Cheese and Spinach-stuffed Pasta Shells
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
6
- Ingredients
- salt (to taste)
- 32 jumbo Pasta shell
- 10 cups frozen, chopped Spinach (thawed)
- 2 cups Ricotta cheese (softened)
- 1 cup Parmesan grated (divided) plus extra to serve
- 3 cloves garlic cloves (peeled and minced)
- 2 eggs (lightly beaten)
- freshly ground Black pepper (to taste)
- 3 ¾ cups Marinara sauce (or spaghetti sauce)
Preparation steps
1.
Bring a large pot of salted water to a boil. Add the pasta and cook per package directions until al dente. Rinse pasta in cold water to stop cooking process and drain well.
2.
Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, garlic, and beaten eggs to bowl. Season mixture with salt and pepper, and mix to blend.
3.
Preheat oven to 350°F / 180ºC.
4.
Spoon 1/2 cup marinara sauce evenly over bottom of 9 x 13 x 2-inch / 33 x 23 x 5 cm baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in prepared baking dish. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through and bubbly, about 30 minutes. Spoon remaining sauce over shells. Garnish with Parmesan cheese if desired and serve.
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