Mit Spinat und Ricotta gefüllte Muschelnudeln

Zutaten

• 12–15 jumbo pasta shells (about 1/2 a box)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
• 2 cloves garlic (minced)
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish (optional)

Zubereitung

1. 1

   Cook Pasta: Cook the pasta shells according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare Filling: In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg, spinach, garlic, salt, and pepper.

3. 3

   Stuff Shells: Fill each cooked shell with the ricotta mixture and place in a baking dish.

4. 4

   Bake: Pour marinara sauce over the shells, sprinkle with remaining mozzarella, and bake at 375°F for 25-30 minutes.

5. 5

   Serve: Garnish with fresh basil leaves and enjoy hot.