Spinach Ricotta St￭ Shell

Ingredients

• 12 large pasta shells (conchiglioni)
• 2 cups whole milk ricotta cheese
• 3 cups fresh spinach, chopped (or 1.5 cups frozen spinach, thawed and drained)
• 1 cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning (optional)
• 1 tablespoon olive oil
• Fresh basil for garnishing (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine ricotta cheese, half of the grated Parmesan, cooked spinach, beaten egg, salt, pepper, and optional Italian seasoning. Mix until well combined and creamy.
5. Using a spoon or piping bag, fill each pasta shell with the spinach ricotta mixture.
6. Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Arrange the st￭ shells in a single layer and pour remaining marinara sauce over them.
7. Sprinkle the remaining Parmesan cheese over the top of the sauce-covered shells.
8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden brown.
9. Let cool for a few minutes, garnish with fresh basil, and serve.

Nutrition