stuffed shells

Stuffed Shells

Loosely adapted from a couple of magazine clippings, as well as my own recollection of a dish my mom often made for weeknight dinners.

Ingredients:

1 box jumbo pasta shells 

1 10-ounce package chopped frozen spinach, thawed

2 cups mozzarella cheese, shredded

1 15-ounce container ricotta cheese

1/4 cup chopped basil leaves

1 egg

1 24-ounce jar pasta sauce

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Directions:

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cook pasta shells according to package directions. Drain and dry on paper towels.

Mix ricotta, spinach, 1 cup mozzarella, basil, and egg in a bowl. Season with salt and pepper.

 

Spread 1/3 jar of pasta sauce in the bottom of a 9x13 glass baking dish. Fill each shell with ricotta mixture, and place in dish.

Top shells with remaining pasta sauce, mozzarella, and Parmesan. 

Cover with foil and bake 20 minutes. Uncover and bake for an additional 10 minutes, or until cheese begins to brown. Let stand for 5 minutes before serving.