Conchiglioni ripieni di spinaci e ricotta

Ingredienti

• 12-15 jumbo pasta shells (about half a box)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella (divided)
• 1/2 cup parmesan (grated)
• 1 egg
• 2 cups fresh spinach (chopped, or 1 cup frozen spinach, thawed and squeezed dry)
• 2 garlic cloves (minced)
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper (to taste)
• Fresh basil for garnish (optional)

Preparazione

1. 1

   Fill a large pot with salted water and bring it to a boil. Add the jumbo shells and cook for about 8–10 minutes until al dente. Drain them using a colander and let them cool slightly.

2. 2

   Heat olive oil in a frying pan over medium heat. Add the minced garlic and cook for 30 seconds, then stir in the spinach. Cook for 2–3 minutes, just until the spinach is wilted. Remove from heat.

3. 3

   In a mixing bowl, combine ricotta, half of the mozzarella, grated Parmesan, egg, sautéed spinach, Italian seasoning, salt, and pepper. Mix until creamy and fully blended.

4. 4

   Fill each shell with the ricotta and spinach mixture using a spoon or piping bag, then place them open-side up in the dish.

5. 5

   Spoon the rest of the marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella on top. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until hot and bubbly.

6. 6

   Let the shells sit for few minutes before serving. Garnish with fresh basil if desired.