I have a confession to make. Up until I travelled to Italy, I thought Italian food was the most boring of all the foods in the world. Crazy, I know. Real authentic Italian food changed me, but I still rarely made it for myself at home. Lately, that has changed.
When I first saw this recipe, I thought that there was no way I was ever going to make it. It seemed time consuming and I doubted that I would even like it that much. I could not have been more wrong. I make these delicious cheesy stuffed pasta shells pretty much every other week now. It’s a family favourite, even for the meat lovers of my family. I generally make two different types of stuffed shells for our dinner: one with a tomato based sauce, the other with a cream based sauce. You can use whatever kind of sauce you want and that’s what makes this recipe so awesome.
STUFFED PASTA SHELLS
- 20 jumbo pasta shells
- 1 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups (packed) fresh spinach leaves, roughly-chopped
- 16 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 jar of pasta sauce (650ml)
- Preheat the oven to 375 degrees F. Cook the pasta shells according to the package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until it begins to brown. Add the spinach and cook until the leaves begin to wilt. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined.
- Pour the pasta sauce into a 9×12 baking dish. Stuff each pasta shell with a generous amount of the spinach and cheese mixture, and place in the dish.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes.
- Serve hot, with freshly grated parmesan. Enjoy!
Original Recipe: http://www.forkknifeswoon.com/spinach-and-ricotta-stuffed-shells