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Spinach and Ricotta Stuffed Shells

February 28, 2011

I don’t typically make pasta dishes, easy as they are.  Paul is a fan, though, and it’s nice to have a bit of variety in our meals, so when I saw a recipe for spinach and ricotta stuffed shells in Real Simple magazine, I decided to give it a go.

The recipe was easy.  I made the ricotta filling ahead of time.  Just before supper, I boiled the pasta, stuffed the shells, and stuck the entire thing in the oven.  The original recipe called for a lot of filling, there’s no way that amount would fit into 20 shells.  I used 30 shells and still had some left over.  The recipe below reflects that, but you could just as easily keep the original and use more shells (and a bigger pan!).

Spinach and Ricotta Stuffed Shells

adapted from Real Simple magazine
makes 8 servings

Ingredients

  • 30 jumbo pasta shells
  • 12 oz marinara sauce
  • 1/2 package (5 oz) frozen chopped spinach, thawed, or 1 cup fresh spinach, chopped
  • 1/4 cup grated Parmesean
  • kosher salt and black pepper
  • 1/4 cup grated mozzarella

Directions:

  1. Cook the pasta according to the package directions; drain and run under cold water until cool.
  2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
  3. Set an oven rack to the highest position and heat oven to 400° F.  In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella.
  4. Bake until the shells are heated through, 10 to 12 minutes.
  5. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.
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