Spinach Ricotta Stuffed Shells

DinnerOven55 minServes 4Vegetarian

Ingredients

• 20 jumbo pasta shells
• 15 oz ricotta
• 2 cups spinach, chopped
• 1 egg
• 1 cup shredded mozzarella
• 2 cups pasta sauce
• 1/3 cup parmesan

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Heat the oven to 375°F. Boil the shells 2 minutes less than the package says; drain.
2. Mix ricotta, spinach, egg, half the parmesan and a pinch of salt.
3. Spread 1 cup sauce in a baking dish, fill each shell and set in the dish.
4. Top with remaining sauce, mozzarella and parmesan. Cover with foil and bake 25 minutes, uncover and bake 10 more until bubbling.

Swaps

• No jarred sauce? Simmer a can of crushed tomatoes with garlic, oil and salt for 10 minutes.
• Kale, chard or frozen spinach (thawed and squeezed) all work instead of fresh spinach.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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