Bake up some comfort food at its best with this easy-to-make Stuffed Shell Ricotta recipe! Add spinach or kale for even more flavor and toast the chef (aka you) with some buttery Bonterra Chardonnay!
Ingredients
- Jumbo Pasta Shells
- Onions
- Garlic
- Spinach or Kale
- Egg
- Cheese Blend: Ricotta, Parmesan and Mozzarella
- Tomato Sauce
- Salt & Pepper to taste
- Fresh Basil (for garnish)
Instructions
Pasta and Veggies Instructions:
- Boil pasta shells until al dente, according to package directions.
- Heat oil in a large skillet.
- Add onion and cook until tender about 3-4 minutes.
- Next add in garlic and cook for additional minute.
- Add spinach (or kale) and cook until wilted, about 2 minutes.
Filling Instructions:
- Transfer onion, garlic, spinach (or kale) mixture to large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper.
- Stir to combine.
To Assemble:
- Spread 1/2 of the tomato sauce in the bottom of a 8×8 or 9×9 baking dish.
- Stuff shells with the spinach/kale cheese mixture and place in baking dish.
- Top with the remaining sauce.
To Bake:
Place in 375 degree oven for 20-30 minutes or until warmed through.
To Serve:
Sprinkle with fresh basil and extra parmesan cheese.
