach, thawed and drained
- 15 ounces of Ricotta cheese
- 2 cups shredded Mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried Oregano
- 1 egg
- 3 cups of pasta sauce (approximately)
- Preheat oven to 350 degrees.
- Cook pasta shells according to directions on the package and then drain.
- Prepare a 9x13 cooking dish while the pasta shells are cooking by spraying the dish with non-stick cooking spray and coating the bottom with 1/2 cup of pasta sauce.
- Mix spinach, Ricotta cheese, 1 cup of Mozzarella cheese, Parmesan cheese, salt, pepper, Oregano and egg. One at a time, spoon this mixture by the tablespoonful into the shells and place the prepared shells on the cooking dish.
- Sprinkle the remaining pasta sauce over the shells and top with 1 cup of shredded Mozzarella cheese.
- Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is browned and bubbly.