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Categories:Viewed: 76 - Published at: 4 years ago
Ingredients
- 16 whole Jumbo Pasta Shells
- 8 ounces, weight Mozzarella Cheese, Shredded
- 1/2 cups Frozen Chopped Spinach, Thawed And Squeezed Dry
- 8 ounces, weight Ricotta Cheese
- 1/2 teaspoons Salt
- 1/2 teaspoons Garlic Powder
- 1 cup Jarred Tomato Basil Sauce
- 1 Tablespoon Finely Grated Parmesan Cheese
Method
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil.
- Then salt the water.
- Add the pasta shells and boil for 8-10 minutes, or according to package instructions for al dente.
- Set aside about an ounce of mozzarella for the topping.
- While the shells are boiling, in a large bowl, mix together the spinach, ricotta, remaining mozzarella, salt, and garlic powder.
- When they are done, drain the shells and lay them on a clean dish towel to await stuffing.
- Youll only be using 12 shells for this dish.
- I made extra in case of broken shells, and for tasting for doneness when boiling.
- Spray a 9x9 baking dish with vegetable spray, and pour in about 2/3 cup of your preferred tomato pasta sauce.
- Use a cookie dough scoop to fill each shell with 3-4 teaspoons of the ricotta filling.
- Place filled shells in baking dish (opening side up).
- Top filled shells with the remaining 1/3 cup of tomato sauce, and sprinkle with remaining mozzarella and Parmesan cheeses.
- Cover with aluminum foil, and bake at 375F for 13 minutes.
- Then remove the foil and broil for 2 minutes.
- Enjoy with a crisp green salad.
