Spinach and Ricotta Stuffed Pasta Shells

• Vegetarian

• Produce

  • 1 Garlic clove
  • 1 Italian parsley
  • 1 1/2 cup Spinach, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 jar Ragu homestyle sauce

• Pasta & Grains

  • 12 Pasta shells, jumbo

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp Salt

• Dairy

  • 1 1/4 cup Mozzarella
  • 15 oz Whole milk ricotta

Found on crunchycreamysweet.com

Description

Ingredients

• 12 jumbo pasta shells
• 1 jar RAGU Homestyle sauce (I used Thick and Hearty Traditional)
• 15 oz. whole-milk ricotta
• 1 large egg
• 3/4 cup shredded mozzarella cheese
• 1 and 1/2 cup fresh spinach, roughly chopped
• 1/2 teaspoon Italian seasoning
• 1 garlic clove, minced or grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella, for topping
• chopped Italian parsley, for garnish

Directions

• Cook pasta shells according to instructions on the package. Drain, keep warm.
• Preheat oven to 350 degrees F.
• Spread pasta sauce on the bottom of 13 x 9 baking dish. Set aside.
• In a medium mixing bowl, mix together ricotta cheese, mozzarella cheese, egg, garlic, seasoning, salt, pepper and chopped spinach.
• Fill each pasta shell with cheese filling and arrange in the sauce.
• Sprinkle additional mozzarella cheese over each shell.
• Bake for 20 to 25 minutes or until the sauce is bubbling on the edges.
• Let sit for 10 minutes in room temperature before serving.