Spinach and Ricotta Stuffed Shells
- 12-14 jumbo pasta shells
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 large egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cups marinara sauce
- basil for serving if desired
- extra parmesan cheese for serving if desired
Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
Add the spinach and cook until wilted, about 2 minutes.
Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
Stuff shells with the spinach cheese mixture and place in the baking dish.
Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
Serve immediately with basil and parmesan cheese, if desired.