I have no idea why I wanted to make stuffed shells. Maybe it was pregnancy cravings. Maybe it was the hearty visual I got when I saw the pasta staring at me from the box in the grocery store. Regardless, I had to try it out since I make a lot of Italian meals already and this was a dish I had never made before. So, I looked up some recipes and ended up with my own version that has become a staple in the Quaranto/Krakauer household.
1/2 sweet onion
3 garlic cloves
4 cups spinach
12-15 oz Ricotta Cheese
1 cup freshly shredded asiago cheese
1/2 cup freshly shredded parmesan cheese
1 large egg
Salt and Pepper
1-1/2 cup marinara sauce
Step 1: Preheat the over to 375 degrees F. While the over warms, cook pasta shells, drain and let stand to cool.
Step 2: Dice onion and garlic. Put into a sauce pan and add olive oil with a dash of salt and pepper. Cook on medium heat until onions are translucent. Make sure not to over cook the garlic. Add in the spinach and cook, stirring occasionally. Once the spinach is wilted, set aside and let cool.
Step 3: Once onion, garlic, spinach mixture has cooled, mix in ricotta, egg, cheese thoroughly. Pour 1/2 cup of marinara in 9x11 baking pan lined with aluminum foil.
Step 4: Stuff each shell with mixture generously and place in baking pan. Cover shells with remaining marinara sauce.
Step 5: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes. To make sure it's done, the sauce should be bubbling or the top begins to brown.
Serve and enjoy! Want more recipes like this? Drop a comment and let me know.