Spinach, Tomato and Ricotta Stuffed Shells
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Recipe adapted from ‘spoon fork bacon’
  • 35 whole wheat jumbo pasta shells
  • 2 tablespoons extra virgin olive oil
  • 2 cups store bought marinara sauce
  • ⅓ cup Parmesan, grated
  • 2 cups frozen or fresh spinach, drained and chopped
  • 3 small fresh tomatoes or 6 dried tomatoes, minced
  • 3 claws of garlic, minced
  • 2 cups ricotta
  • 1 egg, lightly beaten
  • 1 small, minced onion
  • 1 tablespoon fresh thyme, minced
  • salt and pepper to taste
  1. Preheat oven to 350°F or 180°C. Boil water in a large pot and salt it. Add the pasta-shells and gently stir. Cook the pasta until almost ready, for about 15 minutes. Drain the pasta and toss with olive oil. Set to cool off. Pour the marinara sauce into an 8”x 8” baking dish and spread around to form an even coat. In a blender combine the filling ingredients and season with salt and pepper to your taste. Using a teaspoon, scoop a small amount of the filling and stuff into a pasta shell, repeat till all the shells are filled with ricotta mix. Top the baking dish with parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 5-7 minutes, until the parmesan begins to bubble and lightly brown. Remove from the oven and dig in:)
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/spinach-tomato-and-ricotta-stuffed-shells/