32 jumbo pasta shells
2 c ricotta cheese
2 c fresh spinach, chopped fine
1 c grated Parmesan cheese
1c grated Mozzarella
1T pesto, or basil
4 cloves garlic, minced
Salt & pepper to taste
1 recipe of Best Marinara Yet
Preheat oven to 350o
Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
Combine spinach, ricotta, 1/3 c Parmesan cheese, ½ mozzarella fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
Spread ½ c marinara sauce evenly over the bottom of a 9x13 baking dish.
Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining parmesan & mozzarella cheese on top of the shells.
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 min.
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