Spinach & Ricotta Stuffed Shells

Malzemeler

• 20 pieces Jumbo pasta shells
• 300 g Ricotta
• 200 g Spinach
• 100 g Mozzarella
• 1 large Egg
• 500 ml Marinara sauce
• 30 g Parmesan
• 2 cloves Garlic

Talimatlar

1. 1

   Cook pasta shells al dente. Drain and cool.

2. 2

   Wilt spinach, chop, squeeze dry. Mix with ricotta, egg, garlic, and half the mozzarella.

3. 3

   Spread some marinara in a baking dish.

4. 4

   Fill each shell with ricotta mixture. Place in dish.

5. 5

   Top with remaining sauce, mozzarella, and parmesan.

6. 6

   Bake at 190°C for 25 minutes until bubbly.