Need an easy vegetarian dinner ? Try this Spinach and ricotta stuffed pasta shells.
16 jumbo pasta shells.
2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups fresh spinach leaves,chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1 large egg
1 tbsp oregano
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1–1/4 cups marinara sauce
Heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, Add the spinach and cook, stirring about 3-4 minutes. The spinach should be reduced by half. Remove from the heat and let cool. In a mixing bowl, stir together the spinach, ricotta, mozzarella,egg, oregano, salt and pepper then Pour 1/2 cup of the marinara sauce into the bottom of a shallow baking dish. Stuff each pasta shell with the spinach and ricotta mixture, and place in the baking dish.
Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the
bubble, another 10-15 minutes. Serve warm.