Baked Spinach and Ricotta Stuffed Pasta Shells
- 16 jumbo pasta shells
- 2 teaspoons extra-virgin olive oil
- 8 ounces baby spinach
- 2 cloves garlic, finely chopped
- 1 cup part-skim ricotta cheese
- 8 ounces part-skim mozzarella, shredded
- 1 egg, lightly beaten
- 1 tablespoon chopped fresh basil
- 1 1/2 cup marinara sauce
- 2 tablespoons grated Parmigiano Reggiano
Preheat the oven to 375°F. Put spinach into a large skillet and drizzle with 1 to 2 tablespoons water. Cover and cook over medium-low heat, tossing occasionally, until just wilted; drain well. When cool enough to handle, squeeze to remove any excess water. Chop spinach and transfer to a large bowl. Add garlic, ricotta, mozzarella, egg and basil to make the filling.
Spread a few spoonfuls of marinara sauce in the bottom of a shallow baking dish large enough to hold the shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.
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