Ricotta&Spinach filled Jumbo pasta Shells

1. 1

   If you're not using premade sauce, prepare ur own as u wud usualy do and set it aside.

2. 2

   Saute the spinache in a Tsp.

3. 3

   Olive oil and the chopped garlic, on Med heat so the garlic doesnt burn.

4. 4

   Saute for about 3 mints until the spinach is wilted but still green.

5. 5

   Then mix the spinache into the ricotta.

6. 6

   I seasoned with Salt +freshly ground black pepper + a pinch if nut meg

7. 7

   Cook your pasta according to the directions on the box

8. 8

   In a pyrex pan, spread some of the tomatoe sauce on the bottom, then arrange the pasta shells in a single layer, spooning a Tsp.

9. 9

   Full of the ricotta mixture into each one.

10. 10

    Top the shells with the rest of the saue and the mozarella.

11. 11

    Bake in a preheated oven at 400F for 25 mints.

12. 12

    Bake in a preheated oven at 400F for 25 mints.

* Per serving · 4 servings · Values may vary.

No additional tips available.