Spinach and Ricotta-Stuffed Shells

Anita Wells

Aspen Hills

Ingredients

• 2  cups  Basic Marinara, divided
• Cooking spray
• 2 1/2  cups  part-skim ricotta cheese
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1  large egg yolk
• 1  garlic clove, minced
• 24  cooked jumbo pasta shells

Preparation

Preheat oven to 350°.

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.