Spinach and Ricotta Stuffed Shells

CREATOR

Fork Knife Swoon

CUISINE

Italian

SERVINGS

4 Servings

SPINACH AND RICOTTA STUFFED SHELLS

INGREDIENTS
  • 16 jumbo pasta shells
  • 1–1/2 tbsp olive oil
  • 2 tsp fresh garlic, minced
  • 4 cups (packed) fresh spinach leaves, roughly-chopped
  • 12 oz skim-milk ricotta cheese
  • 1 cup shredded skim-milk mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 1 tbsp fresh basil, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 1–1/4 cups marinara sauce
INSTRUCTIONS

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