Ricotta&Spinach filled Jumbo pasta Shells
This recipe is for 2oz of Shells appr. 12 shells
Ricotta&Spinach filled Jumbo pasta Shells
This recipe is for 2oz of Shells appr. 12 shells
Cooking Instructions
- 1
If you're not using premade sauce, prepare ur own as u wud usualy do and set it aside.
- 2
Saute the spinache in a Tsp. Olive oil and the chopped garlic, on Med heat so the garlic doesnt burn. Saute for about 3 mints until the spinach is wilted but still green.
- 3
Then mix the spinache into the ricotta. I seasoned with Salt +freshly ground black pepper + a pinch if nut meg
- 4
Cook your pasta according to the directions on the box
- 5
In a pyrex pan, spread some of the tomatoe sauce on the bottom, then arrange the pasta shells in a single layer, spooning a Tsp. Full of the ricotta mixture into each one.
- 6
Top the shells with the rest of the saue and the mozarella.
- 7
Bake in a preheated oven at 400°F for 25 mints.
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