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
- 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
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.