Spinach and Ricotta Stuffed Shells

I’ve been in a pasta-cooking rut lately, relying primarily on Spaghetti and Meatballs as my go-to pasta dish.  I decided to mix it up last week (and make a meat-free meal) with these stuffed shells.  We really enjoyed, these, especially the homemade Tomato Sauce with Onion and Butter.  Serve with salad and garlic bread, and you’ve got yourself a great dinner (with lots of leftovers!).

Spinach and Ricotta Stuffed Shells

adapted from Real Simple, May 2010

Serves 6-8

Ingredients:

• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 recipe of Tomato Sauce with Onion and Butter (or 24-ounce jar marinara sauce)
• 1 15 ounce container ricotta
• 2 cups baby spinach, chopped
• 1/2 cup grated Parmesan (2 ounces)
• 1 teaspoon minced garlic
• Kosher salt
• black pepper
• 4 ounces provolone

Set an oven rack to the highest position and heat oven to 400 degrees F.  Cook the pasta according to the package directions; drain and run under cold water until cool.

Spread the sauce in the bottom of a large broiler-proof baking dish.

In a bowl, combine the ricotta, spinach, Parmesan, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Spoon the mixture into the shells (Picky Apple Note: you will probably have leftover filling…if you use it all, the 20 shells will probably be a little too cheesy) and place them on top of the sauce.  Top evenly with provolone and bake until the shells are heated through, 10 to 12 minutes

Increase heat to broil.  Broil the shells until the cheese begins to brown, 2 to 5 minutes.