Stuffed Pasta Spinach Cheese (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Medium onion (1, chopped small)
02 -
Fresh spinach (4 cups, loosely packed)
03 -
Garlic cloves (2, finely chopped)
04 -
Extra virgin olive oil (1 tablespoon)
05 -
Jumbo pasta shells (12-14 pieces)
→ Cheesy Mixture
06 -
Parmesan cheese (½ cup, grated, plus extra as needed)
07 -
Ricotta cheese (1 cup, full fat preferred)
08 -
Mozzarella cheese (1 cup, shredded)
09 -
Large egg (1, lightly whisked)
→ Flavorings and Sauce
10 -
Salt (½ teaspoon, more to taste)
11 -
Pepper (½ teaspoon)
12 -
Marinara sauce (1½ cups, store-bought or homemade)
13 -
Fresh basil (optional, for garnish)
# Instructions:
01 -
Set your oven to 375°F. Boil the pasta shells just until tender, following the timing on the box.
02 -
Warm olive oil in a big pan. Throw in the diced onion and cook it for a few minutes until soft. Add the garlic, stir, and let it cook for another minute.
03 -
Toss the spinach in the pan and mix it around until it wilts down, which should only take about 2 minutes.
04 -
Grab a large bowl and stir together the wilted spinach, ricotta, mozzarella, Parmesan, egg, salt, and pepper.
05 -
Pour enough marinara sauce to lightly cover the bottom of a square baking dish (either 8x8 or 9x9).
06 -
Spoon the cheesy mixture into each pasta shell, then line them up in the baking dish.
07 -
Pour the leftover sauce over the shells. Bake for 20 to 30 minutes, or until the whole thing is bubbling.
08 -
Sprinkle on extra Parmesan and some fresh basil if you want. Serve while hot!
# Notes:
01 -
You can assemble this a day in advance and keep it in the fridge.
02 -
This is a great option for a vegetarian dinner.
03 -
Leftovers reheat well in both the microwave and the oven.