Spinach Stuffed Shells

These pasta shells are delicious and easy to make! Like many of the recipes I post, you can definitely customize this dish to your preferences. I just happened to have a ton of fresh parsley in my fridge, but you could definitely use basil or thyme, or a combination of herbs instead. Trader Joe’s Tomato Basil Marinara is a good basic sauce that I always have on hand, but just use your favorite! I add red pepper flakes to the sauce to give it a little heat. People will usually eat 3 to 5 shells so you can alter the recipe to how many people you are trying to feed. The shells will actually freeze great if you have any leftovers! 

Serves 4 to 6 

Ingredients:

30 Pasta Shells (they don't sell them at TJ's so you will have to go to Safeway or Giant)

12 ounces of Ricotta

12 ounces of Mozzarella 

1 tsp of Minced Garlic

2 big handfuls of Fresh Spinach

2 tbsp of chopped Parsley 

TJ’s Tomato Basil Marinara

Red Pepper Flakes

Salt 

Pepper

1. Preheat oven to 400 degrees. 

2. Bring a large pot of water to a boil and add a few pinches of salt. Cook pasta shells according to directions and drain. 

3. Heat a medium sized pan over medium heat and add spinach. No oil is necessary but add about ¼ cup of water to help the spinach wilt. Stir occasionally until the spinach is wilted down. Remove spinach from the pan and chop into smaller pieces.

4. In a large bowl, using a spoon or fork, combine ricotta, mozzarella, garlic, parsley, spinach, and salt and pepper to taste. Use a spoon to fill each shell with the mixture.

5. In a medium to large baking dish pour about ¾ of the jar of marinara and stir in some red pepper flakes (optional).  My dish was only large enough to fit 16 shells so I had to do two batches. Arrange shells in the sauce, each one should be covered about halfway. 

6. Cover the baking dish with aluminum foil and bake for 20 to 30 minutes until the sauce is bubbling. Serve hot and with a side salad! Enjoy!