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1
In a heavy-bottomed skillet, cook bacon on medium high heat.
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2
Once bacon is almost done, add the onion and cook until onion is soft and translucent.
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3
Add garlic and cook for 30 more seconds.
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4
Add the spinach to the pot and cook until the spinach has wilted down.
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5
Season with Italian seasoning and salt and pepper.
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6
Using a food processor, pulse the spinach mixture 3-4 short pulses.
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7
Stir in the ricotta cheese.
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8
Set aside.
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9
If using fresh pasta, cut the pasta into rectangles.
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10
(Size is totally up to you!)
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11
Or prepare pasta as directed on the package.
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12
Place a few tablespoons of filling on the sheet of pasta.
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13
Using a pastry brush (or your fingers), wet the edge of the pasta so it will seal when rolled.
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14
Or fill a pastry bag (or a Ziploc bag) with the filling and pipe into the prepared pasta.
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15
Coat the bottom of a casserole dish with pasta sauce.
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16
Roll up the pasta and place it seam side down in the casserole dish, leaving a bit of room for expansion.
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17
Cover the top with sauce and cover the casserole dish with tinfoil.
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18
Bake in a 350-degree oven for 25-35 minutes, removing the tinfoil after 20 minutes.
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19
Note: I made this recipe using homemade pasta, so if using pasta shells that youve pre-boiled, the baking time may vary.
