Wednesday, April 3, 2013

Baked Ricotta & Spinach Stuffed Shells

Pick your favorite pasta sauce for this dish. I used a sundried tomato pesto sauce.
3-4 servings
8 oz jumbo pasta shells
2 cups ricotta cheese
1 egg, beaten
¼ cup Italian seasoned bread crumbs
½ cup freshly grated parmesan cheese, save some to sprinkle on top
½ cup shredded mozzarella cheese, save some to sprinkle on top
2 green onion sprigs, chopped
2 Tbsp minced fresh flat leaf Italian parsley
Zest from one lemon
1 cup frozen chopped spinach, defrosted and drained
About 10 fresh basil leaves, sliced
Cook pasta shells according to directions on packaging. Drain, set aside and cool.
In a medium bowl, mix ricotta, egg, bread crumbs, parmesan, mozzarella, green onion, parsley, lemon zest and spinach.  Stuff each shell with cheese and spinach mixture.
Add stuffed shells to a greased casserole dish. Top each shell with a spoonful of your favorite pasta sauce. Top with extra cheese. Cover with aluminum foil and bake on 350 degrees for 30 minutes. Uncover and broil for an additional 5 minutes. Let rest for about 5 minutes before serving. Sprinkle with basil leaves.

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