Spinach and Ricotta Stuffed Shells

I bought onion powder for this recipe (which smells amazzzing by the way)…but I can’t think of anything else to make using it.. Anywho, I made stuffed shells for dinner this week. Here’s the finished product:

Spinach and Ricotta Stuffed Shells

Ingredients

  • 2  cups  Basic Marinara, divided
  • Cooking spray
  • 2 1/2  cups  part-skim ricotta cheese
  • 1/2  cup  grated fresh Parmesan cheese
  • 1/2  teaspoon  onion powder
  • 1/2  teaspoon  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1  large egg yolk
  • 1  garlic clove, minced
  • 24  cooked jumbo pasta shells

Preparation

Preheat oven to 350°.

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.

(Recipe found at: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662821)

 

The recipe calls for homemade marinara sauce, but I totally used jarred, which was fine. Also, it calls for 2.5 c of ricotta which is like 1 tub plus a few extra ounces from a second tub… but okay, what are you going to do with half a tub of ricotta? Nothing, that’s what. So I just used two whole tubs and added a little bit extra of all the spices. I wished I would have added more garlic too (I used two cloves). But these were yummy, and pretty photogenic too.

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2 thoughts on “Spinach and Ricotta Stuffed Shells

  1. Pingback: Meal Planning for the Week of March 9-15 | Meg.Goes.Nom.Nom.

  2. Pingback: Meal Planning for the Week of March 16-22 | Meg.Goes.Nom.Nom.

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