Jumbo shells stuffed with a hearty three-cheese and spinach filling.
Stuffed Shells Marinara
½ package Jumbo pasta shells (18 Shells)
15 oz. container ricotta cheese
2 T freshly chopped parsley (garnish)
2 cups shredded mozzarella
1 jar Barilla Al Forno baking sauce
½ cup Parmesan cheese
1 (5 oz) package frozen spinach (thawed & squeezed dry)
1 pinch Italian seasoning (optional)
Cook 1/2 package of Jumbo Shells (about 18 shells); drain. They should be tender, but not super soft. Preheat oven to 350degrees. In large bowl, beat egg. Stir in 15oz. container of ricotta, 1 & 3/4 cups of shredded mozzarella, 1/2 cup of grated Parmesan, and spinach.
1. Spread 3/4 jar spaghetti sauce into bottom of 13x9 baking dish.
2. Fill cooked shells with ricotta mixture. Arrange filled shells in baking dish, filled side up.
3. Pour remaining 1/4 jar of the sauce over shells. Top with 1/4 cup mozzarella and 1/4 cup Parmesan. Sprinkle with chopped parsley.
Bake, covered with foil, until bubbly, about 45 minutes. Uncover and bake 5 minutes more, or until cheese is melted. Recipe makes 6 servings.
From the kitchen of Emily Kleiber