Stuffed Pasta Shells with Spinach and Ricotta

6 Servings
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Stuffed Pasta Shells with Spinach and Ricotta Ingredients

1 lb Fresh spinach	Salt and pepper
1/3 lb Whole milk mozzarella	1 Egg; lightly beaten
1/3 lb Whole milk ricotta cheese	20 lg Pasta shells OR 1/2 pound
1/4 c Minced sundried tomatoes	2 ts Olive oil
2 Cloves garlic; minced	1 c Spaghetti sauce; homemade OR
1 tb Chopped fresh basil OR 1	1/2 c Grated Parmesan cheese

Instructions for Stuffed Pasta Shells with Spinach and Ricotta

Preheat oven to 375F. Wash and drain spinach. Remove thick stems. Place spinach in a pot with just the water clinging to the leaves. Cover and cook until spinach wilts. Drain in a sieve. When cool, squeeze dry and chop medium-fine. Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper. Stir in egg. Boil pasta shells until still slightly underdone, about 10 minutes. Drain and transfer to a bowl. Toss with oil. Spread spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer. Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up. Sprinkle with cheese. Cover and bake 45 minutes. Serves 4 or more Notes: Perfect with Woodbridge Chardonnay Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh on Apr 06, 1998

Main Ingredient: PastaCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Stuffed Mondavi Pasta Parmes Basil Garlic Olive oil Cheese Parmesan Spaghetti Spinach Tomato Milk

for flavor and categorization

My children helped prepare this dish, which probably added to the prep time! Everyone enjoyed, this will become a regular dish around these parts. Freezes well.