Spinach and Ricotta Stuffed Shells

Ingredients

• 16 jumbo pasta shells
• 1 1/2 tbsp olive oil
• 2 tsp fresh garlic, minced
• 4 cups (packed) fresh spinach leaves, roughly chopped - or use frozen
• 12 oz. skim-milk ricotta cheese
• 1 cup shredded skim-milk mozz. cheese
• 1/2 cup grated parmesan cheese
• 1 large egg
• 1 tbsp. fresh basil
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/4 cups marinara sauce

Steps

1. Preheat oven to 375. Cook the pasta al dente. Drain and set aside
2. Heat the olive oil in large skillet. Brown garlic. Add spinach cook until wilted (about 3-4 minutes). Remove from the heat and let cool.
3. In a mixing bowl, stir together the spinach, ricotta, mozz, parmesan, egg, basil, salt, and pepper until combined. Pour 1/2 cup of the marinara in bottom of a 9x13 dish. Stuff each shell with the spinach and ricotta mixture and place in baking dish.
4. Cover with the remaining sauce and bake covered with foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins to bubble, another 10-15 minutes. Serve warm with a dusting of parmesan.