Spinach & Garlic Ricotta Stuffed Pasta Shells



4 to 6 servings



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


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

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