Tuesday, November 1, 2011

Spinach and Ricotta-Stuffed Shells

* From Real Simple magazine, May 2010--found online here.

PREP: hands-on 20 minutes, total time 45 minutes

20 jumbo pasta shells (about half a 12-oz box)
1 24-oz jar marinara sauce
2 15-oz containers ricotta (I used one low fat and one part skim)
2 cups baby spinach, chopped (I used closer to 3 cups and could have used more)
1/2 cup grated Parmesan (2 oz)
Kosher salt and black pepper
1 cup grated mozzarella (4 oz)

1. Set an oven rack to the highest position and heat oven to 400 degrees. Cook the pasta according to the package directions; drain and run under cold water until cool. (The shells I made were too soft, so next time I'll cook them for 1-2 minutes less than recommended so they're more al dente.)

2. Spread the marinara sauce in the bottom of a large broilerproof baking dish. (I used a glass casserole dish.)

3. In a bowl, combine the ricotta, spinach, Parmesan, 1/2 tsp salt and 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10-15 minutes.

4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.

Serving Suggestions: a leafy green salad

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