Spinach Pasta Shells
pasta, ricotta, spinach
Chef Maria Cummins
Stockpot and burner
Saucepan and burner
Spoon, for filling
frozen chopped spinach
6-7 oz thawed and drained
salt and pepper
Preheat the oven to 350° F (175° C).
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.
Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic in a large mixing bowl. Season with salt and pepper; mix well.
Spread ½ cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon the remaining marinara sauce over the shells.
Sprinkle the remaining Parmesan cheese on top of the shells.
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
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