Conchas rellenas de ricotta y espinacas

Ingredientes

• 20 pasta shells (cook extra in case some break; about 1/2 to 3/4 of a box)
• 1 jar Gargiulo’s Tomato Sauce (or another brand of your choice)
• 1 15 oz. container ricotta cheese
• 10 oz. spinach, cooked and finely chopped
• 1 cup mozzarella cheese, chopped or shredded
• 1/2 cup grated Parmigiano Reggiano (plus more for topping)
• 1 egg
• 1 handful fresh basil
• salt u0026amp; pepper (to taste)

Preparación

1. 1

   Preheat your oven to 375°F.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Cook the pasta shells until just al dente (check the box for timing).

4. 4

   Drain and rinse with cool water to stop cooking.

5. 5

   Lay them out on a baking sheet to prevent sticking.

6. 6

   In a large mixing bowl, combine ricotta, chopped spinach, mozzarella, grated Parmigiano, egg, and basil.

7. 7

   Season with salt and pepper to taste.

8. 8

   Mix well until smooth and fully combined.

9. 9

   Spread a thin layer of Gargiulo’s tomato sauce on the bottom of a 9 x 13 baking dish.

10. 10

    Stuff each pasta shell with the ricotta-spinach filling and place into the dish, open side up.

11. 11

    Pour the remaining Gargiulo’s tomato sauce evenly over the shells.

12. 12

    Sprinkle more Parmigiano over the top.

13. 13

    Cover the baking dish with foil and bake for 20-25 minutes.

14. 14

    Remove the foil and bake for another 10 minutes or until the cheese is bubbly and slightly golden.

15. 15

    Let the shells rest for a few minutes before serving.