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Spinach-and-Ricotta Stuffed Shells




Source of Recipe


All You






List of Ingredients



• 24 jumbo pasta shells
  
• 1 15-oz container ricotta
  
• 1/2 cup shredded Parmesan
  
• 1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
  
• 1 large egg, lightly beaten
  
• 1 tsp Italian seasoning
  
• pinch of ground nutmeg
  
• 2 cups shredded mozzarella
  
• salt and pepper
  
• 1 26-oz jar spaghetti sauce
  






Instructions



1. Preheat oven to 375. Mist a 9x13-inch baking dish with cooking spray. Cook pasta according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, Parmesan, spinach, egg, Italian seasoning, nutmeg and 1 cup mozzarella. Season with salt and pepper.
   
2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.
   
3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbling and cheese is beginning to brown.
   






Final Comments


Serves: 6

TIP: Mist the foil with cooking spray before covering the dish so the cheese won't stick.