Ingredients
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24 (jumbo) Pasta Shells
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3 Garlic Cloves
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2 tsp Olive Oil
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8 cups (1 large bag) Fresh Spinach
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24 oz Ricotta Cheese
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2 cups (shredded) Mozzarella Cheese
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1 cup (grated) Fresh Parmesan Cheese
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2 eggs
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a small bunch Fresh Basil Leaves
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1/3 cup (optional) Pine Nuts
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3 cups Marinara Sauce
Directions
Steps
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1
Done
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Cook the Pasta ShellsPreheat the oven. Boil the water for the pasta shells with salt. Once boiling, cook to al dente, about 7 min. then strain and rinse with cold water. |
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2
Done
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Make the Ricotta Spinach FillingMince and saute the garlic in oil. Chop the spinach and add. Cook for about 4 minutes. Remove and let cool. Add the ricotta, mozzarella, parmesan, eggs, chopped basil, and pine nuts. Mix and season with salt and pepper. (Optional - you can first toast the pine nuts dry in a pan for 1 min. to bring out more flavor). |
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3
Done
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Bake the Stuffed Pasta ShellsPour a 1/2 cup of marinara sauce on the bottom of a shallow casserole/baking dish. Fill each pasta shell with the spinach and ricotta mixture and place in the dish. Cover the filled pasta shelss with sauce and bake covered with aluminium foil for 25 minutes. Remove the foil and continue baking for 15 minutes. Top with more parmesan and serve. |
