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–+ servings

Easy Stuffed Shells With Spinach

Sea Salt Savorings
Easy Stuffed Shells With Spinach is a dish that calls for elegant simplicity.   Red wine sauce from scratch compliments the herb and spinach ricotta that fills the al dente shells.  This is an effortlessly delicious classic!

Prep Time 20 minutes
Cook Time 20 minutes
Servings 8

Ingredients
  

  • 12 oz jumbo shells
  • 32 oz ricotta cheese
  • 1/2 cup parmesan cheese
  • 2 TBS fresh parsley
  • 2 TBS fresh basil
  • 2 TBS fresh oregano
  • 1 TBS olive oil
  • 5 cloves of garlic
  • 4 cups fresh spinach
  • 1 cup diced asparagus
  • 1/2 tsp salt
  • 1/2 tsp cracked pepper
  • 1 cup shredded mozzarella
  • 1 jar pasta sauce

Instructions
 

  • Preheat oven to 400°.


  • Cook jumbo shells according to package directions. Drain, and set aside.
  • In a medium pan, heat olive oil over medium low heat. Add chopped garlic, and cook for 2 minutes.
  • Add spinach and asparagus to the pan, let the spinach wilt, about 2-5 minutes. Remove from pan, and place into a large bowl.
  • Add ricotta, parmesan cheese, herbs, egg, salt, and pepper to the bowl. Mix to combine.
  • In a large oven safe pan, layer sauce in the bottom. Place shells in a single layer on top of the sauce. Put 1-2 TBS of filling in each shell. Pour sauce over shells. Sprinkle mozzarella cheese on top. Cover in tin foil.
  • Place in oven, and bake for 20 minutes. Remove from oven, and mangia!

Nutrition values are estimates, for exact values consult a nutritionist.