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10) Spinach and ricotta stuffed shells using basil stems in sauce

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 12 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella divided
  • 1 cup cooked spinach squeezed dry
  • 1 egg beaten
  • 1/4 cup grated Parmesan
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 can 14 oz crushed tomatoes
  • 6 –8 basil stems no leaves, tied or chopped
  • Optional: pinch red pepper flakes

Method
 

  1. Preheat oven to 375°F. Cook shells until just al dente; drain and cool.
  2. Sauté onion and garlic in olive oil until soft. Add crushed tomatoes and basil stems; simmer 10 minutes, season.
  3. Mix ricotta, half the mozzarella, spinach, egg, Parmesan, salt, and pepper.
  4. Spoon filling into shells and arrange in a baking dish with a little sauce on the bottom.
  5. Pour remaining sauce over shells, top with leftover mozzarella, cover with foil.
  6. Bake 20 minutes, remove foil and bake 5–8 more minutes until cheese bubbles. Discard stems before serving.