Tre Stelle® Ricotta, Garlic Stuffed Pasta Shells
Another vegetarian delight! Kale is an option to substitute for the spinach in this recipe.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes approximately 4-6 servings
12 pasta shells 1 pkg | 275 g frozen chopped spinach, thawed and squeezed dry 1 clove garlic, minced 1 tsp | 5 mL Italian seasoning ¼ cup | 50 mL fresh basil, minced 1 tub | 475 g Tre Stelle® Extra Smooth Ricotta Cheese ¼ cup | 50 mL Tre Stelle® Grated Romano Cheese 1 egg, beaten 1 jar | 700 mL prepared pasta sauce
In a large pot of boiling, salted water boil pasta shells until ‘al dente’. Drain and rinse well. Preheat oven to 375ºF (175ºC). In a medium bowl combine Spinach & Garlic Ricotta, beaten egg and basil; stir to blend. Set aside or refrigerate until ready to use. Spread ½ cup of pasta sauce onto the bottom of a 9” x 13” baking dish. Fill each pasta shell with a heaping tablespoonful of Ricotta mixture and arrange in baking dish, filling side up. Spoon remaining pasta sauce over shells and sprinkle with Romano. Cover and bake for 20 minutes. Remove cover from dish and bake an additional 10 minutes.