Spinach & Garlic Ricotta Stuffed Pasta Shells
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Ingredients
| 12 | pasta shells | | 1 | pkg (275 g) frozen chopped spinach, thawed and squeezed dry | | 1 clove | garlic, minced | | 1 tsp. (5) | Italian seasoning | | 1/4 cup (50) | fresh basil, minced | | 1 | tub (475 g) Tre Stelle® Extra Smooth Ricotta Cheese | | 1/4 cup (50) | Tre Stelle® Grated Romano Cheese | | 1 | egg, beaten | | 1 jar (700) | prepared pasta sauce |
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Instructions
In a large pot of boiling, salted water boil pasta shells until “˜al dente”™. Drain and rinse well.
Preheat oven to 375ºF (175ºC)
In a medium bowl combine Spinach & Garlic Ricotta, beaten egg and basil; stir to blend. Set aside or refrigerate until ready to use.
Spread ½ cup of pasta sauce onto the bottom of a 9” x 13” baking dish. Fill each pasta shell with a heaping tablespoonful of Ricotta mixture and arrange in baking dish, filling side up.
Spoon remaining pasta sauce over shells and sprinkle with Romano.
Cover and bake for 20 minutes; remove cover from dish and bake an additional 10 minutes.
Makes approximately 4-6 servings
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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