Spinach & Garlic Ricotta Stuffed Pasta Shells

1. 1

   In a large pot of boiling, salted water boil pasta shells until al denteTM.

2. 2

   Drain and rinse well.

3. 3

   Preheat oven to 375 degrees F (175 degrees C) In a medium bowl combine Spinach & Garlic Ricotta, beaten egg and basil; stir to blend.

4. 4

   Set aside or refrigerate until ready to use.

5. 5

   Spread 1/2 cup of pasta sauce onto the bottom of a 9 x 13 baking dish.

6. 6

   Fill each pasta shell with a heaping tablespoonful of Ricotta mixture and arrange in baking dish, filling side up.

7. 7

   Spoon remaining pasta sauce over shells and sprinkle with Romano.

8. 8

   Cover and bake for 20 minutes; remove cover from dish and bake an additional 10 minutes.

9. 9

   Makes approximately 4-6 servings

* Per serving · 4 servings · Values may vary.

No additional tips available.