Spinach and Ricotta Stuffed Shells
- 25 jumbo pasta shells
- 2 tablespoons extra virgin olive oil
- 1-cup store bought marinara sauce
- 1/3 cup Parmesan, grated
- 2 cups spinach, washed, drained and chopped
- 2 cups part-skim ricotta
- 1 egg, lightly beaten
- 1 shallot, minced
- 1-tablespoon thyme, minced
- Salt and pepper to taste
Preheat oven to 350°F. Bring a large pot of water to a boil. Add the pasta, as well as a generous amount of salt, and stir. Cook the pasta until al dente, about 15 minutes. Drain the pasta and toss with olive oil. Set aside.
Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat. In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
Using a spoon, scoop a small amount of the filling and stuff into a pasta shell. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled. Top the baking dish with a sprinkle of parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown. Remove from the oven and allow to rest for 5 minutes before serving.